Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley
- 2 large orange-skinned sweet potatoes (about 2 lbs; these are called yams or sweet yams in some stores)
- 3 T chicken stock
- 2 1/2 T extra-virgin olive oil
- 2 T balsamic vinegar
- 1 tsp. dried thyme
- salt and fresh ground black peppers to taste
- 12 oz. mushrooms
- 2-3 T chopped parsley for garnish (optional, but recommended)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Mushrooms (12 oz.)
- Parsley (2 T)
- Sweet potatoes (about 2 lbs, large orange (2)
- Thyme, dried (1 tsp.)
- Canned Goods
Chicken stock (3 T)
- Condiments
- Balsamic vinegar (2 T)
- Cooking & Baking
- Olive oil, extra-virgin (2 1/2 T)
- Salt and fresh ground black peppers (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published November 3, 2010 (2 years ago).
17 people saved this recipe.
