Posted by: 4whateveritsworth | December 28, 2011

Roasted String Beans (Haricots Verts) and Mushrooms

We spend Christmas Eve with friends, an annual tradition. The past few years I’ve been making this vegetable recipe, which is always a huge hit. Trust me, this recipe will appeal to even your fussiest eaters.  You know the ones; they avoid anything green whatsoever.  It couldn’t be any simpler to make. And, it’s flexible. So, when your oven is filled with casseroles  requiring varying temperatures, this can continue to cook, no matter the heat.  It’s especially delicious when carmelized, so if at all possible, increase the temperature during the final minutes of cooking, until the ends of the string beans are a deep golden brown.
Roasted String Beans (Haricots Verts) and Mushrooms
* String beans (I prefer using Haricots Verts, French green beans which are longer and thinner than regular string beans. However, any string beans are fine. Just a note, I buy a 2 pound bag at Costco or Trader Joe’s, which feeds about 10 people. Fresh are best, though frozen, while less crisp,  can work in a pinch. )

*Mushrooms (I use 16 ounces per 2 pound bag of string beans)

* olive oil

*salt and pepper to taste

Note: You can reduce or add to the quantity based upon your needs.
Wash the string beans and mushrooms and place in a large casserole dish, large enough to allow you to toss the beans periodically while baking.  Drizzle lightly with olive oil until coated. Add salt and pepper.  Toss until well coated.
Bake at 400 degrees until roasted (and carmelized). The time will vary, depending upon what else is in your oven and how carmelized you like your string beans. Allow 30 minutes to an hour.
You can easily add other ingredients, such as chopped potatoes, garlic or whatever you prefer.
Until my next post, 4 whatever it’s worth…..

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