After Tuesdays posting of Butterfinger Banana Pudding (click here if you missed it), and considering the fact that there is Easter candy lurking around every corner of my life (…help me Rhonda…Cadbury Mini Eggs are going to be the death of me, I swear…I really do!), I opted to take a break from sweet sugar and relish in a more sturdy, nutrient packed kind of food today, dear reader. Crazy, wild times, I know.
Let me introduce you to Mushrooms and Green Beans.
They are vegetables, a food variety that has been MIA over the past few weeks here on the blog. So sorry, all. I am happy to be presenting them to you today in a roasted version that may surprise you. Something magical happens when fresh vegetables are roasted. They might not look overly attractive and scrumptious, but that dark golden sear you see on the mushrooms and green beans pictured above translates into “Holy goodness!” and “Those are crazy good!” and “Who would have considered vegetables to be delightful!”.
It’s true, guys. Take my word for it, won’t you!
PS…special bonus recipe post coming up on Saturday.
Sugar is involved. 🙂
Roasted Balsamic Mushrooms and Green Beans
Time: 5 minutes prep + 20 minutes cooking
Yield: 7-10 servings
Recipe from Jamie Cooks It Up!
2 pounds fresh green beans
1 pound fresh mushrooms
2 Tb olive oil
1 Tb balsamic vinegar
salt and pepper (freshly cracked, if you’ve got it)
1. Preheat your oven to 400 degrees.
2. Grab 2 pounds fresh green beans and 1 pound fresh mushrooms. I opted for these pre-cut mushrooms (time saver!).
2. Toss them into a large bowl and drizzle 2 Tb olive oil and 1 Tb balsamic vinegar over the tops. Toss to combine.
3. Line 2 large baking sheets with tin foil and spread the veggies out over them.
I took a pair of sharp kitchen scissors and snipped some of the longer green beans in half. You can leave them longer if you choose, I thought they would be easier to eat in smaller pieces. Resist the urge to salt them at this point. Salt will make the mushrooms release a lot of liquid, making it more difficult for them to get that beautiful golden sear.
4. Pop those babies into the oven and let them roast away. My oven handled both pans just fine, however I did move the bottom pan to the top rack and the top pan to the bottom rack (that was a mouthful, yes?) about 10 minutes into the cooking time. You’ll also want to stir them a couple of times during the cooking process.
Roast for 20 minutes total, or until the mushrooms are golden brown and the green beans are crisp tender.
5. Toss with freshly cracked salt and pepper to your liking and serve immediately.
Here are a few more roasted veggie recipes for you.