|Roasted Green Beans with Mushrooms|
Still need another veggie to round out your Thanksgiving meal? I got you! Roasted Green Beans with Mushrooms are what you are looking for. You need no skills and no time to make this delicious side dish. If you buy the mushrooms and onions pre-sliced, then you need less than no skills.
You can lean Asian with this by throwing in ¼ cup shredded carrots, tossing in ½ teaspoon of sesame oil with the olive oil and substituting the almonds for a tablespoon of sesame speeds. Replace the soy sauce with balsamic vinegar, add a few cloves of garlic and throw in a couple of sprigs of rosemary (which you will remove before serving) for a little Mediterranean vibe.
But it’s great as is…
Time: Prep: 5 minutes Cooking: 25-30 minutes-green beans in about ½ an hour
Hardware: A cutting board and knife or kitchen shears, measuring spoons and cups, a large mixing bowl, a baking sheet, foil, tongs
- 6 ounces fresh green beans
- 8 ounces sliced mushrooms
- 4 ounces sliced onions
- 1 ½ tablespoons olive oil
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- ¼ cup slivered almonds
- Cooking spray
- Preheat the oven to 425°. Cover the baking sheet in foil and spray with cooking spray.
- Wash the green beans and snip off the ends. If you didn’t’ buy the veggies pre-sliced (why?) then wash and slice.
- Put the green beans, mushrooms and onions into the mixing bowl and toss with olive oil and soy sauce. Sprinkle with salt.
- Spread everything out evenly onto the foil and roast for 10 minutes. Toss and roast for 10 more minutes. Toss in the almonds and toast for 5 minutes or until the almonds are golden brown (watch them after 5 minutes, they burn.) Serve warm.