A delightful twist on roasted vegetables, combining a medley of flavors and textures for a perfect side dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Prepare a casserole dish by lightly greasing it with olive oil.
Use a brush or paper towel to spread the oil evenly.
Clean the mushrooms and trim their stems, then cut them in half.
Halving the mushrooms ensures they cook evenly.
Cut the potatoes into 1-inch cubes.
Uniform sizes help the potatoes roast evenly.
Slice the onion into wedges about 1/2 inch thick.
Wedges hold their shape better during roasting.
Peel the garlic cloves.
Crushing the cloves slightly makes peeling easier.
Trim the ends of the green beans and cut them into 1-inch pieces.
Fresh green beans snap easily when trimmed.
Combine the mushrooms, potatoes, onion, and garlic in the casserole dish.
Mixing the vegetables ensures even seasoning.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Coating the vegetables prevents them from drying out.
Roast the vegetables in the oven for 30 minutes, stirring halfway through.
Stirring ensures even browning.
Add the green beans to the dish, season with salt and pepper, and mix gently.
Adding green beans later prevents overcooking.
Continue roasting for another 15 minutes until all vegetables are tender.
Test doneness with a fork; vegetables should be soft.
Sprinkle the grated cheese and thyme over the vegetables.
Adding cheese at the end prevents burning.
Roast for an additional 5 minutes to melt the cheese.
Watch closely to avoid over-browning.
Serve the roasted vegetables warm and enjoy!
Garnish with extra thyme for a fresh touch.
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