Description
A heartwarming blend of sautéed mushrooms, roasted sweet potatoes, and fresh herbs, perfect for the holiday season.
Ingredients
Scale
- 2 cups cremini or shiitake mushrooms, sliced
- 2 medium sweet potatoes, cubed
- 1 cup pecans or walnuts, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tablespoons olive oil
Instructions
- Chop the sweet potatoes into even cubes, clean and slice the mushrooms, and chop the herbs.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the sweet potatoes and sauté for 10 minutes until they start to soften.
- Add the sliced mushrooms and let them sit for a few moments before stirring to allow caramelization. Stir in fresh herbs and cook for another 5–7 minutes.
- Stir in the nuts and lightly toast them before serving. Add vegetable broth if the mixture looks dry.
- Taste and adjust seasoning with salt and pepper, and finish with a drizzle of olive oil before serving.
Notes
Customize with spices or extra greens to suit your tastes. Avoid overcooking the sweet potatoes to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: thanksgiving recipe, vegetarian bowl, healthy holiday dish