Roasted Potatoes and Green Beans

niedziela, 26 stycznia 2014

Roasted Potatoes and Green Beans

Time: 1 hrs 10 mins

Ingredients

  • 8 -10 italian brown button mushrooms
  • 2 yukon gold potatoes, approximately 1/2 pound total weight
  • 1 yellow onion
  • 1 head garlic
  • 1/2 lb fresh green beans
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • fresh ground pepper
  • 2 tablespoons parmigiano-reggiano cheese
  • 1 teaspoon dried thyme

Directions

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

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