Roasted Sweet Potatoes with Mushrooms and Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
nonstick vegetable oil spray |
1/4 cup low-salt chicken broth or vegetable broth |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks |
10 large shallots, peeled, halved through root end |
4 bay leaves |
2 tablespoons plus 1 teaspoon chopped fresh marjoram |
8 ounces large fresh shiitake mushrooms, stemmed, caps quartered |
3 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. Per serving: calories, 179; total fat, 7 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g Nutritional analysis provided by Bon Appétit
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