Mushroom Skewers With Roasted Sweet Potatoes And Broccoli

No ratings yet

These mushroom skewers with roasted sweet potatoes and broccoli are a kind of sheet-pan or one-pan meets souvlaki stick kind of recipe! The combo of mushrooms, broccoli and sweet potatoes are a go-to trio for me, especially when I am craving something healthy and totally plant-based.

Sweet potatoes are my go-to guilt-free indulgence when I want something starchy, sweet and sating, but also really healthy. They were the dessert of poor Ikarians a few generations ago! They’re a great source of Vitamin A in the form of beta-carotene, Vitamin B6, Vitamin C, potassium and fiber. Coupled with cruciferous broccoli and mind-sharpening mushrooms, this recipe is a powerhouse of goodness!

No ratings yet

Mushroom Skewers With Roasted Sweet Potatoes And Broccoli

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings

Recipes

Prep Time 15

Cook Time 25

Servings

Recipes

Ingredients

For the Mushrooms
16 large white or brown mushroom caps
½ cup fresh orange juice
1 Tbsp Dijon or other mustard
1 Tbsp grated fresh ginger
2 garlic cloves minced
2 tsp petimezi
For the vegetables:
3 sweet potatoes preferably organic, unpeeled
1 small head of broccoli cut into florets
2 Tbsp grated fresh ginger
3 garlic cloves minced
1 Tbsp dried Greek oregano or thyme
Sea salt preferably Greek, to taste
½ to ⅔ cup extra virgin Greek olive oil
2 large red onions peeled, halved lengthwise, and cut into 6 to 8 wedges
2 green or red bell peppers deseeded and cut into 6 to 8 strips each
8 10-inch [25-cm] long wooden or metal skewers, soaked in water for 15 min. if using wooden ones

Instructions

Instructions
Wipe the mushroom caps clean with a damp kitchen towel. Whisk the orange juice, mustard, ginger, garlic and petimezi together in a medium bowl. Marinate the mushrooms for ten minutes before cooking.
Preheat the oven to 375℉ (190℃).
Cut the sweet potatoes into 1½-inch (4-cm) chunks. Place in a mixing bowl and toss with the broccoli, ginger, garlic, oregano or thyme, sea salt and olive oil. Place in an ovenproof glass or ceramic baking dish.
Remove the marinated mushrooms from the fridge. Thread each skewer with alternating pieces of mushroom, onion, and pepper. Nestle between the sweet potatoes and broccoli in the baking dish. Pour any remaining liquid from the marinade over the skewers. Bake, covered with parchment and aluminum foil, for about 20 - 25 minutes, or until everything is fork tender. You can opt to remove the paper and foil about 10 minutes before removing from the oven, so that the vegetables char slightly.
Serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Note: If using wooden skewers, soak them in water for a half hour before threading the salmon onto them.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.