Roasted String Beans and Mushrooms


Pots and Pans Needed: 1 lipped baking sheet.
This one couldn't get any easier. It almost sounds too easy to be good but it's NOT, I promise. I don't really enjoy vegetables but for some reason when I roast them they lose the bitter taste and take on a whole new role on my dinner plate.  Get creative with the veggies, you can roast just about anything. Bell peppers, cauliflower and carrots are some of my top favorites.



1 lb of fresh string beans (they can not be the type from a can)
1 container of sliced mushrooms (I like baby bellas) (optional)
Good Olive Oil
Salt or Garlic Salt - your choice

How to make this healthy side dish:

Preheat over to 425 degrees F

Snap off any undesirable ends from the string beans and spread out in a single layer (they can overlap a little) on the baking sheet. Then spread out the mushrooms on top of the beans. Drizzle the olive oil over the beans and mushrooms*, then sprinkle with a significant amount of salt and pepper. Using your hands or tongs toss everything together until the beans and mushrooms are lightly coated in oil. 
Place the uncovered baking sheet in the preheated oven for about 25 minutes. Halfway through, using tongs flip everything around a little so the beans and mushrooms get brown on all sides. Remeber, you want the veggies to get nice and brown, that's where all the flavor will come from. Don't be afraid to let them sizzle in the oven.

*Note: when drizzling the olive oil you're not looking for it to puddle up in the bottom of the baking sheet. A few zig zags over the pan will be sufficient. 

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