Sunday, January 19, 2014

Roasted and Glazed Green Beans and Mushrooms

Green beans have never been a favorite vegetable but then at some point in my adult life I realized they didn't just come out of a can. Haha! Sounds crazy, but true. Growing up, the only green beans served were a brownish green and slippery slimy. 

The fresh ones pack more texture and flavor that it's just so hard to resist. Let's just say green beans and I are on better terms, especially with a recipe like this that really allows the robustness of the mushrooms and the zip of the vinegar to balance the palate. 

Nothing fancy here other than a stellar and simple enough combo for an any day of the week side dish. 

Roasted and Glazed Green Beans and Mushrooms
Serves 4 

~1 pound fresh green beans, ends trimmed and cut in half
8 oz mushrooms, sliced (either white or portabello)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste.

1. Preheat oven to 375 degrees Farenheit.
2. Place trimmed green beans and sliced mushrooms on baking sheet, perhaps lined with parchment paper for easier clean up.
3. Pour olive oil/vinegar over vegetables and gently massage into them. Sprinkle with salt and pepper as desired.
4. Roast for about 20 minutes, turning half way through. Enjoy!

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