Sometimes I just need a light dinner. Nothing that takes more than 20 minutes to prepare and can be made with less than 5 ingredients. I mean, I love to cook, don’t get me wrong, but cooking doing has to be defined by elaborate dishes with dozens of ingredients and hours of prep-work. Heck, it doesn’t even have to be meatloaf with mashed potatoes and tomato gravy – it can be simple, wholesome cooking.
THAT is the kind of cooking I wanted to do the other night.
We had originally planned to grill pork chops with this meal, but I had a minor run-in with a cashew earlier in the day, which caused my throat to swell up and my whole body to just hate me for letting this one tiny nut enter my system. I’m allergic to cashews, pistachios, all tree nuts and pine nuts (that I know of). Most of the time I’m really good about reading ingredients, especially on items like cereals, granolas, trail mixes, and energy bars. But this one threw me for a loop – tiny pieces of cashews were baked with kale chips. I was offered to try a kale chip, not ever possibly thinking that they would have cashews in them. WHO PUTS CASHEWS IN KALE CHIPS??? This company did, and my body reacted just as I expected it to.
While I did recuperate, I was left with a less-than-normal appetite and I knew I needed a simple dish to counteract what my body was trying to do to me.
Fresh green beans, white button mushrooms and large pieces of garlic made their way onto my sheet pan and into my oven before they’d be dressed in an Asian-inspired sauce that I have used several times now. Here’s where you’ll find how I’ve been using it (or variations of it):
Mix up the sauce:
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp Sriracha (or more, if you like)
And roast, baby, roast:
- Preheat the oven to 400.
- Clean and halve the mushrooms, and place on a baking sheet with the green beans and whole cloves of garlic.
- Drizzle a small amount of olive oil on top, sprinkle with salt and mix together with your hands.
- Place in the oven and roast for 8 minutes, then stir and roast for 5 more minutes.
- Drizzle a few spoonfuls of the sauce onto the veggies and stir.
- Place back in the oven for 2 minutes, then remove.
If you want more sauce, go right ahead – I like to drizzle it onto my rice, which is what I paired these lovely vegetables with.