These crsip-tender roasted green beans & mushrooms get huge flavor from balsamic vinegar and freshly grated parmesan and make a lovely and delicious additon to any meal.
I made these roasted green beans & mushrooms a few weeks ago for my friend Debra’s 50th birthday dinner. I put them in Deb’s oven to stay warm but forgot to take them out and put them on the buffet! I had planned to take a photo of them on the pretty white serving platter, but that didn’t happen. Hope the cookie sheet photo gives you an idea of the finished product:-)
Fresh green beans or haricort verts (thin green beans) are readily available in most stores, especially during the holiday season. Most uncut, fresh haricort verts come in 2 pound packages. I bought some lovely haricort verts from Trader Joe’s; a two pound bag was roughly $4.00.
Savvy suggestion: For these beans and any other roasted vegetables, a super large cookie sheet is a must have kitchen tool. Vegetables will only roast properly if spread in a thin layer allowing air to circulate around all sides. Crowded veggies = soggy veggies:-(
I use this 15 x 20 Wilton non-stick cookie pan. It has sides (so no grease spillovers) and is the largest cookie sheet you can buy. I have two of these and use them routinely for not only roasted vegetables, but big batches of cookies, big batches of these glazed nuts, and more.
This dish is a healthier way to make green beans, as they are cooked until just crisp tender, with a small amount of extra virgin olive oil, balsamic vinegar, and fresh parmesan. The flavor is wonderful; the gulit is minimal!
Make ahead: The beans and mushrooms can (and should) be tossed with the oil, vinegar, and seasonings (minus the parmesan) early in the day. When ready to cook, it only takes 20-30 minutes to roast them. Super easy!
If you want another green bean recipe to try, my family loves these Mississippi green beans. They aren’t quite as healthy, but they are outstanding!!!
These are a super easy and yummy “green veggie” that would make a great addition to your holiday table. If you try these, I’d love to hear how you like them. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!