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!
2cupsgreen beansends trimmed off, and cut into 1-2” pieces
½cupsliced red onion
2mushroomssliced
2teaspoonsoil
pinchof salt
freshly grated pepper
Instructions
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).
Notes
The recipe is easily doubled as needed, just be careful not to crowd the pan too much or the veggies will steam, and won't get as browned.For canned green beans: use 2 14.5-ounce cans of green beans, drained, and follow the directions as listed.