Sweet Potatoes with Mushrooms Onion and Thyme
Elevate your weeknight dinners with this irresistible recipe for Sweet Potatoes with Mushrooms, Onion, and Thyme! Bursting with earthy flavors and a subtly sweet aroma, this easy-to-make roasted vegetable medley combines the hearty richness of tender sweet potato cubes, the umami-packed perfection of baby bella mushrooms, and the caramelized sweetness of roasted onions. Infused with fragrant fresh thyme, a hint of garlic, and a golden drizzle of olive oil, this dish roasts to perfection in just 30 minutes. Ideal as a side dish or a vegetarian main, it’s wholesome, comforting, and easily customizable—try finishing with a touch of melted butter for luxurious depth. Perfectly suited for fall gatherings or cozy dinners, this recipe is as simple as it is flavorful. Keywords: sweet potatoes, roasted vegetables, mushrooms, thyme, easy side dish, vegetarian recipes.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 8 oz baby bella mushrooms
- 1 medium yellow onion
- 3 tbsp olive oil
- 2 tsp fresh thyme leaves
- 2 garlic cloves
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 tbsp unsalted butter (optional)
Instructions
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.
Clean the baby bella mushrooms using a damp paper towel to remove any dirt and slice them into halves or quarters, depending on their size. Add them to the bowl with the sweet potatoes.
Peel and thinly slice the yellow onion. Add the slices to the bowl.
Mince the garlic cloves and sprinkle them over the vegetables.
Drizzle the olive oil over the mixture, then add the thyme leaves, kosher salt, and ground black pepper. Toss everything together until evenly coated.
Spread the vegetable mixture out onto a large baking sheet lined with parchment paper. Ensure the vegetables are in a single layer to promote even roasting.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through cooking to ensure even browning.
If desired, melt the unsalted butter and drizzle it over the vegetables after removing them from the oven for extra richness.
Transfer the roasted vegetables to a serving dish and garnish with additional fresh thyme leaves if desired. Serve warm.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
