Roasted Potatoes And Green Beans

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.