I really love veggies! Tonight for dinner I combined lots of yummy vegetables and roasted them since it is still cool enough to have the oven on in the house. This savory mix of baby potatoes, fresh green beans, sliced mushroom, and onion are flavored with fresh thyme and garlic. Roasted veggies caramelize a bit and that brings out those pretty brown colors which are actually the natural sugars coming out. There is a sweet nuttiness about them that is such a comforting flavor. I hope you will give this recipe a try and let me know what you think.
Start with your vegetable prep. These were things that I had on hand or that I just picked up in the last couple of days. Small potatoes are quicker to cook and have a creaminess that I think the older potatoes do not. Fresh green beans are so much different than canned, trust me and get the fresh ones. Today’s mushrooms were just plain white button mushrooms and they were already sliced because they were on sale at Target yesterday. I would love any kind of mushroom, or even a mix of them, in this same dish. Just a small onion is all you need, I used a yellow onion today because that is what I had in the kitchen. Fresh thyme really adds quite a bit of flavor to the veggies. And of course, you know I hardly ever cook without garlic!
Even though the potatoes are small, I still quartered them. I wanted more fleshy sides because they caramelize so wonderfully.
Mix all of your ingredients, except the green beans, on a sheet pan. Drizzle with olive oil and season liberally with sea salt and fresh cracked black pepper. Roast in a 350° oven for about 30 minutes.
While your other veggies are roasting, cut your green beans into thirds or so.
After 30 minutes take the pan out of the oven. You can see the veggies are just starting to get those brown bits on them.
Add in your raw green beans now and toss everything well. Place back in the oven and roast for another 30 minutes or so.
Yum! See all those wonderful dark brown parts on the veggies? Those are the best bits! The onions were sliced thin enough that they almost melt away while being roasted so do not be afraid of them even if you think you do not like onions. The garlic pieces we chopped fairly large so that they do not burn during roasting but instead get soft and mellow. Even though I just ate this I am drooling again writing about them!
And here you have our complete dinner for tonight. I made a Bourbon Peppered Roast Beef to serve along with the roasted vegetable mix. It was a delicious meal! Hubby raved about dinner tonight and ate a lot. Note that I made the full recipe below to serve more people, I actually made about half the amounts listed in the recipe since it was just Hubby and I for dinner tonight.
Do you think you will try this recipe? What additions would you make or what would you take out?