Roasted Green Beans With Mushrooms, Balsamic & Parmesan
Recipe: #2911
November 21, 2011
"While searching another site for a sewing pattern (of all things! I come across this recipe. It sounded so good to me I just had to copy and share it. I got it from Kalyn's Kitchen. She notes that: This is a perfect side dish for any phase of the South Beach Diet, or any other type of low-glycemic eating plan."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (123.8 g)
- Calories 65.6
- Total Fat - 4 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.3 mg
- Sodium - 421.7 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 3.4 g
- Sugars - 3.8 g
- Protein - 2 g
- Calcium - 76.3 mg
- Iron - 0.8 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450F/230C
Step 2
Wash mushrooms and let drain (or spin dry in salad spinner.) Then cut mushrooms into slices 1/2 inch thick.
Step 3
While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.
Step 4
Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
Step 5
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.
Step 6
Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
Step 7
Roast 20-30 minutes, starting to check for doneness after 20 minutes.
Step 8
Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
Step 9
Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.
Tips
No special items needed.
5 Reviews
You'll Also Love
