snacks by Shira vol. 31: roasted fall vegetables
1 leek (white and light green parts, sliced)
2 portobello mushrooms (stems and gills removed, 1/2 inch slices)
2 cups green beans
1 shallot, thinly sliced
2 cloves of garlic, finely chopped
pinch of rosemary
pinch of thyme
pinch of sea salt
- Preheat oven to 400.
- Place mushrooms and leeks on a parchment lined baking sheet with olive oil. Season with rosemary, thyme and sea salt. Roast for 15 minutes.
- While roasting, heat up oil in a sauté pan. Sauté shallots until translucent, then add garlic and green beans and cook until desired texture (I prefer to keep mine on al dente side). Season with salt as needed.
- Combine green beans with roasted mixture.
makes 4 servings
styling: Jenni Kayne
photo: Nicki Sebastian