• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 ½ pounds carrots
  • 1 onion
  • 3-4 cloves garlic
  • 3 tablespoons olive oil
  • 2-3 tablespoons pumpkin seeds, shelled
  • 2 tablespoons balsamic vinegar
  • pinch of salt
  • fresh parsley

Roasted vegetables are a highlight of the colder months, and there’s nothing better than to make them the FunGuy way! 

These garlic and balsamic glazed carrots and mushrooms are the perfect healthy and delicious side to grace any weeknight dinner. They may even be good enough to shine as part of the holiday table too!

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends and transfer them to a large mixing bowl. Wash and peel the carrots and trim the top ends and add them to the bowl with the mushrooms. Peel and cut the onion into thin wedges and peel and thinly slice the garlic. 
  3. Heat the olive oil in a sauté pan over medium high heat. Add the garlic and let them fry until golden brown, watching very carefully so they do not burn; approximately 2-3 minutes. Using a slotted spoon, transfer the garlic to a paper towel lined plate, leaving the remaining oil in the pan. Add the pumpkin seeds to the oil and cook 1-2 minutes and transfer them to the plate as well. 
  4. Take the oil off the heat and carefully stir in the balsamic vinegar. Continue to stir as it thickens slightly before pouring it over the mushrooms and carrots. Toss them in the oil vinegar mixture to coat and season with the salt. Transfer the mushrooms and carrots to a baking dish. 
  5. Add the sliced onions, fried garlic, and pumpkin seeds on top of the carrots and mushrooms and transfer to the hot oven. Allow them to roast 20-25 minutes. 
  6. Once the carrots and mushrooms are cooked through, toss them in the juices, balsamic, and oil again before plating. Add parsley on top for garnish and serve immediately. 

Have a Fun meal!