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Roasted Sweet Potatoes with Mushrooms and Shallots

Roasted Sweet Potatoes with Mushrooms and Shallots

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  • Nonstick vegetable oil spray
  • 1/4 cup low-salt chicken broth or vegetable broth
  • 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
  • 2 tablespoons plus 1 teaspoon chopped fresh marjoram
  • 8 ounces large fresh shitake mushrooms, stemmed, caps quartered
  • 3 tablespoons chopped fresh parsley

Recipe Preparation

  • 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.

Nutritional Content

calories, 179; total fat, 7 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g.Reviews Section

Sweet Potato Bites with Roasted Mushrooms

Appetizer, lunch or dinner? The choice is entirely up to you, just let us say that it tastes amazing either way. The celery, the dried cranberries, the capers and the toasted pecans – they flow in perfect harmony and your taste buds will recognize this the moment a bite comes in contact with your being. Once it comes into your life, you may even dream about it again, and again, for sweet potato bites with roasted mushrooms is a dish to be repeated as often as necessary. It is a bit like sweet potato bites with guacamole and bacon – pure deliciousness!

It may seem complex, weighing in at 16 separate ingredients, but stick with us here, many wonderful dishes are created from multiple ingredients. And it isn’t so much about teaspoons and tablespoons, or measurements in general. A great cook is more concerned about proportions. So when you start adding the pecan mixture to the roasted sweet potatoes, give the final presentation a mindful thought and pretend for a moment that you are famous chef in a world-class restaurant. Cook and bake with the best of intentions and everything (most things!) will turn into a masterpiece.

Style your food, no matter how uncomplicated the dish, even your pear and bell pepper ground beef stir-fry will look as appetizing as it tastes. Same goes true for chicken and tomato curry too.

How to make this one-pan potatoes and mushrooms recipe:

Chop the potatoes into thin strips, about the size of French fries. Roughly chop the onions (no need to have perfect even pieces for this recipe!). Slice the mushrooms.

Add the potatoes and onions to a preheated skillet with olive oil. Cook undisturbed for a few minutes, so that the potatoes get nice and crisp at the bottom. Then saute for about 5-8 minutes before adding the mushrooms. Continue to cook until the potatoes are fully cooked through.

Stir in some fresh parsley (or any other herb you love!) and that's it!

Roasted Root Vegetables All Fall And Winter Long

Roasted root vegetables are the side dish we turn to again and again during the colder months. Grab whatever looks best at the market, then cut into pieces of similar sizes (this is key to even cooking!).

It’s so simple to make! Drizzle the root vegetables with olive oil, then toss with Kosher salt and black pepper. Roast the veggies until tender, about 45 minutes, tossing once.

Does it take some time? Totally. Root vegetables generally have a longer cook time than softer vegetables. But it’s a relatively hands off recipe that is healthy, nutritious, and pairs well with practically any entrée! Everything from slow baked salmon to beef tenderloin. Even easier? Grab a rotisserie chicken from the store and serve that alongside for less cooking.

What we love most about roasted root vegetables: just before serving, the roasted vegetables get tossed with balsamic vinegar and are topped with a tiny crumble of goat cheese. We recommend Selles-Sur-Cher, a creamy, ash-coated French goat cheese. It adds the perfect tang and creaminess to the roasted veggies!

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups vertically sliced shallots (about 6 large)
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon kosher salt, divided
  • ⅓ cup dry sherry
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon freshly ground black pepper
  • 12 silver dollar-sized lion's mane mushrooms (about 12 ounces)
  • 1 tablespoon butter, cut into 12 pieces
  • 1 tablespoon sliced fresh chives

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt sauté 4 minutes, stirring frequently. Add sherry cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat keep warm.

Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil swirl to coat. Add mushrooms, fuzzy side down cook 4 minutes or until browned. Turn mushrooms over top each with 1 butter piece. Place pan in oven bake mushrooms at 425° for 5 minutes or until tender. Remove from oven sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

I served this side dish with the Lemon and Thyme Chicken Breasts I made for dinner recently. It was simple to make and paired really nicely with the chicken. I loved the creamy baby potatoes tossed with the roasted mushrooms (and their juices), the tender onions, and the asparagus. I topped this side dish with a sprinkling of some really good Parmesan cheese which gave it a lightly salty flavor. Quick, simple, and delicious – my kind of dish.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat a pot of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork tender. Remove from the heat and drain water. Combine the baby potatoes, onion, and mushrooms together with the olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.

Place into the oven and roast for 20 minutes. Remove from the oven and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender. Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately. Enjoy.

Get the recipes!

