Rosemary Sweet Potatoes and Mushrooms

Rosemary sweet potatoes are nutritious and easy to make. They’re utterly addictive!

Caramelized shallots, roasted sweet potatoes, mushrooms and chopped garlic cloves are sprinkled with fresh parsley in this delectable holiday treat.

I’m looking forward to serving this up as one of the vegetable side dishes at my family’s Christmas dinner. Read about the many health benefits of sweet potatoes here.

This sheet pan potatoes and veggies recipe is quick and easy to make and nutritious and safe for everyone to enjoy: gluten free, nut free, dairy free, and paleo friendly.

Actually, I made this dish for the first time last week after a crazy day of holiday busyness. I was craving something delicious to snack on in the evening while I did my Christmas shopping (who else is skipping the crowded malls and shopping online?).

Last-Minute Tree Shopping and Festive Menu Planning

All of my Christmas preparations seem to be very last minute this year. In fact, my family didn’t even embark on our Christmas tree expedition until this past Friday.

Bundled into our hats and coats and scarves, we piled into the car and drove off for the farm where we’ve bought our tree for the past several years. Imagine our alarm when we saw that there were only five trees left, and those were far too big to fit into our living room.

Starting to become worried, we headed off to several other nurseries, but each one was already closed, and it didn’t look like any of them had a very large selection of trees either.

How could all of the trees have been bought so quickly?

Surely there must be others like us who waited the weekend before Christmas to find the perfect tree. We returned home, dejected, hoping that our search would be more fruitful Saturday morning.

But I’m pleased to report that this story has a happy ending. Our Christmas will not be tree-less. Saturday morning we headed out once again, hoping one of the nurseries would still have a nice selection left.

Even at the nurseries, nearly all of the trees were gone, but there was one that was waiting very patiently for us, and we knew at once it was ours: a beautiful Fraser Fir, the perfect size to fit into the corner of our living room.

I just love the fresh smell of the pine needles at Christmastime.

And that beautifully decorated tree is now reminding me daily that I need to put the finishing touches on the menu for my family’s Christmas dinner.

Definitely, these Rosemary Sweet Potatoes and Mushrooms will be on the table. Paired with a massive Tomahawk Ribeye Steak, exquisitely tender Chateaubriand, or Instant Pot Boneless Ham, they create a delicious feast fit for any celebration.

Here’s what you’ll need to make them.

Ingredients for rosemary sweet potatoes

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Broth: A savory gluten free base enhances the flavors of the dish.

Extra-Virgin Olive Oil: A high-quality oil providing a luscious texture and a delicate, fruity aroma to the veggies.

Balsamic Vinegar: A tangy and slightly sweet vinegar that contributes a delightful contrast to the earthy flavors of the dish. Bionaturae balsamic vinegar is gluten free from a dedicated gluten free facility!

Sweet Potatoes: These vibrant orange tubers bring a natural sweetness and a creamy texture to the recipe.

Shallots: Delicate and slightly milder than onions, shallots caramelize beautifully, imparting a subtle sweetness and depth of flavor to the dish.

Garlic: Sliced garlic cloves infuse the recipe with warm aromatics, enhancing the overall taste of the roasted vegetables.

Rosemary: Fragrant and aromatic rosemary lends a piney and earthy aroma to the recipe.

Mushrooms: Sliced mushrooms add a rich umami taste and a meaty texture to the dish.

Salt and Pepper: These essential seasonings elevate the flavors of all ingredients.

Parsley: Fresh parsley provides a burst of color and a mild, herby flavor, enhancing the visual appeal and taste of the final dish.

Instructions

*Free printable recipe card is available at the end of the post.

First, cut the sweet potatoes, mushrooms, and shallots into even-sized bite-size pieces. Mix the sweet potatoes, shallots, garlic, and rosemary in a large bowl. 

Next, whisk broth, olive oil, and vinegar in a small bowl or measuring cup and pour half of the broth mixture over the sweet potato mixture.

Then, spread the mixture in a single layer on an oiled baking sheet pan. Roast in your preheated oven at 400°F until the potatoes begin to soften, stirring occasionally, about 15 minutes.

Meanwhile, toss you mushrooms with the remaining broth mixture.

Now, add your mushrooms to the sheet pan for the last 20-30 minutes of roasting. Cook until the potatoes are browned and a fork can easily be inserted.

And that’s it!

