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🍽️ Oven-Roasted Vegetables with Mushroom Sauce

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Peel the potatoes and wash them thoroughly.
  3. 3. Cut the potatoes into wedges.
  4. 4. Peel the parsnips and the carrots.
  5. 5. Remove the ends from the parsnips and carrots.
  6. 6. Cut the parsnips and carrots into wedges or thick sticks.
  7. 7. Place all the prepared vegetables on a baking sheet lined with baking paper.
  8. 8. Halve the onions and peel them.
  9. 9. Cut one half of the onions into cubes.
  10. 10. Cut the other half of the onions into strips.
  11. 11. Wash the pumpkin.
  12. 12. Seed the pumpkin.
  13. 13. Cut the pumpkin into wedges.
  14. 14. Distribute the pumpkin wedges together with the onion strips on another baking sheet lined with baking paper.
  15. 15. Wash the thyme.
  16. 16. Dry the thyme.
  17. 17. Pluck the thyme leaves from the stems.
  18. 18. Put 4 tablespoons of olive oil, the thyme leaves, salt, and pepper into a bowl.
  19. 19. Mix the ingredients in the bowl well.
  20. 20. Drizzle the vegetable with the oil-onion mixture.
  21. 21. Bake the vegetables in the oven for about 45 minutes.
  22. 22. Turn the vegetables carefully several times during baking.
  23. 23. Clean the mushrooms with kitchen paper if necessary.
  24. 24. Slice the mushrooms.
  25. 25. Heat 2 tablespoons of olive oil in a pan over medium to high heat.
  26. 26. Fry the mushrooms together with the onion cubes for about 4 to 5 minutes over strong heat.
  27. 27. Season the mushrooms and onions with salt and pepper.
  28. 28. Deglaze the pan with broth and cream.
  29. 29. Let the sauce simmer for about 5 to 7 minutes.
  30. 30. Season the sauce to taste.
  31. 31. Serve the mushroom sauce together with the oven-roasted vegetables.

Nutrition per serving