Balsamic Roasted Green Beans with Mushrooms, Onions and Parmesan



8 oz. mushrooms, sliced in 1/2 inch slices
1 lb. fresh green beans
1 large onion, chopped
1 1/2 T olive or grapeseed oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese


Preheat oven to 450F. Wash mushrooms and let drain on paper towels (or spin dry in salad spinner) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms and onions into slices that are roughly 1/2 inch thick.Place cut beans, onions 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, check after 20 minutes and give more time if needed. 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 warm.

Nutritional Information per serving (serves 4)

  Calories 97.1
  Total Fat 6.0 g
  Saturated Fat 1.2 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 4.0 g
  Cholesterol 2.0 mg
  Sodium 55.3 mg
  Potassium 294.3 mg
  Total Carbohydrate 9.2 g
  Dietary Fiber 4.1 g
  Sugars 0.3 g
  Protein 3.6 g

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Filed under Vegetables and Vegetarian Dishes

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