Roasted Green Beans with Balsamic and Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 ounces mushrooms sliced about 1/2" think1 lb fresh green beans1-1/2 T olive oil1 T balsamic vinegar2 T grated ParmesanSalt and pepper to taste
Cut mushrooms into slices that are about 1/2 inch thick. It's fairly important that mushrooms are the same thickness so they'll all cook the same.
Put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.
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 plastic bag. 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.
Serving Size: 4-6 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MHARRISON13.
Put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.
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 plastic bag. 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.
Serving Size: 4-6 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MHARRISON13.
Nutritional Info Amount Per Serving
- Calories: 395.0
- Total Fat: 24.1 g
- Cholesterol: 7.9 mg
- Sodium: 222.4 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 16.6 g
- Protein: 15.5 g
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