Portobello with Roasted Winter Root Vegetables


Ingredients:
  • 1 cup DIVINA Portobello Mushrooms with Roasted Peppers (reserve 1-2 tbsp of marinade)
  • 1 lb Parsnips, peeled, cut into 1 1/2" pieces
  • 1 lb Turnips, peeled, cut into 1 1/2" pieces
  • 1 lb Rutabagas, peeled, cut into 1" pieces
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Fine sea salt
  • 2 tsp Cider vinegar
  • 1 tbsp Fresh parsley, coarsely chopped
Directions:
  1. Preheat oven to 400°F
  2. Coat vegetables with 2 tablespoons of olive oil and the salt
  3. Roast on a baking sheet until lightly browned and tender, 35 to 40 minutes, turning from time to time
  4. Gently toss cooked vegetables with cider vinegar
  5. Transfer to a serving platter and arrange the mushrooms over top
  6. Drizzle with the reserved marinade and remaining olive oil
  7. Season with a pinch of salt and sprinkle of parsley