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
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
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ROASTED GREEN BEANS AND BABY RED POTATOES
Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.
Provided by photog_grrl
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
- Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g
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
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.
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