Roasting truly is one of the best ways to capture and seal all of the delightfully sweet flavors our favorite veggie friends have to offer. Not to mention, roasted dishes are excellent for dinner parties, set and forget (well, sort of forget!)
Roasting should not be limited to just potatoes and other root vegetables-oh no, check out this great recipe for roasted green beans with mushrooms.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan– Serves 4-6
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. 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.
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.