March 25, 2014

Roasted Green Beans with Mushrooms & Red Onion

Late last week I made a huge veggie haul at the grocery store. Vegetables are very low in calories, but also very filling, so it makes sense that they would make up a huge part of my diet. And, contrary to popular belief, they don't have to be boring!

Tonight I paired fresh green beans with mushrooms and red onion. I roasted them in the oven with a dressing of balsamic vinegar, and, let me tell you, the flavor combination did not disappoint! This recipe was extremely simple, and could easily serve 4 if you're serving it as a smaller side dish. But if you're like me and tend to go heavy on the veggies to save some calories, you will probably only get 2 servings out of this recipe. I ate half the pan tonight and plan on finishing it up tomorrow!
Roasted Green Beans with Mushrooms & Red Onion 

Roasted Green Beans with Mushrooms & Red Onion
Servings: 2 • Weight Watcher Points+: 1 point plus
Calories: 126 • Fat: 5g • Carb: 17g • Fiber: 7g • Protein: 7g • Sugar: 5g


  • 12 ounces fresh green beans
  • 8 ounces mushrooms, sliced
  • 1/4 red onion
  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt, to taste
  • lemon pepper, to taste
  • non-stick cooking spray


Preheat oven to 400 degrees.

Lightly spray a baking sheet with non-stick spray.

In a large mixing bowl combine green beans, mushrooms, red onion, olive oil, balsamic vinegar, salt, and lemon pepper. Mix everything together, making sure to coat vegetables well.

Spread vegetable mixture evenly on baking sheet, keeping everything in a single layer if possible.

Bake for 20 minutes. Remove from oven and toss veggies around a bit in the pan. Taste test to see if they're to your liking. If you like them a little more "done," return vegetables to the oven for an additional 10 minutes or until desired crispness (I found 30 minutes to be perfect for my taste).



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