Wednesday, September 25, 2013

Balsamic Green Beans

This is a simple, tasty side dish.
Try to use French style green beans for best results, but any fresh green bean should work.
Balsamic Green Beans (recipe source
8 oz. fresh mushrooms, sliced
1 lb fresh green beans
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
2 Tbsp grated parmesan cheese (I grated my own)
Preheat oven to 450F.
Wash mushrooms and let drain (or spin dry in salad spinner). Trim ends off 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.