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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 -6 Servings
Course: Side Dish
Cuisine: International

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 prigs 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

    Cup of Yum
  1. Preheat oven to 400˚F (200˚C). Grease a 9x13 inch (23x33 centimeter) baking dish with olive oil.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper until blended.
  3. In a large bowl, toss the sweet potato pieces with half of the olive oil dressing.
  4. Spread the coated sweet potatoes in a single layer on the prepared baking dish.
  5. Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
  6. In the large bowl, toss the sliced mushrooms and onions with the remaining olive oil mixture.
  7. Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.
  8. Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.
  9. Serve warm from the oven with additional salt and pepper if needed.