The best way in my opinion to cook thin, French string beans is by roasting them in a hot oven with a touch of oil. That way, the green beans retain a bit of their crunchy nature but become flavorful and just the right amount of tender. For this side dish I roasted haricots verts along with sliced cremini mushrooms (also known as baby bellas), dried cranberries and thinly sliced black garlic. The fig-like taste of the sliced black garlic pairs very nicely with the earthy taste of the mushrooms and the slight sweetness of the dried cranberries.
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Haricots Verts with Cremini Mushrooms, Black Garlic & Cranberries
Ingredients:
- 8 oz. haricots verts (thin French green beans)
- 1 Tablespoon olive oil
- salt and pepper
- 2 Tablespoons dried cranberries
- 4 oz. sliced cremini mushrooms
- 3 black garlic cloves, thinly sliced
Directions:
- Preheat the oven to 375 degrees. Arrange the green beans and mushrooms in a single layer on a foil or parchment-lined baking sheet. Drizzle with the oil and season with ¼ teaspoon of salt and a grinding of black pepper.
- Top the prepped veggies with the dried cranberries and the sliced, black garlic. Roast in the prehated oven for 18-20 minutes, or until the mushrooms and green beans are tender. Serve warm.
Tagged: black garlic, cranberries, dried cranberries, French green beans, green beans, haricots verts, roasted vegetables, side dish, sliced mushrooms
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