Snap Beans with Caramelized Shallots and Roasted Mushrooms
Green beans and roasted mushrooms are tossed with caramelized shallots and toasted hazelnuts for a savory, nutty side dish.
Ingredients
- 1 lb cremini mushrooms brushed clean and quartered
- 2 tbsp extra-virgin olive oil
- salt
- freshly ground pepper
- 1 tbsp minced garlic minced
- 2 1/2 lbs snap beans (green beans) trimmed
- 1 cup caramelized shallots
- 1/4 cup chopped toasted hazelnuts chopped toasted
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75.6 mg
- Iron: 2.25 mg
- Magnesium: 39.6 mg
- Phosphorus: 147 mg
- Potassium: 583 mg
- Zinc: 1.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra-virgin olive oil
- salt
- freshly ground pepper
- 1 cup caramelized shallots
Prepare
- 1 lb cremini mushrooms, brushed clean and quartered
- Mince 1 tbsp minced garlic
- Trim 2 1/2 lbs snap beans (green beans)
- 1/4 cup chopped toasted hazelnuts, chopped toasted
Let's Cook
-
Step 1.
Preheat the oven to 400°F. In a large bowl, combine the quartered cremini mushrooms, olive oil, salt, and pepper; stir to coat evenly. Transfer the mushrooms to a baking sheet in a single layer.
-
Step 2.
Roast the mushrooms, stirring occasionally, until well browned, slightly shriveled, and crisp around the edges, about 20 minutes. Stir in the minced garlic and roast for 1 minute more. Return the mushroom mixture to the bowl and set aside.
-
Step 3.
While the mushrooms roast, bring a large pot of salted water to a boil over high heat. Add the trimmed snap beans and cook until crisp-tender, about 6 minutes. Drain the beans in a colander.
-
Step 4.
Transfer the drained snap beans to the bowl with the mushrooms. Add the caramelized shallots and stir to combine. Season with salt and pepper to taste.
-
Step 5.
Transfer the vegetable mixture to a large platter and sprinkle with the chopped toasted hazelnuts. Serve immediately.