Roasted Potatoes And Green Beans Recipes

ROASTED POTATOES AND GREEN BEANS

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.

ROASTED GREEN BEANS AND BABY RED POTATOES

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.

ROASTED GREEN BEANS AND POTATOES

Steps:

• Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.
• Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.
• While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
• Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.

ROASTED POTATO & GREEN BEAN SALAD

Steps:

• Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

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.

ROASTED POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 375. In large bowl, combine potatoes, green beans, shallots, oil, salt and pepper; toss until well coated.
• Spread in single layer in roasting pan; roast 45 minutes, stirring halfway through cooking time, until potatoes and shallots are golden brown. Transfer to serving dish; stir in parsley.