About now, the house fills with the wonderful aroma of that glorious roasted sweetness. Yum. Garnish with parsley for a burst of color, freshness, and a hint of herby flavor.

Serve and enjoy!

The next day, if you have any leftovers, they make a delightful addition to my Salad With Turkey And Sweet Potatoes, or they can serve as a base for a Lentil Taco Bowl.

Pro tips and recipe notes

Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like cremini, button, or shiitake. 

Can I prepare the ingredients in advance? Yes, you can prepare the shallots, sweet potatoes, mushrooms, and garlic in advance. Until you’re ready to assemble and roast, keep them separate in airtight containers in the fridge

Is this recipe suitable for vegans? Yes, this recipe can be made vegan by using vegetable broth.

Can I add other herbs besides rosemary? Absolutely, feel free to experiment with other herbs like thyme, sage, or a herb blend to customize the flavor to your liking.

Can I add other vegetables to this recipe? Yes, you can incorporate other vegetables like bell peppers or zucchini to add more variety and flavors.

How do I store leftovers? Store any leftover rosemary sweet potatoes and mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

This versatile dish offers enjoyment any time, including weeknight dinners, potlucks, and family gatherings.

For more holiday recipes, you might be interested in my collection of soups and side dishes to grace your holiday table.

Hope you are having a wonderful holiday season! Be sure to take some time off from your busy schedule and enjoy some delicious food with friends and family. 🙂

Love potatoes? Try these recipes

Sweet Potato Pie: In this recipe, I show you how to make this scrumptious dish two ways: in a pie shell or without the crust as a creamy pudding.

Parmesan Baked Sweet Potatoes: In this recipe, sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. Your taste buds are going to love this.

Roasted Potatoes: For a real crowd pleaser, these easy roasted potatoes are crispy on the outside and fluffy inside. So good.

Potato Latkes: Similar to potato fritters or potato pancakes, potato latkes are the best! You need to make these.

One-Pan Roast Chicken And Potatoes A family favorite! And it’s a meal made all in one pan so clean up is easy, too.

Dr. Ted Naiman’s P:E Potatoes Au Gratin: Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious casserole.

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5 from 1 vote

Rosemary Sweet Potatoes and Mushrooms

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This delicious sweet potatoes and mushrooms is a safe for everyone side dish: gluten free, nut free, dairy free, and paleo.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 245kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup gluten free broth
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons gluten free balsamic vinegar
• 2 pounds sweet potatoes peeled and cut into bite size pieces
• 6 large shallots peeled and quartered
• 3 cloves garlic peeled and sliced
• 1 tablespoon fresh rosemary chopped
• 12 ounces mushrooms washed and sliced
• salt and pepper
• parsley for garnish

Instructions

• Preheat oven to 400°F.

  Brush baking dish with some olive oil.

  Whisk broth, olive oil, and vinegar in a small bowl.
  1/4 cup gluten free broth, 3 tablespoons extra-virgin olive oil, 2 tablespoons gluten free balsamic vinegar
• Mix sweet potatoes, shallots, garlic and rosemary in large bowl. Pour half of broth mixture over and toss; sprinkle with salt. 
  2 pounds sweet potatoes, 6 large shallots, 3 cloves garlic, 1 tablespoon fresh rosemary
• Spread entire mixture in a single layer on a baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 15 minutes.
• Meanwhile toss mushrooms with remaining broth mixture in the bowl and sprinkle with salt and pepper.
  12 ounces mushrooms, salt and pepper
• Then add mushrooms to partially cooked sweet potato mixture.

  Return to oven; roast until potatoes browned and a fork can easily be inserted, and the mushrooms are tender, stirring occasionally, about 20-30 minutes longer.

  Garnish with parsley.
  parsley for garnish

Notes

 

Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like cremini, button, or shiitake. 

Can I prepare the ingredients in advance? Yes, you can prepare the shallots, sweet potatoes, mushrooms, and garlic in advance. Until you're ready to assemble and roast, keep them separate in airtight containers in the fridge

Is this recipe suitable for vegans? Yes, this recipe can be made vegan by using vegetable broth.

Can I add other herbs besides rosemary? Absolutely, feel free to experiment with other herbs like thyme, sage, or a herb blend to customize the flavor to your liking.

Can I add other vegetables to this recipe? Yes, you can incorporate other vegetables like bell peppers or zucchini to add more variety and flavors.

How do I store leftovers? Store any leftover rosemary sweet potatoes and mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Nutrition

Calories: 245kcal

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