Community Corner
Roasted Green Beans and Mushrooms with Glascock's Produce Green Beans
In this week's edition of Cooking Locally, we prepare a delicious side dish that couldn't be easier to make.
It's officially Fall (even though the rain and humidity make it feel decidedly more Spring-like outside). Despite the weather, I'm in full-on decorative gourd season mode, so my thoughts are turning to holidays, family and dinners.
When I went to the Farmer's Market this past weekend, I saw a vendor that hasn't been there over the summer: Glascock's Produce. They were selling apple cider, jams, and a very tempting peach daquiri mix. They also had a selection of pumpkins, apples, winter squash, garlic and green beans.
I picked up a pound of green beans and found a recipe for a delicious, filling side dish that couldn't be easier to make and it would look great at any holiday dinner.
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My favorite part about this is that all you basically do is throw everything in a ziploc bag and toss it in the oven. This makes it perfect for a quick weeknight dinner or as an easy side dish when you have a million other things happening in the kitchen.
Roasted Green Beans and Mushrooms with Glascock's Produce Green Beans
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- 1 8 oz package of baby bella mushrooms
- 1 lb. Glascock's Produce green beans
- 3 cloves garlic, sliced
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T parmesan cheese
Heat oven to 450. Trim the ends of the beans and place in a gallon-sized plastic storage bag. Add the mushrooms, garlic, oil, balsamic vinegar, salt and pepper. Shake until mushrooms and green beans are completely covered.
Place mixture on a cookie sheet and spread out as much as possible. Bake 20-30 minutes, or until mushrooms are soft and green beans are crispy. Transfer to a serving dish and top with parmesan cheese.