Thursday, December 12, 2013
Balsamic Roasted Green Beans and Mushrooms
1 lb. fresh green beans
8 oz. mushrooms, sliced in 1/2 inch slices
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and fresh ground black pepper to taste
2 tablespoons finely grated Parmesan cheese
Preheat oven to 450F.
Wash mushrooms. Cut mushrooms into slices 1/2 inch thick. Wash green beans. Trim green bean ends.
Place both into a zliplock bag or a 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 in a single layer on a large cookie sheet. Roast 20-30 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.