Roasted Sweet Potatoes and Mushrooms
A recipe for Roasted Sweet Potatoes and Mushrooms! Sweet potato pieces, mushrooms, and onions are tossed in a balsamic dressing and roasted until tender.
Servings 4 -6 Servings
Ingredients
- 1/4 cup (60 milliliters) olive oil plus more for greasing the baking dish
- 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 9x13 inch (23x33 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.