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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Sara

Ingredients

  • 6 small red skinned potatoes any would work, sliced into 1/4 inch rounds
  • 8 oz sliced mushrooms I used cremini
  • 1 red onion peeled and cut into 1 inch pieces
  • 4 garlic cloves peeled and diced
  • 1 Tbsp coconut oil
  • 1 pound fresh green beans stems removed
  • 1 tsp salt
  • 1/2 cup fresh parsley chopped

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a medium stock pot bring water to a boil.
  3. On a lined sheet pan toss the potatoes, mushrooms, onions, and garlic with the coconut oil.
  4. Spread out into an even layer.
  5. Roast in the oven until the potatoes are tender about 20 minutes. Toss halfway threw.
  6. Add the green beans to the boiling water and boil until tender but crisp about 5 minutes.
  7. Once green beans are done drain off the water and rinse with cool water to stop the cooking.
  8. Toss the green beans with the potato and mushroom mixture.
  9. Season with salt to taste.
  10. Top with parsley.

Recipe Notes

*choose organic ingredients when possible.