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Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.

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  • Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.

  • Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

Nutrition Facts

287 calories; protein 6.1g; carbohydrates 42.4g; fat 11.8g; sodium 437.5mg. Full Nutrition
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Reviews

Rating: 5 stars
04/11/2021
Delicious! The onion soup mix was the perfect seasoning! I cut the carrots in larger chunks so they could cook along side the potatoes without getting mushy. We also don’t like crunchy green beans, so, I steamed the green beans so they were half way cooked and then tossed them in the oven last 10 minutes. Read More