Roasted Sweet Potatoes With Mushrooms And Shallots

By á-174942

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, and cut into 1" chunks
• 10 large shallots peeled, and halved through root end
• 4 bay leaves
• 2 tablespoons chopped fresh marjoram plus
• 1 teaspoon chopped fresh marjoram
• 8 ounces large fresh shiitake mushrooms stemmed, and caps quartered
• 3 tablespoons chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. 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.

This recipe yields 6 side-dish servings.

Per serving: calories, 179; total fat, 7 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g