Roasted Balsamic Mushrooms and Green Beans

By srumbel

Something magical happens when fresh vegetables are roasted. They might not look overly attractive and scrumptious, but that dark golden sear you see on the mushrooms and green beans pictured above translates into “Holy goodness!” and “Those are crazy good!” and “Who would have considered vegetables to be delightful!”.
from jamiecooksitup.net

Ingredients

• 2 pounds fresh green beans
• 1 pound fresh mushrooms
• 2 Tb olive oil
• 1 Tb balsamic vinegar
• salt and pepper (freshly cracked, if you've got it)

Preparation

Step 1

1. Preheat your oven to 400 degrees.
2. Grab 2 pounds fresh green beans and 1 pound fresh mushrooms. I opted for these pre-cut mushrooms (time saver!). Toss them into a large bowl and drizzle 2 Tb olive oil and 1 Tb balsamic vinegar over the tops. Toss to combine.
3. Line 2 large baking sheets with tin foil and spread the veggies out over them. I took a pair of sharp kitchen scissors and snipped some of the longer green beans in half. You can leave them longer if you choose, I thought they would be easier to eat in smaller pieces. Resist the urge to salt them at this point. Salt will make the mushrooms release a lot of liquid, making it more difficult for them to get that beautiful golden sear.
4. Pop those babies into the oven and let them roast away. My oven handled both pans just fine, however I did move the bottom pan to the top rack and the top pan to the bottom rack (that was a mouthful, yes?) about 10 minutes into the cooking time. You'll also want to stir them a couple of times during the cooking process. Roast for 20 minutes total, or until the mushrooms are golden brown and the green beans are crisp tender.
5. Toss with freshly cracked salt and pepper to your liking and serve immediately.

Enjoy!

Yield: 7-10 servings