Rosemary Sweet Potatoes and Mushrooms

5 from 1 vote

Rosemary Sweet Potatoes and Mushrooms

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

Cook Time 45

Total Time 1

Servings

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

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.