Roasted Garlic Green Beans and Shiitake Mushrooms

3 | April 14, 2011

This is one of our family favorites. Roasting green beans is my favorite way to eat them. Nothing beats the texture of a roasted green bean and when you add mushrooms to the mix, hold tight! Even Mia loves it and eats the mushrooms by the boatload when they are roasted. This very simple yet super savory recipe can be made quickly with no fuss and is a great complement to chicken, beef, pork, or if you live in this house venison.

Roasted Garlic Green Beans and Shiitake Mushrooms serves 4

  • 1 pound green beans
  • 4 oz (weight) shiitake mushrooms, substitute with cremini if necessary
  • 2 cloves garlic, peeled
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Preheat oven to 400°F.

Wash, dry, trim the ends of the green beans and place in a large bowl.

Using a damp towel, brush any dirt off the mushrooms. With a knife, slice the mushrooms in large bite sized pieces. Place in the same bowl as the green beans.

Finely, chop the garlic cloves and place in the bowl.

Add olive oil, salt and pepper and toss.

Pour on a baking sheet (I line mine with foil for easy clean up) and place in the oven. Roast for 20 minutes or until the green beans are tender.

Serve and devour. Seriously good!


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