Roasted Green Beans and Mushrooms

As a recipe developer, there is frequently an impulse to use unusual ingredients or fancy techniques to really wow your readers. Of course, it’s pretty much impossible to truly invent something new. And it can be very tiring always trying to develop elaborate dishes. It’s nice to be reminded that simple is good too, which inadvertently happened the other night. We didn’t have any leftovers. We did have some green beans and mushrooms that needed to be used. I didn’t have the energy for anything complicated. A simple roast in the oven was all they needed.

Roasted Green Beans and Mushrooms

• 1 pound green beans, ends trimmed
• 8 ounces button mushrooms, sliced in half
• 1 medium onion, cut in half lengthwise, then sliced into eighths
• 2 teaspoons grapeseed oil
• 2 tablespoons red wine vinegar
• salt and freshly ground black pepper

1. Preheat the oven to 400ºF. Place the green beans, mushrooms, and onion on a large baking sheet. Drizzle with the oil, then toss to coat. Drizzle with the red wine vinegar, add a couple large pinches of salt, and a few grinds of black pepper. Toss to coat, then spread in an even layer.
2. Place in the oven and roast for 20 minutes. Toss the vegetables, then spread in an even layer. Roast another 20 minutes. Switch the oven to broil (low if possible). Broil around 5 minutes, until any liquid is evaporated and the edges are lightly browned. Serve.

Serves 2-4

This works as a side dish or a main course. We added a simple pilaf to stretch it a bit.

This recipe is being shared in Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.