Description
A delicious and hearty vegetarian dish that combines Portobello mushrooms, tender potatoes, vibrant asparagus, and juicy grape tomatoes—all cooked on a single sheet pan for minimal effort and maximum flavor! This easy recipe is perfect for busy weeknights, pairing savory mushrooms with the tangy sweetness of balsamic vinegar.
Ingredients
Units
Scale
Potatoes
- 1 lb. Yukon Gold potatoes
- 1 Tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Mushrooms
- 4 large portobello caps
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp freshly cracked black pepper
Vegetables
- 1 bunch asparagus, chopped
- 3 oz. grape tomatoes (about 1/2 cup)
- 1/2 a lemon
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. - Prepare the potatoes:
Cut the Yukon Gold potatoes into halves or quarters (2-inch pieces) and place them in a mixing bowl. Add 1 tablespoon olive oil, garlic powder, salt, and ¼ teaspoon pepper. Toss to coat, then arrange the potatoes on 1/3 of the lined baking sheet. Roast in the oven for 20 minutes. Save the mixing bowl for later. - Prepare the mushrooms:
While the potatoes are roasting, clean the portobello mushrooms by gently wiping away dirt with a dry or damp towel. Scrape out the “gills” on the underside of the mushrooms with a spoon. - Marinate the mushrooms:
Place the cleaned mushroom caps in a large ziplock bag. Add 1 tablespoon olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, dried thyme, and ¼ teaspoon pepper. Seal the bag and toss until the mushrooms are evenly coated. - Add mushrooms to the sheet pan:
After 20 minutes, remove the baking sheet from the oven. Arrange the marinated mushroom caps in the middle of the tray, next to the potatoes. Return the sheet pan to the oven and roast for another 15 minutes. - Prepare asparagus and grape tomatoes:
While the mushrooms and potatoes are roasting, chop the asparagus into bite-size pieces, and add them, along with the whole grape tomatoes, into the potato mixing bowl. Squeeze the juice from ½ a lemon over the vegetables and toss them to combine with any leftover seasoning from the potatoes. - Combine everything:
After the mushrooms have roasted for 15 minutes, remove the sheet pan from the oven. Flip and rearrange the mushroom caps toward the side of the tray, making space for the asparagus and tomatoes. Add the vegetables to the sheet pan and return it to the oven for an additional 10 minutes. - Serve and enjoy:
Divide the potatoes, mushrooms, asparagus, and tomatoes evenly into 4 portions. Serve warm and enjoy this savory, nutrient-packed meal straight from the oven!
Notes
- Make sure to wipe the mushrooms gently instead of rinsing them to avoid them becoming waterlogged.
- Portobello mushrooms shrink while roasting, so don’t worry if they take up a lot of space on the tray initially.
- For added flavor, sprinkle some grated Parmesan cheese over the finished dish before serving.
- Feel free to swap Yukon Gold potatoes with red potatoes or baby potatoes if preferred.
Nutrition
- Serving Size: 1 Serving
- Calories: 210kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
