Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the sweet potatoes, rosemary, 2 teaspoons of oil, salt and black pepper. Transfer to a rimmed baking sheet and bake until tender, 25 to 30 minutes.
3. Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of oil. Add the onion, bell pepper, garlic and a pinch of salt and cook, stirring occasionally, until the onion and bell pepper are tender, about 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes. Transfer the vegetable mixture to a large bowl, cover to keep warm and set aside.