2poundssweet potatoespeeled and cut into bite size pieces
6large shallotspeeled and quartered
3clovesgarlicpeeled and sliced
12ouncesmushroomswashed and sliced
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.