Green Beans and Potatoes

Alex loves green beans and potatoes and mushrooms. These ingredients together make an awesome dish for any night of the week or to serve for the holidays.

Green beans and potatoes are a great price right now and I was able to get the green beans for $.89 a pound and the red potatoes for $.25 a pound. SCORE! These prices make this dish very reasonable to make.

Since potatoes take longer to roast, they need to cook before the green beans, mushrooms, garlic, and shallots so toss those red potatoes on a cookie sheet or baking pan separate from your green beans {they will come later}. If you are not a fan of Italian seasoning, you can substitute any combo seasoning you have in your pantry. Don’t be scared… just try it!

Cooking tip: Make clean up easy and line your cookie sheet with foil.

When cooking green beans I prefer to use shallots but if you don’t have any use a small yellow onion instead.

You can also add parsnips, sweet potatoes or other root vegetables to add color and flavor to this dish.

Click here to view green bean cookbooks on Amazon.

What are some of your favorites vegetables to roast?

Green Beans and Potatoes

Print

Ingredients

• 2 cup red potatoes {quartered}
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 cup green beans {trimmed and cut in 1/2}
• 1 shallot {cut in 1/2 to roast}
• 1/3 cup mushrooms sliced
• 2 garlic cloves, sliced
• 2 tablespoons butter, melted
• 1 teaspoon lemon juice, fresh
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Add the potatoes to a bowl and toss with 1/2 the olive oil and Italian season
3. Roast on pan for 15 minutes
4. Add the green beans, garlic, and mushrooms to same bowl and toss with remaining olive oil and seasonings
5. Add to the baking sheet with the potatoes
6. Roast together for 10 minutes.
7. Melt the butter and add the lemon juice
8. Coat the roasted vegetables with the butter mixture and serve immediately