Green Beans with Roasted Mushrooms & Hazelnuts

1/2 lb mushrooms, thinly sliced*
1 tbsp sesame oil
2 tbsp tamari**
1 lb green beans, ends trimmed
1/2 cup hazelnuts
Salt and pepper, to taste

1. Preheat oven to 350°.
2. Prepare a large sheet pan with parchment paper.  Pile the mushrooms into the middle of the pan and drizzle with the sesame oil and tamari (you can also do this in a bowl).  Toss to combine and spread out in one  thin layer.  Place the mushrooms in the oven and roast for 25 minutes or until they have shrunk down to half their size. 
3. While the mushrooms are cooking, bring a large pot of water to a rolling boil.  Toss the green beans in and cook until they are bright green, about 2 minutes.  Strain beans and rinse with cold water.  Shake off excess water.
4. When the mushrooms are ready, remove them from the oven and top with the green beans.  Toss to combine and place in the oven for another 5 minutes.
5.  Heat a small saute pan on medium heat and add hazelnuts.  Shaking the pan frequently so they do not burn.  Once they are browned and smelling fragrant, place on a cutting board.  Let cool for a couple minutes and then give them a rough chop.
6. Salt and pepper the green beans to taste.
7. Place the green beans and mushrooms on a platter and spread the hazelnuts over the top.
Notes: *I used crimini but shitake or button mushrooms would work too.  **For a soy-free version sub tamari for coconut aminos.

Serves 4  |  crystalvaughn.com