Monday, August 18, 2014

Roasted Balsamic Green Beans with Parmesan

These are quite tasty and a perfect way to use all those green beans in the garden or those frozen ones from my previous tutorial 

Recipe from Kalyn's Kitchen via Pinterest
8 oz. mushrooms, sliced in 1/2 inch slices (you can use canned)
1 lb. fresh green beans, or frozen 
1 1/2 T olive oil
2 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F. Wash mushrooms and let drain.While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.  Cut mushrooms into slices 1/2 inch thick.

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. Sprinkle with salt & pepper

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. 

 Sprinkle with finely grated Parmesan. Serve hot.

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