Side dish arsenal? Yes! It’s my collection of fast, effortless side dishes–things that can be thrown together quickly so when my main dish requires a little more work, I can make a side that’s pretty much hands-off. They’re also a little bit lower in calories, so they pair perfectly with heavier entrees. I’ve shared a lot of these recipes here already–Barbecue Zucchini Fries, Roasted Broccoli, and Roasted Cauliflower & Kalamata Olives are a few of my favorites. I make sides like this all the time–I used to rely on frozen veggies in such cases, but I’ve been working on building a collection of go-to recipes that take only a few more minutes than those frozen vegetables, but taste a million gazillion (actual number!) times better.
This recipe really couldn’t be much easier–the most time-consuming part is trimming the green beans. (And trust me, if you’ve never had roasted green beans before, the 5 minutes of trimming and cutting is well-worth the effort.) Once you’ve cut the beans and mushrooms, you throw them onto a baking sheet with the walnuts, spray them with cooking spray, and 15 minutes later, you have a fresh, delicious (not to mention healthy!) side dish that your whole family will love.
- 8 oz green beans trimmed and cut into 1-2 inch pieces
- 8 oz cremini or button mushrooms trimmed and quartered
- 1/4 cup chopped walnuts
- olive oil cooking spray or mister
- salt and pepper to taste
- 2 tsp truffle oil you can omit this if you don't have it on hand
- Preheat oven to 400°F.
- Toss green beans, mushrooms, and walnuts together on a rimmed baking sheet. Spray with olive oil, then season with salt and pepper.
- Roast in oven for 15 minutes, stirring halfway through.
- Remove from oven and stir in truffle oil, if using.