How to Roast Cauliflower, Cabbage, and Romanesco

Cauliflower and broccoli look similar at first, and they share the same end goal when roasting—sweet nuttiness from browning and caramelization—but cauliflower is much more dense and thus needs to be treated differently to get there. Dense heads of cabbage can be cooked in a very similar manner.

The Basics: Split your trimmed cauliflower or cabbage into six to eight wedges through the core, toss with oil, season, and roast at 500°F until browned and tender, flipping once during cooking.

The Full Story: As with other brassica, high heat is what you're after here in order to get the most flavor out of cauliflower or cabbage.

Fat wedges like this help build up a nice contrast between deeply browned exterior and tender, meaty interior. It's cauliflower that eats almost like a steak.

Roasted cauliflower is great on its own with just a drizzle of really good olive oil or lemon, but I like to turn mine into a warm salad with a more elaborate vinaigrette.

This one is inspired by a dish my friend Einat Admony occasionally serves at her awesome restaurant Balaboosta, with a toasted pine nut vinaigrette made with raisins, capers, and a touch of honey.

Roasted sweet potatoes made with peppers and shallots perfect for lunch. You could also add cajun spices to add a spicy kick and a few cherry tomatoes!


  • 1 big sweet potato
  • 2 red peppers
  • 4 shallots or red onions
  • coconut oil, I used Coconut Merchant
  • Few leaves of fresh rosemary
  • salt and pepper
  • dried marjoram


  1. Preheat oven to 200 degrees. Wash the potato, peel it and slice it up. Set aside.
  2. Next peel the shallots and halve lengthwise.
  3. Wash the peppers and cut lengthwise into strips also.
  4. Get an ovenproof dish and oil with coconut oil.
  5. Arrange the potato slices, peppers and shallots in alternating rows and season with salt, pepper and marjoram.
  6. Tuck a few pieces of rosemary in between the vegetables.
  7. Melt some coconut oil and drizzle over the dish.
  8. Pop in the oven for around 35 min . Turn halfway through, taste and season if needed.
  9. After 35 mins or when the vegetables are tender, pop the dish under the grill and grill on high for 5 minutes. Watch it so it doesn't burn. Enjoy!

You could also add cajun spices to add a bit of a spicy kick and a few cherry tomatoes. Don't forget to try my sweet potato fries, they are divine and so crispy!

Healthy Thanksgiving Recipes

Whether you're following a special diet or just want to take it easy on Turkey Day, try these simple, lighter takes on classic Thanksgiving recipes.

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Photo By: Tara Donne ©Tara Donne

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©2011, Kana Okada

Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Tara Donne ©Food Network

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Kana Okada ©2011, Kana Okada

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Herb-Roasted Turkey Breast

Butternut Squash Soup

Shaved Vegetable Salad

This gorgeous salad of shaved vegetables comes together in a snap thanks to a handy mandoline slicer.

Brussels Sprouts with Bacon

Roasted Sweet Potatoes With Honey and Cinnamon

Devilish Eggs

Sauteed Carrots

Turkey Spring Rolls

Turkey Roulade With Apple-Cider Gravy

Vegan Wild-Rice-Stuffed Butternut Squash

Herb and Apple Stuffing

Butternut Squash Soup

Vegan Stuffing

All the usual suspects are here (minus the butter and eggs) to re-create the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, the earthy flavor makes it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Greek-Style Tomato-Zucchini Fritters

This recipe comes from Veganomicon: The Ultimate Vegan Cookbook — they make an nice starter, or you could do what we did and served them over a salad with a lemon-dill vinaigrette to make a light dinner. The book recommends a vegan alternative to tzatziki to serve alongside, but not being vegan, we went for the full glory of greek-yogurty goodness. The main impetus for this dish was the zucchini and tomatoes from our garden that were just begging to be eaten!

Ooh, these look awesome. Did you save any of our tomatoes to just eat on the side?

Whoops — though it looks like the rest will be ready to pick in the next few days.

I love the herbs. Dill and mint are a good combo.

Yeah, they taste really good. Interesting texture…

Ha, was wondering if you’d mention that. Not quite exactly what I was expecting. Though when you realize that they’re mostly tofu, it makes sense.

True! Maybe add just a little more bread crumbs?

Yep, that may help — whatever, they taste bueno.

Greek-Style Tomato-Zucchini Fritters
1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
1/4 cup ground walnuts
2 cloves garlic, crushed
3 tbsp fresh lemon juice
1 tbsp tomato juice
1 tsp dried oregano
1 tsp salt
fresh ground pepper
1/2 cup bread crumbs, plus 1/3 cup for coating
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1/2 lb zucchini, grated and squeezed to remove excess water
1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
Olive oil

Preheat the oven to 350F.
Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.


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