Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is from the September 2006 issue of Cooking Light Magazine. It's a different way to cook green beans. The beans turn out tender with crisp browned edges; and the mushrooms, shallots and thyme are a lovely flavor accent.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Combine first four ingredients on a jelly-roll pan coated with cooking spray.
  3. Drizzle with oil, sprinkle with thyme and pepper and toss well to coat.
  4. Roast for 30 minutes or until beans are lightly browned.
  5. Sprinkle with salt and toss to combine.
Most Helpful

Delicious dish! I stuck with the spirit of it but used only 3 oz mushrooms, about 10 shallots cut in half, and roughly 6 quartered cloves of garlic. Because of something else in the oven, I cooked these for longer [maybe an hour?] at 350F. That worked pretty well but I think doing the higher temp as prescribed would yield even more delightful caramelization. This dish would make a nice holiday side dish-- better tasting and healthier than the usual mushroom soup-based green bean casserole. Thanks!

Heather U. May 04, 2012

Delicious. I used a mix of green, yellow, and purple snap beans. Added a bit extra garlic, less oil, and used dried thyme. I think this would be lovely with the cremini mushrooms left whole too.

yogiclarebear July 15, 2008

I'm so glad you shared this! As soon as I set my bf's plate down in front of him he said "Ooohh" and tried these right away. As he chewed, he nodded emphatically and said "Pretty good!" This had a gorgeous nuttiness to it from roasting, and the flavors went together beautifully. I only had frozen green beans, and they were a 1lb bag. First time cooking with shallots, and I've read in the cooking dictionary that subbing regular onions just isn't the same. I'm glad I bought shallots, although they are costly! They are mild and very flavorful; I ended up using 3/4 cup. I'm not able to afford fresh herbs much, so I used jarred, minced garlic (1 tsp) and unsure of how much dry thyme to use, I used 1/2 Tbsp. I used a bit more pepper than called for and a bit less salt. I ended up using a bit more olive oil than called for too. I covered my pan with aluminum foil, then sprayed with non-stick spray. The time/temp were just about right, although a few bits got a bit over-done but tasted very good overall. Bf wasn't impressed by the well-done bits; he said they tasted like charcoal and he doesn't like charcoal, lol! so watch these carefully, espcially near the end of cook time. Bf gives 4 stars. This was a real treat, fancy, but simple. Made for Aussie/NZ Swap #15. Edited to add, that I also did buy crimini (I assum eit's the same as cremini?) mushrooms and had a 6oz package of pre-sliced, as that's all I could find.

blancpage April 15, 2008