Roasted Sweet Potatoes and Mushrooms with Thyme

Ingredients

• 2 large orange-skinned sweet potatoes
• 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

Directions

1. Heat the oven to 400F/200C. Coat a large baking sheet using nonstick spray or olive oil.
2. After peeling the sweet potatoes, cut them into 1 inch cubes, aiming for pieces that are close in size so they roast evenly.
3. In a bowl, whisk the balsamic vinegar, chicken stock, dried thyme, and olive oil until blended.
4. Add the sweet potatoes to about half of the balsamic mixture and toss to coat. Arrange them across the prepared baking sheet in one layer, then season with salt and freshly ground black pepper.
5. Roast for 20-25 minutes, stopping when the sweet potatoes have just begun to soften and the undersides show the faintest browning.
6. As the sweet potatoes roast, wash the mushrooms if they need it, then dry them well in a spinner or with paper towels.
7. Slice the mushrooms thickly and toss them with the remaining balsamic mixture, using the bowl from the sweet potatoes.
8. When the sweet potatoes are becoming tender and just starting to color, flip them and spread them back out on the baking sheet.
9. Lift the mushrooms out of the balsamic mixture with a slotted spoon, leaving the extra liquid behind instead of pouring it onto the pan. Scatter the mushrooms among the sweet potatoes, making sure everything sits in a single layer.
10. Return the pan to the oven and roast for 20-25 minutes more, until the sweet potatoes are tender and well browned and the mushrooms are cooked.
11. Transfer the vegetables to a serving bowl. Add more salt and/or freshly ground black pepper if desired, finish with chopped parsley, and serve hot.