Prep 10 mins
Cook 40 mins
This is an easy, delicious way to serve green beans. This dish can be served any night of the week or is elegant enough for a dinner party. Ginger and soy sauce gives this dish a bit of Asian flair and a little something that makes people wonder, "What was that?"
- 2 cups green beans, trimmed and sliced into 1/2-inch pieces
- 1 shallot, sliced thin
- 1 garlic clove, minced
- 1 cup baby portabella mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1⁄2 teaspoon fresh ginger, freshly grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- Preheat oven to 375°F.
- Place all ingredients in a large roasting pan, toss to coat evenly and spread out onto pan in one layer.
- Roast for 10-12 minutes, gently turn and toss with plastic spatula, spread out evenly once again and roast for another 10-12 minutes.
This was just OK for us. I used baby 'bella button mushrooms and instead of shallots, I added chopped scallion at the end of cooking. My issue was that the soy sauce seemed to burn to the vegetables and didn't taste the best. I like the concept and I think it would taste wondeful if the soy sauce was stirred in towards the end of the cooking.