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©Diane Eblin
This is an easy gluten free side dish that I served with the Father’s Day dinner. I’m sharing the meal one post at a time. Not sure if I should show you the appetizer and dessert or hold out until tomorrow. Maybe this afternoon I’ll post the dessert. It was one of my favorites in a long time. But for now we’ll stick to this side dish.
This is a clean it up, drop into a bowl to season and then toss into the pan to cook dish. I really didn’t want to clean up the big skillet but this can certainly be made on top of the stove. The green beans from the farmer’s market were great and I always have some mushrooms around, usually 3 or 4 different varieties. But the pee wee potatoes I found while shopping at Wegman’s with my youngest son the other day. They were the size of a large grape. So cute I just couldn’t pass them up. They were perfect for the dish.
Whenever you head to the grocery store or farmer’s market always look around for something you have not seen before and give it a try. Have fun in the kitchen and your meals will taste great.
Ingredients:
just heading into the oven
1 package of Melissa’s Pee Wee potatoes ( can sub other small potatoes, just cut to the same size as mushrooms)
4 handfuls of fresh green beans, cleaned, stem end off and cut in half
2 shallots chopped
3 handfuls of cremini mushrooms quartered
1-2 TB extra virgin olive oil
1-2 TB organic virgin coconut oil
5 sprigs of fresh thyme, just the leaves
Kosher salt and pepper to taste
Directions:
Preheat oven to 400 degrees Fahrenheit. Into a big bowl toss the washed potatoes, cut green beans, chopped shallots, thyme leaves, quartered mushrooms, salt and pepper. Add in the two oils to coat. You’ll have to melt the coconut oil in order to toss the vegetables to coat. Start off with the 1 TB and move up if needed. It really depends on how many vegetables you have.
Pour into an oven proof dish and bake for 20-30 minutes, until the potatoes are done. You will want to check on the dish every 10 minutes to toss so all sides are getting a nice roasted edge. This dish took less than 5 minutes to prepare and it cooks while you are working on the rest of your meal. You can serve it with any protein you like. If you want to keep it vegetarian top it off with a little cheese or to keep it vegan you can add tofu or beans as an option. There are so many vegan and vegetarian options for protein. I’d love to hear your ideas.
For more dinner ideas check out The Gluten Free Homemaker for What’s for Dinner Wednesday.
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{ 11 comments… read them below or add one }
This looks wonderful. A nice change from the traditional green bean casserole. I will definitely be trying this the next time we’re entertaining friends and/or family. Love to have a dish that’s quick to prepare and easy to keep warm until ready to eat.
Heather- Great idea, why didn’t I think of that. Now I have to invite someone over.
I have never seen potatoes that small! This is a dish we would definitely love. Thanks for the recipe.
Cute potatoes! Just like my PeeWee! That looks delicious.
Jessie at Blog Schmog
We love any veggie roasted in the oven. I’ve tried roasting everything from asparagus to radishes. I bet that the coconut oil makes everything POP!!
Those little potatoes look great! I always try to get the smallest potatoes at the store, but I rarely see any that small. The little ones seem to have more flavor. I’ll have to track down some PeeWee’s. thanks for the recipe!
That looks fabulous. I’m looking forward to reading about the other dishes you made.
Looks great! I love easy side dishes, it allows me to put my energy into the main course.
I forgot to mention, the GF wraps I used for my Caesar wraps do not contain rice flour. They are made from Teff, tapioca starch, and millet. You should try to find some, they’re pretty good.
Brian- That is great news. I’m going to search those wraps out ASAP! Doing a little dance now!
Another beautiful dish, Diane! This is a super healthy side dish that I know I would thoroughly enjoy. Thanks so much for sharing it!
Shirley