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Roasted Sweet Potatoes with Mushrooms and Shallots

Posted By Chris On December 11, 2008 @ 11:00 pm In Sides | 5 Comments

This side-dish just looks like Fall. Once again, the interweb earned its weight in vegetables by providing a recipe to match what arrived in the CSA box: yams and cremini mushrooms! I wasn’t sure that the combination of mushrooms and yams was going to work out that well, but wow, was I pleasantly surprised. Roasting them with large shallots, which sweetened during cooking, turned out wonderfully. We made it a meal by serving this alongside chicken breasts cooked with onions and yellow bell peppers in a white wine reduction. My mouth is watering just thinking about it!

Chris says:

This is awesome.

Lisa says:

Steal — I just took some shallots off your plate.

Chris says:

Get yer own, lady!

Lisa says:

Oh, I have my own, I’m just taking more from you. This rules.

Chris says:

I love how the yams are crispy on the outside and tender and steamy on the inside.

Lisa says:

I think we should bring this to potlucks for our mushroom-hating friends.

Chris says:

Totally — more for us! This is one occasion where I wouldn’t want to try to convince them to try shrooms; it would just leave us with less roasted goodness.

Roasted Sweet Potatoes with Mushrooms and Shallots
Nonstick vegetable oil spray
1/4 cup low-salt chicken broth or vegetable broth
3 tbsp olive oil
2 tbsp balsamic vinegar
2 lbs yams, peeled, cut into 1-inch chunks
10 large shallots, peeled, halved through root end
4 bay leaves
2 tbsp plus 1 tsp chopped fresh marjoram
8 oz cremini mushrooms, stemmed, halved
3 tbsp chopped fresh parsley

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.

Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

4 Servings

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