Roasted Green Beans With Mushrooms

"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."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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