This roasted green bean dish is a fresh, elegant alternative to heavier holiday sides. Crisp-tender green beans and earthy crimini mushrooms are tossed in a simple balsamic glaze, then roasted until caramelized and golden. A final sprinkle of Parmesan adds savory depth and just the right touch of richness. Best of all, it’s easy to prep ahead—marinate the beans and mushrooms earlier in the day, then slide them into the oven while the turkey rests. Perfect for Thanksgiving or any festive dinner, this side dish is flavorful, light, and irresistibly good.
INGREDIENTS:
8 ounces crimini mushrooms, sliced in 1/2 inch slices
1 lb. fresh green beans, preferably thin French-style beans
1 ½ tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and fresh ground black pepper to taste
2 tablespoons Parmesan cheese, finely grated
METHOD:
Set oven to 450°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
Trim the ends of the beans and cut them in half. Place beans and sliced mushrooms in a large zip-top bag or mixing bowl.
Whisk together olive oil and balsamic vinegar, then pour over the beans and mushrooms. Seal the bag (or cover the bowl) and shake or stir gently until evenly coated. Beans can be held like this in the refrigerator for several hours before roasting.
Spread the beans and mushrooms evenly on the prepared baking sheet, making sure they’re not crowded. Roast for 20–30 minutes, checking at 20 minutes. Cook until beans are tender-crisp, mushrooms are browned, and any released liquid has evaporated.
Season with salt and pepper, then sprinkle Parmesan over the hot beans just before serving. Serve immediately.
YIELD: 4 servings
