Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

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Roasted is my favorite way to eat vegetables. It brings out such a great flavor in every veggie I've tried, and couldn't be easier! I've roasted green beans several times with great success but this recipe also threw in the deliciousness of mushrooms, cheese, and balsamic vinegar. What it gives you is a tasty (and relatively healthy!) way to serve America's favorite green vegetable.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
8 oz. mushrooms, sliced in 1/2 inch slices (any variety; be sure they are wiped clean with a paper towel)
1 lb. fresh green beans, trimmed and cut into bite sized pieces
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450 degrees F.

Put beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then shake bag or stir so all the beans and mushrooms are lightly coated with the mixture.

 

Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

 

Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Source: Kalyn's Kitchen