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?
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 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!
- 1kg (35oz), sweet potatoes, cut into 2-3cm/0.5-1in pieces or wedges
- 500g (17oz), oyster mushrooms*
- 500g (17oz), Portobello mushrooms cut into thick slices or quarters **
- 3 onions (250g/9oz), medium-sized, thickly sliced
- 1 cup (250ml) white wine
- 3/4 cup (185ml) extra virgin olive oil
- 3-4 garlic cloves, finely chopped
- 3 tablespoons dry marjoram
- 3 tablespoons paprika
- 1 tablespoon dry thyme
- 2 teaspoons salt
- 1/2 teaspoon black pepper
*We highly recommend removing the bottom stems from the oyster mushrooms. They can be very rubbery.
**You can also use a mixture of your favorite mushrooms
Preheat the oven at 180°C / 350°F
Add the sweet potatoes and the mushrooms in a baking dish, like a roasting pan (pic.1). Add the onions (pic.2)
Add the garlic (pic.3) and the olive oil (pic.4)
Pour the wine (pic.5) and add the marjoram and the thyme (pic.6)
Add the paprika, salt and pepper (pic.7) and using a pair of gloves (highly recommended) mix all the ingredients together well (pic.8-9)
Cover the baking dish with aluminum foil (pic.10) and bake for 30 minutes. Remove the baking dish from the oven, uncover, mix the vegetables, and then place it back into the oven and continue cooking for another 30 minutes. Mix the veggies one last time and then cook them for another 20 minutes.
Remove the baking dish from the oven and set aside to cool for a few minutes before serving. Kali Oreksi!
1. If you are using the oyster mushrooms, cut off their stems. Stems usually are not cooked at the same time with the rest of the mushroom, and they have a rubbery texture. You don’t want that.
2. You can serve this as a main or as a side dish on your Christmas or Thanksgiving dinner.
3. If you have any leftovers; a) you can make a delicious omelet the next day. Simply place the baked veggies in a frying pan and add the beaten eggs. b) you can make an amazing vegetarian sandwich with it.
4. You can serve these oven-baked veggies on a bed of rice as well creating a light meal.
5. This dish is amazing when served with Greek yogurt or sour cream. Do try this.
Did you like this recipe? Check more recipes with vegetables here.