Roasted Potatoes, Green Beans, and Mushrooms: A Simple and Delicious One-Pan Meal

This recipe for roasted potatoes, green beans, and mushrooms is a weeknight dinner winner. It’s easy to make, requires minimal cleanup, and is packed with flavor. This versatile dish can be served as a hearty side or a light vegetarian main course. The combination of earthy potatoes, crisp-tender green beans, and savory mushrooms creates a delightful medley of textures and tastes. Plus, it’s easily customizable to suit your preferences – add your favorite herbs, spices, or protein for a complete meal.

## Why You’ll Love This Recipe

* **Simple and Easy:** This recipe is perfect for busy weeknights. Just toss everything together on a baking sheet and roast until tender and golden brown.
* **One-Pan Meal:** Minimal cleanup! Everything cooks on a single pan, making dishwashing a breeze.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and fiber from the potatoes, green beans, and mushrooms.
* **Versatile:** Easily adaptable to your taste preferences. Add different herbs, spices, vegetables, or protein.
* **Delicious:** The combination of roasted potatoes, green beans, and mushrooms is simply irresistible.

## Ingredients

* **Potatoes:** 2 lbs Yukon gold or red potatoes, cut into 1-inch cubes. Yukon gold potatoes offer a creamy texture, while red potatoes hold their shape well during roasting. Other potato varieties like russet can be used, but they may require a longer roasting time.
* **Green Beans:** 1 lb green beans, trimmed. Fresh green beans are preferable, but frozen green beans can be used in a pinch. If using frozen, thaw them slightly and pat them dry before roasting.
* **Mushrooms:** 1 lb cremini or button mushrooms, quartered. Cremini mushrooms have a slightly earthier flavor than button mushrooms. You can also use a mix of different mushroom varieties for a more complex flavor.
* **Olive Oil:** 4 tablespoons extra virgin olive oil. Olive oil helps the vegetables roast evenly and adds flavor. You can substitute with avocado oil or another high-heat oil if preferred.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is crucial for the best flavor. Garlic powder can be used as a substitute, but the flavor won’t be as pronounced.
* **Dried Herbs:** 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano. These herbs add a savory and aromatic touch to the dish. Feel free to experiment with other herbs like dried basil, marjoram, or sage.
* **Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (optional). Adds a touch of heat. Omit if you prefer a milder flavor.
* **Salt and Pepper:** To taste. Season generously to bring out the flavors of the vegetables.
* **Lemon Juice:** 1 tablespoon fresh lemon juice (optional). A squeeze of lemon juice after roasting adds brightness and acidity.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley (for garnish). Fresh parsley adds a vibrant pop of color and freshness.

## Equipment

* Large baking sheet
* Large bowl
* Knife
* Cutting board
* Garlic press (optional)

## Instructions

**Step 1: Prepare the Vegetables**

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position for even roasting.
2. Wash and dry the potatoes. Cut them into 1-inch cubes. Uniformly sized pieces ensure even cooking.
3. Trim the green beans by snapping off the ends. If the green beans are particularly long, you can cut them in half.
4. Wipe the mushrooms clean with a damp paper towel. Quarter the mushrooms. If using larger mushrooms, you may need to cut them into smaller pieces.
5. Mince the garlic. Using a garlic press can make this step easier, but you can also finely chop the garlic with a knife.

**Step 2: Toss Everything Together**

1. In a large bowl, combine the potatoes, green beans, and mushrooms.
2. Drizzle with olive oil. Make sure all the vegetables are coated evenly.
3. Add the minced garlic, dried rosemary, dried thyme, dried oregano, and red pepper flakes (if using).
4. Season generously with salt and pepper. Don’t be afraid to season well, as roasting can mellow the flavors.
5. Toss everything together until the vegetables are evenly coated with oil and seasonings. This ensures that each piece gets a good amount of flavor.

