Roasted Green Beans, Mushrooms and Tomatoes

 

I sincerely apologize for the lag in posts lately.....real life has just gotten in the way of blogging AND cooking new things!  A lot of what I have been cooking up has been just super simple dishes and a favorite recipes that I have already posted about.  

With all the warm weather we had for the past two weeks, I have been super busy tending to all the spring cleanup that needs to get done around here...and let me tell ya, it's a JOB!  Our property backs up to a city park, filled with very large oak trees, and although we do clean up before winter, somehow, come spring, it's as if we never picked up one leaf!  It has been great exercise though, so I am not complaining TOOOO much.  Of course, spending so much time working outdoors means the inside work tends to get backed up...so this week has been all about catching up.  My youngest son also joined Lacrosse for his school recently, and that added activity has definitely thrown a bone into my time management.   To be honest, I will be glad once ALL my kids can drive!!  

With all that being said, I wasn't even sure if I would post this easy side dish.  Sometimes I think things are just so easy that it seems silly to call them a "recipe."  But I love this combo of roasted veggies so much, I decided I would share, just in case you have never thought about putting these three veggies together. 

Green beans and mushrooms are natural partners in the veg world.  The flavors work very well together.  I love the added grape tomatoes.  Roasted they take on a super sweet flavor and if they haven't burst on the baking sheet in the oven, they will burst in your mouth...which is really fun!  

Can vegetables be fun?  lol

 

As I mentioned, this super easy "recipe" starts with fresh green beans, sliced mushrooms and grape tomatoes.  Mix with a little oil, garlic and salt and pepper and roast in a HOT oven until done.  One of the secrets to a good roast is to make sure what you are roasting is as dry as you can get it before adding the oil.  Another great rule to follow is to try not to crowd the pan, allowing for room between items and getting them as single layered as possible.  This will really help you achieve a nice brown on some of the items which really bumps up flavors! 

Roasted Green Beans, Mushrooms and Tomatoes

from the kitchen of MKA

Printable Recipe

Servings - 4    Servings Size - 1/4th of recipe   Points Plus per Serving - 2 Points+ ( arrived from calculating the nutritional information for the vegetables and the oil together) 

Calories - 65.7,   Total Fat - 2.5g,   Carb. - 10g,   Protein - 2.6g,   Fiber - 3.2g

*measurements for the vegetables are approximate.  I really didn't measure them out...just sort of eyeballed the size, just so you know.  The nutrition information is based on the amounts as listed

3 cups of fresh green beans, cleaned and dried

2 cups of fresh sliced button mushrooms, dry

6 oz. grape tomatoes, clean and dry

2 tsp. oil of your choice ( I used rice bran oil, but olive or canola will work well too) 

1 - 2 cloves of garlic, finely minced

salt and pepper, to liking

1.  Preheat oven to 425 degrees F.  Line large baking sheet with nonstick foil or parchment.  Spray a light coating of cooking spray on foil or parchment. 

2.  Mix the vegetables with the oil, garlic and salt and pepper.  Spread on prepared baking sheet in a single layer, avoiding overcrowding.  ( you don't want the vegetables to steam) 

3.  Roast in oven for 20 - 30 minutes, depending on how you like them done.  Serve immediately.  

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Like I said, this is a super easy side dish that compliments just about any kind of meat.  Great with a grilled chicken breast, steak or even pork chop.  My favorite part, to be honest, is the grape tomatoes.  So yummy!  

I'm really hoping to catch up on my life soon!  I have a lot of things I would like to make....only having a hard time to find the time to do it!  

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Tastetastic Thursdays @ A Little Nosh