Roasted Green Beans and Mushrooms
Roasted green beans and mushrooms coated with balsamic vinegar and topped with grated Parmesan, makes a great low carb side dish for grilled meat or seafood.
Here are more easy vegetable side dish recipes for weeknight dinners and holidays: Mixed Vegetable with Feta Cheese and Marinated Brussels Sprouts.
Yield: Serves 3
- 350 g green beans, washed, trimmed and cut into 2 1/2-inch pieces
- 11 medium mushrooms, washed and cut into 1/4-inch slices
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- grated Parmesan cheese
- salt & black pepper to taste
Preheat oven to 400 degrees F. Lightly spray a large baking sheet with non-stick spray.
Place green beans and mushrooms in a large bowl. Whisk together olive oil, balsamic vinegar, garlic powder, salt and pepper. Pour over the green beans and mushrooms, and gently toss together until they are coated.
Spread in an even layer on the baking sheet.
Roast until beans are tender and mushrooms are cooked through, and all liquid on the pan has evaporated, about 20-22 minutes, flipping them half way through.
Adjust seasonings to taste and sprinkle with grated Parmesan. Serve hot.
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