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Rosemary Sweet Potatoes and Mushrooms

Caramelized shallots, roasted sweet potatoes, mushrooms and chopped garlic cloves are sprinkled with fresh parsley in this delicious holiday treat.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Barbara Bianchi

Ingredients

  • 1/4 cup gluten free chicken broth
  • 3 tablespoons 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
  • parsley

Instructions

  • Preheat oven to 400°F. Brush baking dish with olive oil. Whisk chicken broth, olive oil, and vinegar in a small bowl. Mix sweet potatoes, shallots, garlic and rosemary in large bowl. Pour half of broth mixture over and toss; sprinkle with salt. Spread entire mixture 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. Then add mushrooms to partially cooked sweet potato mixture. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 20-30 minutes longer. Garnish with parsley.