Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

I absolutely adore roasted veggies.

Seriously, just throw your favorite asortment on a cookie sheet, sprinkle with some olive oil and garlic powder... and oh my goodness, heaven.

I saw this recipe on Pinterest, and I had to give it a whirl.

The hubs isn't too big a fan of green beans, and didn't mind stating it... as he downed the dish.

It's the perfect summer side. Not too heavy, but is still full of flavor.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Original recipe by Kalyn from Kalyn's Kitchen)

source

Ingredients

• 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
• 1 lb. fresh green beans, preferably thin French style 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

Directions

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) 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. 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.

Yields 4-6 servings.