I know I know – I am on such a roasted veggie kick. Its a such nice alternative to steamed or boiled veggies.
I was looking around some blogs yesterday and came across this recipe at Kayln’s Kitchen. It looked yummy, I knew I had some frozen beans in the freezer, so I thought I’d go for it.
When I was little, my Mom used to pan fry green beans every once in a while, and I loved them. This took me back there, although in a much more grown up way.
It was a lovely flavor, and I will be making these again. They went well with dinner, and I see them being very versitible, going with just about anything.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
from Kalyn’s Kitchen
- 8 oz. mushrooms, sliced in 1/2 inch slices
- 1 lb. fresh (or frozen, but thawed) green beans
- 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 450F/230C.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
Whisk together olive oil and balsamic vinegar and pour over, then squeeze 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.
