Community Pick
Roasted Potatoes and Green Beans
"This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish."
photo by Peggy H.
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
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Reviews
-
This is going into my Best of Cookbook! I used red potatoes but otherwise followed the recipe exactly. I loved the crispy potatoes and green beans and the roasted garlic cloves it a nice addition. Will be making these often! Made for Down on the Farm Tag. -
We added Asparagus and a dash of Cajun seasoning. It was simply amazing. Can't wait to try it again!! -
Love this recipe, versatile and quick to fix. Great for side or main dish if you are vegetarian.. -
This has become a staple! Have also made it with brusselsprouts, adding them at the beginning. I have also added two pork chops that were brushed with olive oil and salt & pepper after 15 minutes and turned them after the second 15. They came out perfect, and everytihng was done in one pan! -
Delicious! We loved these quick, easy, and flavorful vegetables. Roasting is my favorite way to prepare vegetables, so I am always on the lookout for new recipes using this method. I was a little disappointed because I had to make this without the mushrooms. I went to use my brown mushrooms and they had gone bad. Other than that, I made this exactly as written and we loved it. Thank you for sharing this wonderful recipe...it is definitely a keeper!<br/>**Made for ZWT 8 Great Britain**
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Tweaks
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So simple & DELICIOUS!! Made with fresh green beans from my garden. Used whatever potato I had, not yukon gold. When it was time to add the beans, I also added some garden zucchini. I used Italian seasoning instead of thyme due to personal preference. At the end I stirred in a handgful of grated parmesan cheese. YUMMY! -
Oh, YUM! I made this in a ceramic 9x13 casserole dish following the recipe, except using red potatoes instead of Yukon gold (that's all I had). These flavors melded together perfectly. I roasted the green beans longer than 15 minutes , stirring occasionally, to achieve desired tenderness. I might cut the thyme to 1/2 tsp. next time (personal preference). This was just delicious - thank you!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
