This savory side dish has lots of umami flavor. Roast a combination of purple potatoes, tomatoes, mushrooms and carrots accented with rosemary, smoked paprika and pepper. Roasting vegetables further enhances their umami notes.
15m
PREP TIME
30m
COOK TIME
80
CALORIES
13
INGREDIENTS
This savory side dish has lots of umami flavor. Roast a combination of purple potatoes, tomatoes, mushrooms and carrots accented with rosemary, smoked paprika and pepper. Roasting vegetables further enhances their umami notes.
15m
PREP TIME
30m
COOK TIME
80
CALORIES
13
INGREDIENTS
Ingredients 12 (2/3 cup) Servings
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick® Smoked Paprika
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1/2 acorn squash, halved lengthwise and cut into 1-inch thick slices
- 8 ounces purple potatoes, halved
- 12 shiitake mushrooms, stems removed
- 2 ribs celery, cut diagonally into 1-inch slices
- 1 carrot, cut diagonally into 1/2-inch slices
- 1 heirloom tomato, cut into thick wedges
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Sprinkle with seasoning mixture; toss to coat well.
- 2 Spread vegetables in single layer in roasting pan.
- 3 Roast 25 to 30 minutes or until vegetables are golden brown and tender. Remove vegetables to serving platter. Place roasting pan on stove on medium heat. Add vinegar and honey. Cook and stir 1 minute to release browned bits from bottom of pan. Pour over vegetables.
NUTRITION INFORMATION
(per Serving)
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