High Fructose Corn Syrup Free Paleo Crispy Rosemary Herb-Roasted Mushrooms
Total time35 min
Prep time10 min
Cook time25 min
4.9(26)
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Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, halved (or quartered if large)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — a hot pan helps the mushrooms sear rather than steam.
- 2
Pat the mushrooms dry with paper towels, then add them to a large mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the garlic, rosemary, thyme, salt, and black pepper and toss again until the mushrooms are well coated.
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