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