Roasted Green Beans and Mushrooms
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 to 35 minutes
Servings: 6 to 8
Ingredients
- 2 pounds fresh green beans, trimmed
- 1 large red onion, halved and sliced
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 4 slices center-cut bacon, chopped
- ¼ cup Canola oil
- 2¼ teaspoons Kosher salt
- ¾ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon apple cider vinegar
- 1 cup crumbled pork rinds
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
On prepared pan, toss together beans, onion, mushrooms, bacon, oil, salt, and pepper until well combined; spread in a single layer.
Bake until vegetables are browned and tender, 30 to 35 minutes, stirring halfway through baking. Stir in thyme and vinegar; top with pork rinds. Serve immediately.