Roasted Mushrooms, Potatoes and Green Beans

Oven roasting at a high temperature concentrates the moisture and flavor in vegetables and requires little or no additional fat. The olive oil in this recipe is used more for its rich taste than out of necessity. The vegetables are sprinkled with Parmigiano-Reggiano cheese during the last few minutes of roasting.
Average Customer Rating:
1 out of 5
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Customer Reviews for Roasted Mushrooms, Potatoes and Green Beans
Review 1 for Roasted Mushrooms, Potatoes and Green Beans
1 out of 5
1 out of 5
RecipeFan
Portsmouth, NH
June 7, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Recipe needs improvement
June 7, 2011
This is not a good recipe. I strictly followed it but the beans were hard and the potatoes were much too soft. It also lacked flavor. I might try it again, but would use much more oil, blanch the green beans before roasting and use a cookie sheet rather than the 9x13 pan. which is too small to spread all those vegetables. Lots of salt and pepper as well as some balsamic vinegar might also be beneficial.
Pros: Adaptable
Cons: Taste