Roasted Leeks & Cremini Mushrooms with Balsamic Cream Drizzle

Roasting leeks brings out their sweetness, while roasting mushrooms brings out a meatiness. Top with a little balsamic cream for a decadent spring side dish.

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Vegetarian

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Yields: 4

Total Time: 35 mins

Prep Time: 15 mins

Nutritional Information
(Per Serving)

Calories
190

Total Fat
10g

Saturated Fat
--

Cholesterol
--

Sodium
180mg

Total Carbohydrate
24g

Dietary Fiber
3g

Sugars
8g

Protein
5g

Calcium
--



Ingredients
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  • 1 pound cremini mushrooms, halved
  • 1 pound leeks, white and light green parts, halved and cut into large sections
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup heavy whipping cream
  • 4 tablespoons balsamic vinegar

Directions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss mushrooms and leeks with olive oil, salt and pepper to coat.
  3. Spread out mushrooms and leeks on a baking sheet. Place in oven and roast for 10 to 15 minutes, or until leeks soften and mushrooms brown.
  4. While vegetables are in the oven, whisk together heavy whipping cream and balsamic vinegar. Set aside.
  5. Remove vegetables from the oven and let rest for 2 minutes. Place vegetables on a serving dish and then drizzle with balsamic cream, or serve on the side.





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