Roasted Green Beans With Mushrooms, Balsamic & Parmesan
November 21, 2011
Categories: Dinner, Side Dishes, Beans, Vegetables, Beans (String), Mushrooms, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate, Low Glycemic, No Eggs, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch, Kosher Dairy more
"While searching another site for a sewing pattern (of all things! I come across this recipe. It sounded so good to me I just had to copy and share it. I got it from Kalyn's Kitchen. She notes that: This is a perfect side dish for any phase of the South Beach Diet, or any other type of low-glycemic eating plan."
- Serving Size: 1 (123.8 g)
- Calories 65.6
- Total Fat - 4 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.3 mg
- Sodium - 421.7 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 3.4 g
- Sugars - 3.8 g
- Protein - 2 g
- Calcium - 76.3 mg
- Iron - 0.8 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg
Preheat oven to 450F/230C
Wash mushrooms and let drain (or spin dry in salad spinner.) Then cut mushrooms into slices 1/2 inch thick.
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 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.
Tips & Variations
No special items needed.