New favorite side dish.
When green beans are on sale, I end up buying a huge bag of them. I dearly love green beans. I love them so.
My go-to recipe is simple: olive oil, garlic, salt, and pepper, sautéed until tender-crisp.
Although, I think I’ve found a new love. Balsamic-Dijon Roasted Green Beans & Mushrooms.
Mushrooms in anything will catch my attention, and in this recipe, they really stand out. They hold a ton of balsamic and Dijon flavors, as well as add a delicious meaty texture.
A while back, we made some pretty tasty Balsamic Glazed Vegetables. Wanting to try something a little different, I added some Dijon for a little flavor kick and switched up the vegetables. Green beans, yum. Mushrooms, extra yum.
Keep in mind that although they do cook down a bit, they shouldn’t be overcrowded, when baking. Opt for the bigger dish or maybe a lined baking dish to be sure they cook evenly.
Next time you are trying to impress a dinner guest, make these. They look rustic, gourmet, and appear as though you have been slaving away in the kitchen for hours, when really it only took a handful of minutes to prepare them and throw them in the oven.
Also you will notice that there isn’t a trace of butter to be found in here. That’s right, you won’t even need it. They turn out perfectly coated in flavor, and even appear “buttery” but it’s obviously all an illusion. One, with which I am perfectly OK.
Balsamic-Dijon Roasted Green Beans & Mushrooms
Serves 4, as a side
8 oz mushrooms, cut into ½ inch slices
1 lb green beans, ends trimmed
2 Tbsps shallot (about 1 small), minced
2 cloves garlic, minced
2 Tbsps olive oil
2 1/2 Tbsp balsamic vinegar
2 tsps Dijon mustard
1/8 tsp salt, or to taste
pepper, to taste
Good aged balsamic, small amount for drizzling
In a large mixing bowl, combine all of the ingredients and mix to coat well. Transfer to a 13X9 glass baking dish, using a spatula to scrape the dressing from the mixing bowl.
Bake at 450 for 20-25 minutes, until green beans are still crisp, but tender. Transfer to a serving plate and enjoy while warm.
From the Little Yellow Kitchen,