Roasted Sweet Potatoes and Mushrooms
PreparationPreheat 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.
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