A recipe for Roasted Sweet Potatoes and Mushrooms! Sweet potato pieces, mushrooms, and onions are tossed in a balsamic dressing and roasted until tender.
Roasted vegetables are one of my favorite sides during the fall and winter months. They come together easily and are a great addition to the holiday table or during celebrations. These Roasted Sweet Potatoes and Mushrooms are no exception!
Sweet potatoes are peeled and cut into 1 inch (2.5 centimeter) cubes, tossed in a seasoned balsamic dressing, and roasted for 20 minutes, until nearly tender.
They are then gently combined with mushrooms and onions before baking for an additional 20-30 minutes.
The roasted vegetables pair well with a variety of meat or poultry dishes. Sausages are a particular favorite. For an easy lunch, I sometimes like to simply them with a fried egg.
A Few Tips
I seasoned the Roasted Sweet Potatoes and Mushrooms with fresh thyme. You can swap for fresh parsley, chopped rosemary, about 1 teaspoon dried thyme, or other favorite herbs.
Cut the sweet potatoes into pieces about 1 inch (2.5 centimeters thick). To keep the sizes fairly consistent, I cut the cremini mushrooms into quarters and the onion into wedges. Remove any thick, woody pieces of the stem from the mushrooms.
The sweet potato pieces take longer to cook, so they are roasted first for about 20 minutes before adding the other vegetables.
Very gently toss in the mushrooms and onions to keep from breaking apart the sweet potato cubes.
Add an additional sprinkling of salt and freshly ground black pepper if desired before serving. The vegetables are best served warm from the oven.
Looking for more recipes with sweet potatoes?
Try my:
This recipe was originally posted in December 2012 and updated in September 2022.
Roasted Sweet Potatoes and Mushrooms Recipe
Adapted from Kalyn’s Kitchen
Roasted Sweet Potatoes and Mushrooms
Ingredients
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 cloves garlic peeled and minced
- 2 sprigs fresh thyme stems discarded
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (900 grams) sweet potatoes peeled and cut into 1 inch (2.5 centimeter) pieces
- 1 pound (450 grams) cremini mushrooms quartered
- 1 medium onion peeled and cut into wedges
Instructions
- Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) baking dish with olive oil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper until blended.
- In a large bowl, toss the sweet potato pieces with half of the olive oil dressing.
- Spread the coated sweet potatoes in a single layer on the prepared baking dish.
- Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
- In the large bowl, toss the sliced mushrooms and onions with the remaining olive oil mixture.
- Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.
- Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.
- Serve warm from the oven with additional salt and pepper if needed.
Mary Menis
Hey thanks for recipe my husband are both trying to eat healthier and have acouple meatless meals a wk.this recipe right up our alley.will try your recipe today for dinner.it sounds super delicious.
Tara
Thank you Mary! Hope you both love it!