Since Holiday meals always seem to be soon approaching, I thought I’d share a yummy side dish to go along with that entree, these roasted green beans with mushrooms. I made this recipe last year around the same time, so it seems like it’s the right time of year for these types of side dishes. This recipe is fabulous. I would even eat these veggies as a snack. The string beans are somewhat nutty in flavor, and there’s nothing I love more than roasted mushrooms, they are crazy good. What else is there to say about a dish like this? It’s devilishly simple and completely delicious. I just can’t get enough of the stuff. A super simple recipe with a drizzle of balsamic, a glug of nice olive oil, and some super fresh veggies – there you have it!
Ingredients
Beans – Fresh Green beans! Feel free to trim the ends and clean them up a bit, but keep the beans whole. Mushrooms – I sliced up fresh whole cremini mushrooms, feel free to use white or button if you so prefer. Olive oil – We want a nice neutral tasting oil to roast our veggies in. Balsamic – This vinegar will create tons of depth, a bit of sweetness, and some great color in our dish. Seasoning – Just plain old salt and pepper!
How To Make Roasted Green Beans and Mushrooms
Not A Fan Of Green Beans?
This recipe is very versatile and can be used on different types of vegetables. Try it on carrots, broccolini, asparagus, peas, or whatever your favorite veggies just so happen to be, keep in mind they’ll need to pair well with our mushrooms.
How To Serve
This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.
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Storing Leftovers
This dish will store well in an airtight container in the fridge for 3 – 4 days. These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.
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