Roasted Green Beans With Mushrooms

READY IN: 45mins
Recipe by MarthaStewartWanabe

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.

Top Review by Heather U.

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!

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.

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