Quick n Easy Oven Roasted Green Beans

There are those days when you just don’t feel like making a big fuss but still want a nice meal or an elegant side dish. I particularly like this combo, green beans with onion, mushrooms and red pepper for that lovely pop of color, and best of all, I pop it in the oven and let it do its thing. I won’t lie, I use my prepared onions (really guys, start doing it so it’s available when you need ’em) Basic Sauteed Onions, A Kitchen Staple or alternatively the Caramelized Onions in a Slow Cooker and then you are halfway home. I literally use my onions all the time, a teaspoon here a tablespoon there and you don’t have to groan and say, oooof! I have to sautee onions for this recipe?

I’ve started chopping the onions for the slow cooker version and it’s so easy and keeps well in both fridge and freezer that I always have them to hand. Okay, ’nuff said.

Preheat the oven to 350 F.

Sautee an onion and add sliced mushrooms to it just till lightly cooked.

Then take a bag of frozen fine whole green beans. I defrost them to speed up the process and it works better. Usually, I leave them to defrost overnight in the fridge or you can leave them on the counter till they are defrosted or microwave them if you wish.

Put some olive oil in a nice casserole dish that is oven to table. Put the green beans on top. Add the mushrooms and onions.

See the huge bowl of caramelized onions? Crockpoted overnight. Love it love it love it.

Take a large red bell pepper and cut into matchsticks.

Put right on top of the green beans, add some kosher/coarse salt, a bit more oil and using your hands (I do it in gloves) or 2 spoons, toss toss toss. Maybe a bit more salt, done.

Pop ’em into the hot oven and bake/roast uncovered for 20-30 minutes, depending how soft you want them. Personally, I HATE them crunchy but that’s me (and DH as well). Test one by piercing with fork or toothpick or just eating one (careful, it’s hot!) and all finished. Not too shabby, hmm? Between you, me and the wall, you can turn it into a meal by sprinkling shredded cheese on it. Yummm.

Quick n Easy Oven Roasted Green Beans

1 bag of frozen fine green beans 600 grams (about 21 ounces), defrosted
1 large onion, peeled and chopped
15-20 mushrooms, cleaned and sliced
1 red bell pepper, cleaned and sliced into matchsticks
olive oil or canola oil (I recommend olive oil here for the flavor)
kosher or coarse salt to taste

Directions:

Preheat the oven to 350 F.

Take a casserole dish that’s oven to table and drizzle olive oil all over the bottom. Place the defrosted green beans on top. Take about 2 tablespoons of olive oil in a pan and sautee the onions and mushrooms till lightly browned. Pour over the green beans in the casserole dish. Place the sliced red pepper on top of the lot. Take a few pinches of kosher salt and sprinkle over the veggies and add a little more olive oil. Using your hands (I use gloves) toss everything together till veggies are coated. Put green beans in the hot oven and bake 20-30 minutes or till done to your liking. Me n DH like them soft but not mushy if you like more “al dente” cook for a shorter time.