Autumn Roasted Vegetables with Mushrooms

Ingredients:
8 medium shiitake mushrooms, stems trimmed, caps halved
4 baby turnips, peeled and halved (if using medium turnips, cut into quarters or eighths)
6 baby carrots, peeled
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick wedges
2 small golden beets, cut into eight wedges
1 medium red onion, cut into eight wedges
3 fresh rosemary sprigs
2 garlic cloves, crushed
3 tablespoons olive oil
Salt and freshly ground black pepper

Preheat the oven to 450˚F.
Place the vegetables, rosemary, and garlic in a large mixing bowl. Drizzle with olive oil and season with salt and pepper.
Spread the vegetables in one even layer on a large nonstick pan and place in the oven. Roast for 20 minutes, or until golden brown, then turn them using a spatula safe for nonstick cookware. Lower heat to 375˚F and continue roasting until the vegetables are crispy and tender when pierced with a knife—about 15 minutes. Remove rosemary sprigs and serve warm or at room temperature.

Makes six servings
Per serving: Calories: 123 (38% from fat); Fat: 5.5 grams (saturated: 0.7 grams, monounsaturated: 3.3 grams, polyunsaturated 1.5 grams); Protein: 4 grams; Carbohydrate: 17 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Calcium: 44 milligrams