Balsamic Mushroom and Pepper Roast
This easy sheet pan veggie roast is this week's Whole30 Meal prep!
Makes 6 cups
3 Portobello mushrooms, stems and gills removed, cut into ¼ inch stirps
1 bunch scallions, cut into 3 inch pieces
¼ cup Tessemaes Balsamic
coarse salt and ground pepper
Makes 6 cups
What you Need
4 bell peppers, cut into ½ inch thick strips3 Portobello mushrooms, stems and gills removed, cut into ¼ inch stirps
1 bunch scallions, cut into 3 inch pieces
¼ cup Tessemaes Balsamic
coarse salt and ground pepper
What to Do
- Heat oven to 425. Toss peppers, mushrooms and scallions with Balsamic on a large rimmed baking sheet. Season with salt and pepper. Divide between another baking sheet.
- Roast until tender and beginning to brown, about 20 minutes.
- Serve or transfer to storage containers and refrigerate up to 5 days.
Other Leftover Ideas...
Add to salads, stir frys, scrambles, wraps, hashes... pretty much anything!
