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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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