This mildly sweet side dish is a great complement to all of your main courses and is dairy-free! A unique and mouthwatering flavor is added by cranberries.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil, or to taste
- 1 cup grated Parmesan cheese
- 2 cloves garlic, chopped, divided
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1 pinch garlic and herb seasoning blend (such as Mrs. Dash®)
- 12 large mushrooms, quartered
- 3 Roma tomatoes, diced
- 1 green bell pepper, cut into large chunks
- 1 slice onion (Optional)
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Grease a 10×15-inch glass baking dish.
- Spread potatoes into the baking dish; drizzle olive oil on top. Sprinkle Parmesan cheese and 1 garlic clove over potatoes.
- Roast in the preheated oven for 25 minutes.
- Melt butter in a large skillet over low heat; season with 1 garlic clove, salt, pepper, and garlic-herb seasoning. Add mushrooms, tomatoes, bell pepper, and onion. Cook and stir until softened, about 5 minutes.
- Remove baking dish from the oven. Flip potatoes and stir in mushroom mixture.
- Return baking dish to the oven; continue roasting until potatoes are slightly browned, about 15 minutes more.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 206 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
One word. Excellent! No changes needed.