**Step 3: Roast the Vegetables**

1. Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
2. Roast for 30-40 minutes, or until the potatoes are tender and golden brown, and the green beans are crisp-tender. Flip the vegetables halfway through for even cooking. Check for doneness by piercing a potato with a fork – it should be easily pierced with minimal resistance.

**Step 4: Finish and Serve**

1. Remove the baking sheet from the oven.
2. If desired, squeeze fresh lemon juice over the roasted vegetables. This adds a bright and tangy flavor.
3. Garnish with chopped fresh parsley.
4. Serve immediately. Enjoy as a side dish or a light vegetarian main course.

## Tips and Variations

* **Add Protein:** For a complete meal, add protein such as chicken sausage, cubed tofu, or chickpeas to the baking sheet along with the vegetables. Adjust the roasting time accordingly.
* **Use Different Vegetables:** Feel free to substitute or add other vegetables, such as bell peppers, onions, Brussels sprouts, or carrots. Root vegetables like carrots and parsnips may require a longer roasting time than other vegetables.
* **Spice It Up:** Experiment with different spices and herbs. Smoked paprika, garlic powder, onion powder, or Italian seasoning are all great additions.
* **Add Cheese:** Sprinkle with grated Parmesan cheese or crumbled feta cheese during the last few minutes of roasting for a cheesy flavor.
* **Make it Vegan:** Ensure that you are using a plant-based oil and omit the cheese. This recipe is naturally vegan-friendly.
* **Roasting Time:** The roasting time may vary depending on your oven and the size of the vegetable pieces. Keep an eye on the vegetables and adjust the time accordingly. It is best to start checking for doneness around 30 minutes.
* **Don’t overcrowd the pan:** Overcrowding the pan will steam the vegetables instead of roasting them. Use two pans if needed.
* **High Heat:** Roasting at a high temperature is key for achieving golden brown and crispy vegetables.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

## Serving Suggestions

* Serve as a side dish with grilled chicken, steak, or fish.
* Serve as a light vegetarian main course.
* Add to a salad for a hearty and flavorful meal.
* Serve with a dollop of yogurt or sour cream.

## Nutritional Information (Approximate)

* Calories: Approximately 250-350 per serving (depending on portion size and added ingredients)
* Fat: 15-20g
* Carbohydrates: 30-40g
* Protein: 5-10g

## Step-by-Step Photo Guide (Optional – Insert Images Here)

While text instructions are clear, including photos showing the process, especially the vegetable preparation and roasting stages, can be extremely helpful for visual learners. Consider adding photos of:

* Chopping the potatoes, green beans, and mushrooms.
* Mixing the vegetables with olive oil and seasonings.
* Spreading the vegetables on the baking sheet.
* The finished roasted vegetables.

## Conclusion

This roasted potatoes, green beans, and mushrooms recipe is a simple, healthy, and delicious way to enjoy fresh vegetables. It’s perfect for busy weeknights and can be easily customized to suit your taste preferences. Give it a try and let us know what you think in the comments below!

## FAQs

**Q: Can I use frozen green beans?**

A: Yes, you can use frozen green beans. Thaw them slightly and pat them dry before roasting to prevent them from becoming soggy.

**Q: Can I use different types of mushrooms?**

A: Absolutely! Feel free to experiment with different mushroom varieties, such as shiitake, oyster, or portobello mushrooms.

**Q: How do I prevent the vegetables from sticking to the baking sheet?**

A: Make sure the vegetables are well-coated with olive oil and use a non-stick baking sheet or line the baking sheet with parchment paper.

**Q: Can I prepare this dish ahead of time?**

A: You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to roast them just before serving for the best flavor and texture.

**Q: How long does it last in the fridge?**

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

**Q: Can I add parmesan cheese?**

A: Yes, parmesan cheese adds a nice salty, savory element. Add it during the last 5-10 minutes of roasting.

**Q: I don’t have rosemary, is there a substitute?**

A: Thyme, oregano, or a general Italian herb blend would all work well as rosemary substitutes. The key is to choose something with an earthy, savory profile.