Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil
Servings: 3 to 4
10 oz. cremini (baby bella) mushrooms, quartered
1/4 c. plus 1 tsp. olive oil
salt and pepper
12 oz. fresh green beans, trimmed
1 tsp. minced garlic
1 tsp. fresh rosemary, minced
1/8 tsp. red pepper flakes
Preheat oven to 475 degrees. Spread the mushrooms and green beans in a single layer on a parchment-lined baking sheet, and drizzle with 3 Tbsp. oil and some salt (mushrooms on half, and green beans on half). Roast until the green beans are shrunken and wrinkled, browned in spots, and the mushrooms are tender and beginning to brown, about 25 minutes.
Meanwhile, put the remaining 1 Tbsp. plus 1 tsp. olive oil in a small nonstick skillet along with the garlic, rosemary, and pepper flakes. Bring to a simmer over medium-low heat. Once the oil starts bubbling, cook for 1 minute. Remove from heat and let sit while the veggies finish roasting.
Toss the veggies with the oil mixture, then serve.
Notes: We haven't tried this yet.