Easy Roasted Green Beans
These roasted green beans are loaded with flavor and are simple to make! Tossed in olive oil and balsamic vinegar, these beans are roasted to perfection and topped with freshly grated Parmesan cheese. It's the perfect side dish for any dinner or holiday meal!
Servings: 6 people
Calories: 72kcal
Ingredients
- 8 ounces fresh mushrooms, sliced in ¼ inch slices
- 1 lb fresh green beans
- 1 ½ tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 450°F.
- Trim the ends off all the beans and cut them so they are bite size pieces.
- Rinse all of the sliced mushrooms and beans in a colander and drain.
- Layer paper towels on a counter and pour the beans and mushrooms onto the paper towels. Using another paper towel, gently pat to remove any excess water.
- Put all the cut vegetables into a plastic bag and add in the 1 ½ Tablespoon olive oil and 1 Tablespoon of balsamic vinegar.
- Seal and shake the bag so the vegetables are lightly coated with the mixture.
- Put the mixture into a 13×9 Pyrex dish and cook them for 40-45 minutes. Cook until they are tender and crisp. All liquid should have evaporated.
- Remove the dish from the oven and sprinkle on 2 Tablespoons of freshly grated Parmesan cheese.
- Serve immediately.
Notes
- To save even more time, be on the lookout for bags of beans that have already been trimmed. These can sometimes be found in the produce section at your local grocery store.
- You can use french style beans if you want. To make these, simply cut the tips off in a diagonal direction. Then, slice them lengthwise and cut into bite-size pieces.
- Make these ahead of time by letting all the ingredients marinate overnight in the plastic bag. After all the ingredients have been added to the plastic bag, seal and place in the refrigerator. The flavor is amazing when you let the vegetables marinate overnight in the balsamic vinegar and olive oil.
- For even more flavor, use a flavored olive oil and balsamic vinegar. Garlic infused olive oil with a raspberry balsamic vinaigrette is my favorite taste combination!
- To add even more crunch, roast these in the oven for 30 minutes instead of 45 minutes.
- Store any leftovers in a container with a lid in the refrigerator for 3-4 days. Reheat in the microwave or in the oven.
Nutrition
Serving: 6people | Calories: 72kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg