Roasted mushrooms and new potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New potatoes, cut into 1/2-inch chunks,, about 4 1/2 cups |
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Fresh white mushrooms, halved or quartered |
| 1 | teaspoon | Minced garlic |
| 1 | cup | Sweet red peppers, cut in 1/2-inch chunks |
| ½ | cup | Sliced green onions |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Thyme leaves, crushed |
| ¼ | teaspoon | Ground black pepper |
Directions
Preheat oven to 450. In a large 13x9x2-inch baking pan, toss potatoes with vegetable oil; bake uncovered 10 minutes. Stir in mushrooms, garlic and red pepper; bake uncovered until potatoes are nearly tender, about 15 minutes.
Stir in green onions, salt, thyme and black pepper, bake until vegetables are tender, about 10 minutes. Makes 6 servings. MasterCook formatted by Ethel Snyder
Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #637 by essie49@... (Ethel R Snyder) on Jun 08, 1997