Balsamic Roasted Green Beans and Mushrooms

It was just a simple roasted dinner. Roasted pork chops, smashed potatoes and roasted green beans and mushrooms with balsamic vinegar. YUM! Sometimes, simple is best. I saw this recipe and thought it sounded so delicious. I just had to try it. And so I did. It was very tasty and one I will definitely be doing again in the future.

This simple yet tasty recipe only requires a few basic, everyday ingredients, and voila, a taste sensation is created. I ran out of Parmigiano cheese, so I did not add it this time around. I also made a smaller amount because I didn’t have as many green beans as needed. That’s what happens when you think you have enough of something and you don’t go to the store. 🙂 Oh well. “These things, they do happen”, Carlotta, from the Phantom of the Opera. But since it was just the two of us eating, it was actually just the right amount, so as always, it all worked out just fine.

Balsamic Roasted Green beans and Mushrooms

1 lb green beans, trimmed

1- 1 1/2 cups sliced mushrooms

2 TBSP olive oil

1- 1 1/2 TBSP balsamic vinegar

salt & pepper to taste

shredded Parmigiano cheese for topping, optional

Preheat the oven to 450* F or 230* C

In a pan of boiling water, par cook the green beans first for about 5 minutes, then drain.

Place the sliced mushrooms and the green beans in a plastic bag and add the olive oil and balsamic vinegar. Gently mix everything together to coat the vegetables.

Once the vegetables are thoroughly coated, place them in a baking dish. I also added a bit of cooking spray to the pan. Season the vegetables with salt and pepper to taste and roast for about 25-30 minutes, or until the green beans are tender and the liquid has evaporated.

If topping with Parmigiano cheese, add it once the vegetables have been removed from the oven and enjoy on the side with your favorite main dish. This recipe is just the way I like it – simple, basic ingredients, and delicious!

Stay safe and stay well everyone. ‘Til next time.