A perfect example that simpler is better! You only need to remember to buy 2 fresh ingredients at the grocery store; you probably already have the rest at home. A couple of bags, and you’re good to go! The Worcestershire sauce is optional but plays up the mushroom flavor so beautifully, you’ve got to taste it. I loved roasting this dish when it’s cool outside because the kitchen welcomes your dinner guests to a toasty mushroom and garlic aroma that’s irresistible. But, don’t worry when you taste the beans and mushrooms, it’s just delightfully fragrant while roasting!
Garlic Roasted Green Beans and Mushrooms - Perfectly simple!
Prep time
Cook time
Total time
So delicious and simple!
Author: Linda Davis
Recipe type: side dish, vegetable
Cuisine: Californian
Serves:: 4-6 Makes: about 5 cups
Ingredients:
- 12oz pkg Washed ready to eat Green Beans
- 8oz pkg Whole white mushrooms, wash, sliced ¼ inch thick
- 3 T Extra virgin olive oil
- 2 t Garlic, pressed or minced (about 4 cloves)
- 1 t Kosher sea salt
- ½ t Worcestershire sauce (optional)
- ¼ t Freshly ground black pepper
- 1 t Toasted sesame seeds to garnish, if desired.
Directions:
- Pre-heat oven to 400F degrees.
- In a large bowl, place green beans and sliced mushrooms.
- In a small bowl combine olive oil, garlic, salt & pepper, and Worcestershire sauce; stir to mix well.
- Drizzle olive oil mixture over green beans and sliced mushrooms.
- Gently toss to cover well.
- Pour combined ingredients into a large rimmed baking sheet and spread out evenly, with mushrooms flat on baking sheet so they brown nicely on the bottom.
- Bake for 18 minutes, or until mushrooms are browned on bottom, but don’t let your beans get too shriveled.
- Place in a serving bowl, garnish with sesame seeds, if using.
- Serve warm.
