Balsamic Roasted Green Beans

I love roasting vegetables - I've already shared a vegetable mix, brussels sprouts, cauliflower, and green beans. When I saw this recipe, I thought it was a great variation on roasting - adding in balsamic vinegar and then topping with a sprinkling of Parmesan. I could tell by looking at it that it would taste good, but I was unprepared for how the balsamic vinegar brought out the sweetness of the beans. Wow! I can't wait to try this method with other vegetables now!

In a large bowl, combine the green beans, mushrooms, oil



and vinegar and stir well to coat all the vegetables. Turn out onto a large baking sheet



and spread out in a single layer.



Roast at 450 for 20-30 minutes or until beans are tender.



Sprinkle with parmesan and season with salt and pepper.




One year ago: Chicken, Bacon and Avocado Quesadillas
Two years ago: Chicken Noodle Casserole
Three years ago: Hummus

Find more great ideas at My Meatless Mondays, Mop it Up Monday, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Balsamic Roasted Green Beans

1 pound fresh green beans, ends trimmed
4 oz. fresh sliced mushrooms, coarsely chopped
1 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. freshly grated Parmesan

In a large bowl, combine the green beans, mushrooms, oil and vinegar, and stir well to coat all the vegetables. Spread out in a single layer onto a large baking sheet and roast at 450 for 20-30 minutes or until beans are tender. Sprinkle with parmesan and season with salt and pepper. Serves 4.

Recipe Source: Adapted from Kalyn's Kitchen