Roasted Mushrooms, Potatoes and Green Beans

For our wedding, Jason and I received the most wonderful cookbook. Everything I've made out of it has been amazing, and I recommend you all go and buy it. It's called Essentials of Healthful Cooking and can be found at Williams-Sonoma. This is one of the many recipes Jason and I have loved, and it's super easy.

8-10 white mushrooms
2 Yukon gold potatoes(my favorite potato)
1 yellow onion
1/4 lb green beans
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons Parmigiano-Reggiano cheese
1 tablespoon chopped fresh thyme

Preheat oven to 400. Trim the ends of the stems from the mushrooms and discard. Cut the mushrooms in half through the stems. Cut the potatoes into 1-inch pieces. Cut the onion into wedges 1/2 inch thick. Trim the green beans and cut into 1-inch lengths. Set the green beans aside.

In a shallow 9x13 baking dish, combine the mushrooms, potatoes and onion. Drizzle the vegetables with olive oil, toss to coat evenly, and spread in an even layer in the dish.

Roast until the vegetables begin to brown on the edges, about 30 min. Remove the dish from the oven, add the green beans and carefully turn and rearrange the vegetables in an even layer. Sprinkle with 1/4 teaspoon salt and pepper to taste. Continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer. Sprinkle with the Parmigiano-Reggiano and thyme. Roast for 5 minutes longer to melt the cheese. Serve the vegetables directly from the baking dish or transfer to a serving bowl.

Calories: 90 Protein: 4 grams Carbohydrates: 10 grams Total Fat: 4.5 grams Saturated Fat: 1 gram Cholesterol: 5 mg Dietary Fiber: 3 grams Sodium: 150 mg