Saturday, January 25, 2014

Roasted green beans and mushrooms

Green beans and mushrooms are a classic combination.  I keep it super simple--but crazy good--in this quick and easy recipe.  You can make these by oven-roasting them, as directed, or you can opt to give them a quick sautee instead.


12 oz haricot vert
8 oz baby portabella mushrooms
2 tablespoons seasoning of choice (I like Trader Joe's 21 Seasoning Salute)
2 tablespoons melted refined coconut oil OR a good-quality olive oil


Roast vegetables in a 9x11 pan at 350 for 15 minutes or until the green beans reach desired tenderness.  Stir occasionally to prevent the vegetables from burning.

Reheat leftovers atop buckwheat cooked in homemade broth, with some roasty-toasty cashews on top, for a delicious breakfast!