Roasted Sweet Potatoes, Apples & Mushrooms
Roasted Sweet Potatoes, Apples & Mushrooms is simple to prepare and is perfect for a hearty, grain-free breakfast, side or dinner.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds sweet potatoes (scrubbed and chopped into ½ inch pieces)
- 4 tablespoons melted coconut or avocado oil (or oil of your choice, divided)
- ½ teaspoon kosher salt (divided)
- 1 small or ½ large yellow onion (chopped)
- 2 medium apples (any kind, cored and chopped)
- 1 pound crimini mushrooms (stems removed and thinly sliced)
- 2 celery stalks (chopped)
- ⅓ cup toasted pecans (roughly chopped)
- ¼ cup naturally sweetened cranberries*
- 2 tablespoons freshly chopped sage (optional)
Instructions
- 1
Heat the oven to 400F.
- 2
Place the sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
- 3
Place the onion, apples, mushrooms, and celery on a second large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
- 4
Place both pans in the oven and roast for 20 minutes. Remove from the oven, flip the sweet potatoes, and stir the onion-apple-mushroom-celery mixture.
- 5
Place both pans back in the oven and cook for an additional 20 minutes, or until everything is golden and cooked through.
- 6
Scrape the onion-apple-mushroom-celery mixture onto the pan with the sweet potatoes. Add the pecans, cranberries, and sprinkle with sage (if using). Toss everything together, and serve.