One-pan Roasted Sweet Potatoes and Mushrooms with wine (vegan)

We’ re going through the second lockdown, unfortunately. And when everybody thought things were getting better… Well… we won’t let this get us down. And neither should you. Time for some creativity in our lives!

Until this second lockdown, we had the chance to harvest the last long sweet peppers of the season. They were quite many, so we decided to grill them, peel them, and preserve them in the fridge in some olive oil, red wine vinegar and garlic. An amazing side for winter dishes, like legume stews and an excellent addition to sandwiches. :)

talking about fruits and veggies

The pomegranates are in season until mid-November. You can purchase some from your farmers market or your local grocery store and add them in salads, eat them as a fruit or (like we did) make some juice. It’s the best gift you can give to yourself. Full of vitamins and antioxidants that will boost your immune system. If you juice them, you can also add some oranges that will add extra sweetness. Your body will shout “Thank you!” after that! :D

The experiments in our little garden haven’t stopped. Our latest addition was peas. We have planted a few plants late on September and to our surprise some of them are going strong and even made a handful of pods!! How exciting!

Although the quantity of peas that we will harvest will be funny, still we are proud parents of those pea pods, LOL!
And since we are talking about veggies, let’s talk about roasting some in the oven. Yummy right?

roasting veggies

It’s no secret that we really enjoy cooking with vegetables. We make soups, salads and lately we especially enjoy roasting them in the oven. Almost a year ago we cooked a one-pan dish recipe that we really enjoyed making, and judging by the stats, you really loved it as well. It’s the Oven-roasted butternut squash and sweet potatoes.

So, this year we decided to try and roast sweet potatoes together with mushrooms. It sounded very interesting and it turned out delicious. Thus, we share it with you in this post.

the recipe

The one thing we knew for certain is that one of the ingredients would be the sweet potato. In our case, it’s “the more, the marrier”!  For the second ingredient we wanted an equivalent for meat. There was no need to look any further: mushrooms! But which mushrooms? A fleshy variety would be a good start. We couldn’t decide so we ended up using two varieties. The oyster and the portobello.

For the rest of the recipe we mixed and matched herbs and spices we mostly use in our cooking.
Adding dry thyme, dry marjoram and paprika truly elevated this one-pan dish and gave it a Mediterranean twist.

We then decided to add some white wine along with some garlic and onions. All of them great additions -especially the white wine- since it boosted the taste and the flavor of the mushrooms. Overall, we wanted to create an easy one-pan dish that would make a great side to any winter dinner table and could also be served as a main for those who are vegetarians or vegans. It’s a perfect addition for any festive table, like on Christmas or Thanksgiving, or any other special occasion.

Now, if you have any leftovers (we strongly doubt that you will!) you can make a ton of things with them. Add them in omelets, serve them on a bed of rice or make a grilled sandwich with them. Why not?  Oh, the yogurt; make sure to try this dish with Greek yogurt. The combination is amazing!
So, grab your baking pans and let’s cook these delicious veggies!