KID NOTE: The only thing left on the plate was the mushrooms ….Well, until I ate them.
VEGETARIAN TIP: In an ovenproof skillet, sauté onions and garlic. Add remaining ingredients, carrots, potatoes, and bell peppers, transfer to a 450 oven, and roast for 25-30 minutes.
GLUTEN MODIFICATIONS: Use gluten free all-purpose flour and gluten free Worcestershire sauce.
Very tasty meal!
This has become our meal to serve new guests. I, however, finish the green beans by stove-top saute in butter and olive oil or placed on a sheet pan in a very hot oven
I love that!! It’s one of my all-time favorite NMTG recipes. I actually got inspiration from a really great restaurant we visited on a family vacation in Montana a few years ago.
We have made this meal a couple of times now, and it is one of our favorites. We substitute the rice for mashed potatoes which goes great.