Green beans remind me of summers in Michigan and being a kid, picking them from my (maternal) grandparents’ garden. Somehow, I’d always seem to eat more than I actually brought into the house. So fresh and crisp right off the vine. I like them raw, but in the winter, roasting them seems more appropriate. I had some portobellos mushrooms on hand, so I added them to the mix. This recipe comes together very easily and is a nice side dish. The lemon zest adds a nice kick too.
- 1lb green beans, washed, trimmed
- 1 pkg of portobellos, sliced
- 1 clove of garlic, minced
- 1 shallot, minced
- 2 TB of Olive Oil
- Juice and zest from one lemon
- a few dashes of crushed red pepper
- 2 tsp minced rosemary and oregano
Preheat oven to 400 degrees. Wash and trim the beans, add sliced mushrooms and the remainder of ingredients in a bowl. Make sure the vegetables are well-coated with oil. Now, you can place them on a baking sheet, or in a baking dish. (I don’t have a baking sheet with a lip, so I used my regular ones and the oils dripped down to the bottom or my oven, which made for a nice burnt smell. Mmm.) Roast for 20-25 min, or until browned.