Prep Time: 5 minutes

Cook Time: 20-30 minutes

Serves; 4-6

Ingredients:

8 oz. mushrooms, sliced in 1/2 inch slices (any mushrooms will work)

1 lb. fresh green beans, ends cut and chopped in bite size pieces

2 T. olive oil

2 T. balsamic vinegar

Salt and ground black pepper to taste

1/4 tsp. red pepper flakes (optional)

4 T. finely grated parmesan cheese

What to do:

Preheat oven to 450 degrees.

Wipe mushrooms with a damp cloth and cut into ½ inch thick pieces.

Put cut beans and mushrooms into a Ziploc bag or bowl. Whisk together olive oil, red pepper flakes 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, 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 salt and fresh ground pepper, and then sprinkle with finely grated Parmesan.

Christina’s Notes:       

For another depth of flavor add your favorite nuts, herbs and cheeses.