Oven Roasted Potatoes Green Beans Mushrooms And Onions With Thyme And Garlic Recipes

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.

Provided by PaulaG

Categories Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Roasted Potatoes and Green Beans image

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.

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

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.

Provided by Laurie

Time 50m

Yield 6

Number Of Ingredients 7

Roasted Potatoes with Green Beans and Mushrooms image

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.

Nutrition Facts : Calories 287 calories, Carbohydrate 42.4 g, Fat 11.8 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 437.5 mg, Sugar 4.1 g

Ingredients

1 (1 ounce) package dry onion soup mix (such as Lipton®)
¼ cup olive oil
6 medium red potatoes, quartered
½ pound fresh green beans, trimmed
2 medium (blank)s portobello mushroom caps, chopped
½ cup matchstick carrots
1 tablespoon olive oil

ROASTED GREEN BEANS WITH MUSHROOMS

This recipe is from the September 2006 issue of Cooking Light Magazine. It's a different way to cook green beans. The beans turn out tender with crisp browned edges; and the mushrooms, shallots and thyme are a lovely flavor accent.

Provided by MarthaStewartWanabe

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Roasted Green Beans With Mushrooms image

Steps:

Preheat oven to 450°F.
Combine first four ingredients on a jelly-roll pan coated with cooking spray.
Drizzle with oil, sprinkle with thyme and pepper and toss well to coat.
Roast for 30 minutes or until beans are lightly browned.
Sprinkle with salt and toss to combine.

Ingredients

6 cups cremini mushrooms, quartered (1 lb.)
1 cup shallot, thinly sliced
2 garlic cloves, chopped
1 1/2 lbs green beans, trimmed
1 tablespoon cooking spray (vegetable oil or olive oil)
1 1/2 tablespoons olive oil
1 tablespoon thyme, chopped fresh
1/2 teaspoon black pepper, freshly ground
3/4 teaspoon salt