The munchkin and I are hoping to cook more together and I am trying to get Ria involved in making more “real food” as she gets older. This casserole is a good one to work on with kids who are learning how to use knives. We practiced the “bridge” and “claw” method of cutting the mushrooms and green beans. I helped out a little bit with the onion and potato, but next time, I will let her do more and pretty much make the whole dish by herself.
Kids love feeling “grown up” and using knives, and if you watch them closely and teach them the right techniques, they actually do quite well on their own. We just need to get over our own fears and in my experience, if you trust and empower children, they generally do well (and respect the knife). Plus, if they make it themselves, they will practically eat anything.
Roasted Mushrooms, Potatoes and Green Beans from Williams Sonoma
This is a super easy recipe that a 7-10 year old could make pretty much all by themselves – with some help getting stuff in and out of the oven and with the “tougher” vegetables. This is a delicious and healthy dish that cooks itself in the oven. The original recipe, is a low-fat, rather healthy one, but we upped the amount of olive oil and parmesan cheese. We also threw in some red chilli flakes because I cannot resist doing that
We enjoyed it with deviled chicken drumsticks and a side of brown rice.
- 8 to 10 white mushrooms, about 1/4 lb. total, brushed clean, stem ends trimmed and mushrooms cut in half through the stems
- 2 Yukon Gold potatoes, about 1/2 lb. total, cut into 1-inch pieces
- 1 yellow onion, cut into wedges 1/2 inch thick
- 1 Tbs. extra-virgin olive oil (we used 3-4 tbsp olive oil)
- 1/4 lb. green beans, trimmed and cut into 1-inch lengths
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 Tbs. grated Parmigiano-Reggiano cheese (we used about 1/2 cup)
- 1 Tbs. chopped fresh thyme
- Preheat an oven to 400°F.
- In a shallow, 9-by-13-inch baking dish, combine the mushrooms, potatoes and onion. Drizzle the vegetables with the olive oil, toss to coat evenly and spread in an even layer.
- Roast until the vegetables begin to brown on the edges, about 30 minutes. Remove the dish from the oven, add the green beans and carefully turn and rearrange the vegetables in an even layer. Sprinkle with the salt and pepper.
- Continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes more. Sprinkle with the Parmigiano-Reggiano and thyme. Roast for 5 minutes more to melt the cheese.