Roasted Baby Potatoes with Mushrooms and Green Beans

by Karin Calloway
Roasted vegetables make wonderful, no-fuss side dishes. Here, vegetables that are usually roasted separately are roasted together with a hefty dose of shallot, garlic and fresh thyme.

The dish is the perfect side to a grilled or roasted lamb or beef.

Roasted Baby Potatoes with Mushrooms and Green Beans

  • 1 1/2 pounds baby potatoes, preferably fingerling potatoes, scrubbed, rinsed, dried and cut in half
  • 1 pound baby bella, crimini or other mushrooms, cleaned and cut in half
  • 2 shallots, peeled and thinly sliced
  • 6 large cloves garlic, peeled and thinly sliced
  • 1 tablespoon fresh thyme
  • 1 pound fresh green beans, trimmed and washed
  • 2 tablespoons olive oil, plus more for greasing the baking sheet
  • Sea salt and freshly ground pepper, to taste 

Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or foil and drizzle with olive oil. Spread the mushrooms, potatoes, shallots, garlic and thyme on the prepared baking sheet. Drizzle with the olive oil and toss to coat evenly. Roast until the vegetables begin to brown, about 30 minutes.
 
Remove from the oven and stir in the green beans. Season with the salt and pepper, return to the oven and roast about 15 minutes longer, or until vegetables are golden brown and potatoes are tender.

Makes 8 servings.
Roasted Baby Potatoes with Mushrooms and Green Beans

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