Baked Mushrooms and Potatoes with Spinach

Ingredients

• 1 pound new potatoes, halved
• 2 tablespoons olive oil
• 1/2 pound portobello mushrooms
• 6 cloves unpeeled garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon olive oil
• Kosher salt and ground black pepper to taste
• 1/4 pound cherry tomatoes
• 2 tablespoons toasted pine nuts
• 1/4 pound spinach, thinly sliced

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.

Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.

Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.

Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.