The past six weeks have been a bit of a challenge in terms of our shopping and cooking routine. The winter farmer’s market has been steadily winding down, to the point where it’s all prepared foods, bread, jams, etc. However, the summer version hasn’t yet started. We’re also in between CSA shares. Everything gets back to normal next week, but it’s been slim pickings!
That’s why this recipe was perfect. It was simple and leveraged what we DID have. And it was easy and tasty to boot.
Roasted Green Beans and Mushrooms with Rosemary and Garlic Oil
Makes 2-4 servings
| Amount | Ingredient | Preparation | Where we bought it (SWM = Somerville Winter Market) |
|---|---|---|---|
| 12 oz | Green beans | Stems trimmed | |
| 10 oz | Crimini mushrooms | Cut into quarters (halves if small) | |
| 1 tsp | Fresh garlic | Minced | |
| 1 tsp | Fresh rosemary | Chopped | |
| 1/4 tsp | Red pepper flakes | Crushed | |
| 1/4 cup | Olive oil | ||
| 1 tsp | Kosher salt |
Directions
- Heat the oven to 475 degrees. Line a large sheet pan with a piece of parchment paper.
- Place the mushrooms in a bowl and add 2 TBsp of olive oil and 0.5 tsp of salt. Toss thoroughly to coat. Spread the mushrooms out on one portion of the pan, cut side down, in single layer. Do the same with the green bean with 1 TBsp of oil and 1/2 tsp of salt.
- Roast for about 25 minutes, or until the beans and mushrooms are a bit shrunken, shriveled, and browned.
- While the vegetables are roasting, put the remaining 1 TBsp of oil in a small skillet and add the garlic, rosemary, and red pepper flakes. Turn the heat onto medium-low. Once the oil begins to bubble, cook for about 1 minute. Set aside.
- When the vegetables are done in the oven, toss them together with the infused oil in a mixing bowl.
Delicious and simple!
