Johanneck Family Recipes

Roasted Green Beans and Mushrooms

Name: Roasted Green Beans and Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 8 oz. mushrooms; 1 lb. fresh green beans, preferably thin French style beans; 1 1/2 T olive oil; 1 T balsamic vinegar; salt and fresh ground black pepper to taste; 2 T finely grated parmesan cheese

Vegetables

6 servings

분량

20 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

8 oz. mushrooms

1 lb. fresh green beans, preferably thin French style beans

1 1/2 T olive oil

1 T balsamic vinegar

salt and fresh ground black pepper to taste

2 T finely grated parmesan cheese

방향

Preheat oven to 450F/230C. Lightly spray a large baking sheet with non-stick spray.

Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)

Cut mushrooms into slices 1/2 inch thick when they are dry.

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.)

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.

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, then sprinkle with finely grated Parmesan. Serve hot.

영양 정보

1회 제공량

칼로리

지방 전체

4.2 g

포화 지방

1 g

불포화 지방

3.1 g

트랜스 지방

0 g

콜레스테롤

1 mg

나트륨

113 mg

탄수화물 전체

8.2 g

식이섬유

3 g

총 당류

3.8 g

단백질

2.7 g