This dish is a great side for roast meats and makes an alternative to cauliflower or broccoli. If you a meal prepping then it works just as well cold the next day.
- 8 oz. mushrooms, sliced in 1/2 inch slices
- 1 lb. fresh green 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. Lightly spray a large baking sheet with non-stick spray.
- Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) Cut mushrooms into slices 1/2 inch thick when they are dry.
- While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.
- 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 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 as a side dish.