Ingredients:

  • Fresh Green Beans, 1 lb (450 g), ends trimmed
  • Cremini Mushrooms, 8 oz (225 g), sliced 1/4-inch thick
  • Extra Virgin Olive Oil, 3 Tbsp (45 ml), divided
  • Kosher Salt, 1 tsp (5 g)
  • Freshly Ground Black Pepper, 1/2 tsp
  • Balsamic Vinegar, 1/4 cup (60 ml), good quality
  • Freshly Grated or Shaved Parmesan Cheese, 1/2 cup (50 g)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper. Toss trimmed green beans with 1.5 Tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. Toss sliced mushrooms with the remaining 1.5 Tbsp of olive oil, salt, and pepper. Arrange beans on one sheet and mushrooms on the other in a single layer.
  2. Place both baking sheets into the preheated oven. After 8 minutes, toss or shake the sheets for even cooking. Return them to the oven and roast for another 7–10 minutes, until the green beans are tender-crisp with brown blistered spots, and the mushrooms are deeply browned.
  3. While vegetables finish roasting, pour the 1/4 cup (60 ml) of balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 3–5 minutes until reduced by about half and slightly syrupy. Remove immediately from heat.
  4. Transfer the hot roasted beans and mushrooms to a serving bowl. Drizzle the reduced balsamic glaze over the vegetables and toss gently to coat. Immediately sprinkle generously with the freshly grated or shaved Parmesan cheese. Serve immediately.