GARLIC-THYME ROASTED POTATOES WITH MUSHROOMS AND GREEN BEANS
RECIPE TYPE
Vegetarian
SERVES
8
Prep: 10 min
Cook: 40 min
Ingredients
1/4 cup Longo’s Country Churned Salted Butter, melted
2 tbsp sodium-reduced soy sauce
2 tsp chopped fresh Longo’s Organic Thyme (plus extra sprigs for garnish)
2 large cloves garlic, chopped
1/2 tsp each salt and pepper
2lb Longo’s Mini White and/or Red Potatoes, halved
1lb Longo’s Cremini or Brown Mushrooms, halved
1/2lb fresh green beans, chopped into bite-sized pieces
2 tbsp chopped fresh Longo’s Organic Chives (optional)
Directions
Stir melted butter with soy sauce, thyme, garlic, salt and pepper.
Toss potatoes with half the butter mixture and spread, cut-side-down, on a rimmed baking sheet lined with parchment paper. Roast in preheated 400°F oven for 20 minutes on the bottom rack. Remove baking sheet and use tongs to turn potatoes over.
Toss mushrooms and green beans with remaining butter mixture. Scatter over potatoes. Roast for 20 additional minutes or until beans are tender and potatoes and mushrooms are browned.
Transfer vegetables to serving bowl. Sprinkle with chives, if using, and garnish with additional thyme.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 4g | Fibre 3g |
Fat 6g | Sugar 3g |
Carbs 20g | Sodium 330mg |
