recipe | roasted green beans with mushrooms, balsamic and parmesan

Lately, I've been getting most of my recipes through Pinterest. I pinned so many, that I told myself I'd at least try one recipe each week. There are so many creative people out there! Here's one I tried this past weekend. It was very easy to make, and delicious too!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Yield: 4-6 servings

Recipe by Kalyn from Kalyn's Kitchen

8 oz. mushrooms, sliced in 1/2 inch slices

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

Preheat oven to 450F/230C. Wash mushrooms and let drain (Kalyn recommends using a salad spinner - great idea!). Trim ends of beans and cut in half, bite-sized pieces. Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl (Ziploc bag is way more fun). 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, and 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 to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.