Healthy Thanksgiving : Roasted Mushrooms and Pearl Onions with Rosemary

Here's the last installment of my Healthy Thanksgiving series : Roasted Mushrooms and Pearl Onions with Rosemary. I realize it is the day before Thanksgiving but no matter how prepared you are, you are most likely, like me, hitting the grocery store today anyway. So throw in some crimini mushrooms and a bag of frozen pearl onions. I adapted this recipe from the culinary goddess herself Martha Stewart and added rosemary as a finishing touch because I felt it would pair well with the earthiness of the mushrooms and onions. It does! This is so delicious, you'll love eating the leftovers. And you will have your guests thinking you slaved over this very easy and classy recipe!

Roasted Mushrooms and Pearl Onions with Rosemary
yields small side dish; double for bigger side dish

2 - 8 oz. packages of whole crimini (baby portabella) mushrooms
1 - 8 oz. package of frozen pearl onions
few pinches of fresh rosemary or dried rosemary
extra virgin olive oil
kosher salt
ground pepper

Let pearl onions thaw, then strain, and finally soak up any liquid by wrapping in paper towel
Clean mushrooms with a damp paper towel; cut in half if some are too large
Scatter onions and mushrooms on a sheet pan
Drizzle olive oil across the mixture
Sprinkle kosher salt & ground pepper on top
Sprinkle a few pinches of fresh minced rosemary or dried rosemary
Toss everything with your hands
Bake at 425 degrees for 25-30 minutes
Toss at 15 minute mark

HAVE A HAPPY AND HEALTHY THANKSGIVING!