Greetings, food adventurers! Today we travel to Sesemalex Dar, the large capital city of the country of Emul. One of the meals we enjoy here is served with a side dish of roasted green beans. Their vinegars taste a little different from ours since they ferment different fruits for it, but it is close enough that we can replicate it at home. This is a simple recipe and so tasty! Emuli cuisine is typically on the salty side, and this richly flavored vinegar compliments it perfectly. Serve these beans alongside mashed tubers (potatoes), pork cutlets, and gravy.

Special shout-out to Abbnomaly Art who made the beautiful ceramic dish!

Emuli Roasted Green Beans

Green beans roasted with balsamic vinegar make an easy side dish.

No ratings yet

Print Recipe Pin Recipe

Course Side Dish

Makes 4 side-dish servings

Ingredients

  

1x2x3x

• 1 pound fresh green beans trimmed and halved
• 8 ounces button mushrooms cleaned and halved (quarter if large) (optional)
• 3 Tbsp avocado oil or your favorite high-heat oil
• 2 Tbsp balsamic vinegar
• ¾ tsp kosher salt

Instructions

 

• Preheat oven to 440 F.
• In a large bowl, whisk together the oil, vinegar, and salt.
• Add the trimmed beans (and mushrooms, if including them) to the large bowl. Toss to coat evenly. You can use your hands or salad utensils, whatever you like.
• Spread the coated green beans and mushrooms in an even layer on a large baking sheet.
• Bake for 12-14 minutes, or until beans are tender-crisp. Serve immediately.

Notes

Best eaten fresh. Leftovers are good in soups or pasta sauces.

Tried this recipe?Please rate this recipe and tell us about your food adventures!