I’m on a bit of a health kick lately, what with the New Years and all.
So tonight, I whipped up these delicious roasted green beans with mushrooms. They’re a great go-to side dish. Super easy, totally healthy, and a little different than your traditional steamed green beans.
Pork chops were on the menu tonight. So while they were sizzling away on the stove top, I just threw these green beans in the oven and forgot about them. Easy squeezy.
A quick and easy balsamic sauce adds a bright tang to these roasted green beans, and the mushrooms provide a meaty deliciousness. How’s that for fancy?
Sorry guys, no step-by-step photos today. But honestly, this recipe is so easy, I have complete confidence that you won’t need them.
Start by prepping your veggies: green beans, mushrooms, shallot and garlic. Then make an easy balsamic vinaigrette (in a mason jar or bowl — whichever you prefer), and drizzle it over everything. Roast and enjoy!
Here’s the quick-and-dirty!
- 1 pound fresh green beans
- 8 ounces white button mushrooms
- 1 shallot
- 2 garlic cloves
- 1 1/2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Sprinkle of white sugar
- Sprinkle of garlic powder
- Salt and pepper
- Preheat oven to 450 degrees F.
- Trim green beans, wash and set aside. Wash and dry mushrooms, cut in half. Mince shallot and garlic cloves.
- In a separate bowl, whisk together remaining ingredients.
- Dump everything into a ziploc bag. Squish around so all veggies are completely coated. (You can let it marinate up to 1 hour if needed.)
- Arrange veggies in single layer on a baking sheet lined with aluminum foil. Roast for 20-25 minutes, until crisp and dark golden brown.