I love to snack on veggies, and this easy vegan combination of Easy Roasted Green Beans with Mushrooms and Onions is one of my favorites!
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Simple side dish
The simple technique of roasting makes veggies deep in flavor and super yummy. Serve them as a side dish, in a salad, tossed with pasta, or as a snack!
In fact, it kind of reminds me of that green bean casserole that everyone loves so much at the holidays. This is just a vegan, gluten-free, and really easy deconstructed version of that. Simplified. Classic. And, super easy to make!
Just chop a few veggies, or buy them pre-chopped from the produce section of your grocery store. And, you know, a little more or a little less of any of these veggies isn’t going to make a huge difference. Just be careful not to crowd the pan too much or the veggies will steam, and won’t get as browned.
For me, this is one serving, and like I said, I eat it as a snack while I’m cooking other things. It actually helps keep me from snacking on less healthy things while I cook.
If you make this as a side dish, I think it would serve two people. Also, this would be great tossed with some pasta and maybe a simple mac and cheese sauce or an easy white sauce.
Do you love veggies as much as I do?
Looking for more great side dishes? Here are some ones you’ll LOVE!
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Roasted Green Beans with Mushrooms & Onions Recipe
Easy Roasted Green Beans with Mushrooms and Onions
- 2 cups green beans ends trimmed off, and cut into 1-2” pieces
- ½ cup sliced red onion
- 2 mushrooms sliced
- 2 teaspoons oil
- pinch of salt
- freshly grated pepper
- Preheat oven to 400 ° F.
- Place the prepared veggies in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 20-25 minutes, or until a little browned outside and just tender inside.
- Finish with a little extra salt and pepper, if desired (I like my green beans a little salty).