Roasted Potatoes With Green Beans And Mushrooms Recipes

ROASTED POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees.
• Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
• Brush mushrooms clean and trim the ends of the stems.
• Cut the mushrooms in half through the stem.
• Cut potatoes into 1-inch pieces.
• Cut the onion into wedges approximately 1/2 inch thick.
• Seperate the garlic into cloves and peel.
• Trim ends from green beans, wash and break into 1-inch lengths.
• Set green beans aside.
• In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
• Drizzle with olive oil, tossing to coat evenly.
• Roast vegetables until they begin to brown on the edges, about 30 minutes.
• Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
• Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
• Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
• Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
• Return to oven and cook for 5 minutes longer to melt the cheese.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.