This dish was an awful lot of prep. It took close to 30 minutes to trim, quarter, slice, chop, etc. It was worth it, though! This is an elegant presentation of vegetables. Quite honestly, I could see this on a Thanksgiving dinner table. Also, it was not extremely strong, which I worried about with 5 cloves of garlic. (I hate having dragon breath!!)
Yield: 6 servings (serving size: about 1 1/3 cups)
Source: Cooking Light Magazine, September 2006
Cremini mushrooms are a surprisingly good source of niacin. Roasting is a great way to cook green beans, giving them crisp browned edges and intensifying their flavor.
6 cups quartered cremini mushrooms (about 1 pound)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
Preheat oven to 450°.
Combine first 4 ingredients on a jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with thyme and pepper. Toss well to coat. Bake at 450° for 30 minutes or until beans are lightly browned. Sprinkle with salt; toss to combine.
CALORIES 107 (32% from fat); FAT 3.8g (sat 0.3g,mono 2.1g,poly 1.2g); IRON 1.9mg; CHOLESTEROL 0.0mg; CALCIUM 75mg; CARBOHYDRATE 16.7g; SODIUM 310mg; PROTEIN 4.8g; FIBER 4.6g