Roasted Baby Potatoes in a Homemade Mushroom Sauce

Ingredients:

  • 1 pound baby potatoes, halved
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon balsamic vinegar
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved baby potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  3. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and tender.
  4. While the potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are tender and golden brown, about 5-7 minutes.
  5. In a small bowl, whisk together the vegetable broth, soy sauce, balsamic vinegar, and cornstarch until smooth.
  6. Pour the vegetable broth mixture into the skillet with the mushrooms. Stir well and bring to a simmer.
  7. Cook the sauce for 2-3 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
  8. Once the potatoes are roasted, transfer them to a serving dish and pour the mushroom sauce over them.
  9. Garnish with fresh parsley if desired, and serve hot.

Nutritional Information (per serving):

  • Serving Size: 1/4 of the recipe
  • Calories: 180
  • Total Fat: 4g
    • Saturated Fat: 0.5g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Total Carbohydrates: 33g
    • Dietary Fiber: 4g
    • Sugars: 3g
  • Protein: 5g

This dish of Roasted Baby Potatoes in a Homemade Mushroom Sauce is not only vegan but also packed with flavor and nutrients. Enjoy as a hearty and satisfying meal!