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.
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
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.