Friday, July 27, 2012

Roasted Green Beans and Mushrooms



Its Friday! That means it's time for another Your Recipe- My Kitchen Post.

This post can also be filed under "pinned it and did it" too.  This recipe has been on my Pinterest board for a while now and like most recipes they sit there for a long time.  But I do try to cook off my pins every once in a while and this particular recipe has been calling to me for quite some time.  I am so glad I remembered it when I was writing out my shopping list last week.  This great, tasty and easy vegetable dish is from Kalyn's Kitchen.
I am a huge fan of roasting my vegetables,  I think cooking them in the oven helps bring out the great flavors that are in these vegetables without adding too much to them.  This dish has a simple balsamic sauce and a sprinkling of Parmesan. I also added some cloves of garlic to my version to roast along with the green beans and the mushrooms.  In our house garlic is in everything!!  Like I said earlier - I roast a lot of vegetables I love them that way.  What is your favorite vegetable to roast?   ...Enjoy!!!

recipe adapted from Kalyn's Kitchen
What you need:
8 oz. of mushrooms, sliced in 1/2 inch slices (any mushroom will work here, I used baby bellas)
1 lb. of fresh green beans
3-4 garlic cloves, sliced in half
1 1/2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
salt and black pepper to taste
2 tablespoons of shredded Parmesan cheese

What you do:
Preheat oven to 450 degrees. Clean the mushrooms and pat dry.
 Trim the ends of beans and cut beans in half. Cut mushrooms into slices.
Put cut beans, mushrooms, and garlic into a plastic bowl. Whisk together the olive oil and
balsamic vinegar and pour over the vegetables and stir to coat. Pour the vegetables onto a
large cookie sheet spreading them out well so beans and mushrooms are not crowded. Roast
 for 20-30 minutes, check for doneness after 20 minutes. Cook until all the beans are tender-
crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and pepper, then top with shredded Parmesan.




6 comments:

  1. This dish looks like something I could eat as a main dish everyday the rest of my life. PINNING it now :)
    xx
    maya

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  2. Danielle, this is a wonderful vegetable dish that we will just love! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  3. Oh my! These look just delicious! I will be featuring them tomorrow evening on Someday Crafts! Thanks for linking with us!
    Melissa@SomedayCrafts

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  4. These look fantastic! Love green beans and mushrooms! Thanks so much for sharing with the Pink Hippo party!
    xoxo
    Amie @ Pinkapotamus

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  5. That looks great!

    Love for you to link this recipe (and a couple others if you'd like!) to Wonderful Food Wednesday at http://www.athometake2.com. We're around every Wednesday, and this week's link is still open. :) Hope to see you there!

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  6. I love green beans, I love mushrooms and I love balsamic! What a great combination. I'm so thankful that you shared this on the Ingredient Spotlight, otherwise I would have missed this gem.

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