I’ve been obsessed with roasting my vegetables lately. It seems as though they always turn out much tastier than when prepared this way rather than in any other fashion: carrots, asparagus, broccoli, cauliflower… you name it, they’re all (to me, at least!) a thousand times more delicious when roasted.
I had green beans and mushrooms in the fridge. I had initially thought of quickly blanching the green beans and then frying them up with some mushrooms. Instead, in a moment of genius, I thought ‘Why not roast them?’, so I did. I didn’t follow a specific recipe so you’ll have to play it by ear!
I tossed the beans and sliced white mushrooms with a splash of olive oil and balsamic vinegar. I then sprinkled on a pinch or two of salt and some fresh ground black pepper. I laid them out on a baking sheet – don’t overcrowd your pan like I did:
and roasted at 450F for about 20 minutes, gave everything a quick toss around the pan and cooked for another 5-10 minutes.