Roasted Sweet Potatoes and Mushrooms

Course Side Dish
Cuisine N/A
Keyword mushroom, roasted vegetables, side, sweet potato
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 4 Servings


  • 3 tablespoons chicken or vegetable stock
  • 2 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 2 pounds (about 2 large) sweet potatoes peeled and cut into 1 inch pieces
  • salt and pepper to taste
  • 12 ounces baby bella mushrooms cut into thick slices


  • Chopped parsley


  • Preheat oven to 400 degrees Fahrenheit and grease a large baking sheet.
  • In a small bowl, whisk together stock, balsamic vinegar, and thyme.
  • In a large bowl, toss the sweet potato pieces with half of the spiced balsamic vinegar. Spread the coated sweet potatoes in a single layer on the prepared baking sheet. Sprinkle with salt and pepper. Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
  • Toss the sliced mushrooms in the remaining spiced balsamic vinegar. Flip the sweet potatoes and add mushrooms to the baking sheet with a slotted spoon. Arrange the vegetables in a single layer. Roast until the sweet potatoes are tender and mushrooms cooked, about 20 minutes.
  • Garnish with parsley and serve hot.