Sheet Pan Rosemary Potatoes with Balsamic Mushrooms, White Beans and Kale
Sheet Pan Rosemary Potatoes with Balsamic Mushrooms, White Beans and Kale – all you need is 10 ingredients to make this easy sheet pan meal. (vegan, gluten-free + grain-free)
Friends! How was your weekend?
Mine started with a visit to the farmers market (per usual) then on Sunday we attended the most adorable Halloween costume dog parade. It’s called Boo-le-Bark and it’s an annual event here in Athens. We didn’t have to dress Lucy up because she looks like a fox so that made things easy. ;)
Really we were just observing the parade so in that case dressing your dog up is optional. It’s hard to say which one was the cutest my personal favorite was a pomeranian dressed as a sushi roll. We need to think of something clever and enter Lucy next year.
Anyway, let’s talk about this ridiculously long title for a recipe. This was an idea that was inspired by the seasonal produce at our local farmers market. Things were looking slim there for the past couple of weeks but leafy greens finally started popping back up and I couldn’t be happier.
Between that and all of the scrumptious buttery fingerling potatoes, I thought creating a sheet pan dinner would be the perfect solution.
First things first, we get those taters roasting while we marinate our mushrooms in a savory balsamic rosemary sauce…mmm.
Then we massage our greens to get them nice and tender, add the shrooms and some white beans to the roasting pan to cook just until warm, and dinner is served.
I’m telling you, it comes together so easy and clean up is a breeze thanks to the sheet pan prep. I also like to whip up a quick balsamic tahini sauce to drizzle on top because the creamy texture goes so well with the crispy potatoes.
The whole meal is a perfect balance of healthy fats, carbs and protein. It’s sure to leave you satisfied and feeling a champ.
Sheet Pan Balsamic Rosemary Potatoes with Mushrooms, White Beans and Kale
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2 pounds fingerling potatoes
- 2 tablespoons high heat oil, divided
- 16 ounces cremini mushrooms, diced
- 1 tablespoon finely chopped fresh rosemary (about 2 large sprigs)
- 4 tablespoons balsamic vinegar
- 3 tablespoons reduced-sodium tamari (or coconut aminos for soy-free option)
- 1 (15-ounce) can white beans, drained and rinsed
- 1 bunch mustard greens or kale, stems removed and chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini (optional)
Preheat the oven to 450°F then line a baking sheet with parchment paper or a silpat. Arrange fingerling potatoes on top, drizzle with 1 tablespoon high heat oil and sprinkle with salt & pepper. Roast in the preheated oven for 30-45 minutes.
Meanwhile, combine 1 tablespoon high heat oil with balsamic vinegar and tamari in a large bowl. Add 1 tablespoon chopped rosemary then whisk to combine. Add the diced mushrooms to the bowl and stir until evenly coated. Allow to marinate while the potatoes cook.
Once potatoes are done, remove them from the oven and set aside. Scoop the mushrooms out of the bowl (while reserving the liquid) and add them with the beans to the pan with the potatoes. Place back in the oven for about 5-7 minutes, until everything is heated through.
Add the chopped greens to a bowl, drizzle with olive oil and sprinkle with salt. Gently massage for about 10 seconds then divide between 4 bowls for serving.
In the bowl with the reserved liquid, add the tahini with a few tablespoons of water and whisk until smooth. Add more water as needed, or another tablespoon of balsamic, if desired. Add salt to taste.
Arrange cooked potatoes, mushrooms and beans in the bowls with the greens then serve warm with tahini sauce and enjoy!