Roasted Green Beans and Shitake Mushrooms with Sesame, Ginger, and Chilies

Serves 4   

Nutrition per serving– calories: 116, fat: 5g (saturated: 1g), carbohydrates: 17g, protein: 4g, fiber: 4g, sugar: 8g; sodium: 221mg

• 1 pound green beans, stem ends snapped off

• 4 ounces of shitake mushrooms, stems removed and mushrooms sliced into thirds (if small cut in half). 

• 1 tablespoon vegetable oil 

• Kosher salt

• 1 teaspoon toasted sesame oil

• 2 teaspoons honey

• 1 Fresno chili, seeded, quartered lengthwise, and sliced 

• 3 medium cloves garlic, minced (about 1 tablespoon)

• 1 teaspoon minced fresh ginger

• 2 teaspoons toasted sesame seeds 

• 2 scallions, thinly sliced

Adjust oven rack to middle position; heat oven to 450 degrees. Toss beans and mushrooms on a rimmed baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ¾  teaspoon salt, toss to coat, and distribute in an even layer. Roast 10 minutes.

Meanwhile, combine sesame oil, chilies, honey, garlic, ginger in a small bowl; set aside.

Remove baking sheet from oven. Using tongs, coat beans evenly with garlic/ginger mixture; redistribute in an even layer. Continue roasting until dark golden brown in spots and starting to shrivel, about 18 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to a serving dish, sprinkle with sesame seeds and scallions and serve.