Tuesday, January 18, 2011

Roasted Haricot Vert and Cremini Mushrooms

Roasted Haricot Vert and Cremini Mushrooms

1 pound French green beans (Haricot Vert), trimmed
1 pound Cremini mushrooms, thickly sliced
3 tablespoons olive oil (1.1 ounces)
1 tablespoons balsamic vinegar (0.5 ounce)
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 450 degrees. Position rack to the center of the oven.

In a very large mixing bowl, combine the green beans and mushrooms.
Set aside.

In a separate small bowl, combine the olive oil, balsamic vinegar, thyme, salt and pepper. Mix until emulsified using a fork or a tiny whisk. Pour the olive oil mixture over the green beans and mushrooms and toss until well combined. Transfer to a shallow rimmed baking pan in an even layer. Bake for 20 minutes or until green beans are crisp tender to your liking.

Transfer to a serving dish.

Yields 4 to 6 servings.

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