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Roasted Green Beans with Mushrooms, Balsamic & Optional Parmesan

  

Here's a quick and easy side dish that has healthy green beans , olive oil, mushrooms and balsamic vinegar and which is oh-so-tasty  (and even more so with the optional parmesan cheese).

Ingredients

8 oz. mushrooms, sliced in 1/2 inch slices (brown crimini mushrooms work well, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Himalayan or sea salt and fresh ground black pepper to taste
2 tablespoons finely grated parmesan cheese (optional)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

 

Instructions

1. Preheat oven to 450F. Wash mushrooms and let drain (or spin dry in salad spinner).

2. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

3. Put cut beans 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.

4. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with Himalayan salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Serves 6 - 8

Original recipe and image source: www.facebook.com/pages/Chef-G-and-Racheles-Healthy-Eating

To return to our list of Healthy Recipes, click HERE.

  

    

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