This is the perfect Thanksgiving side dish that can easily be finished while the turkey rests (and you have oven space!). The beans can be prepared ahead of time and ‘marinating’ until it’s time to roast. The piquant balsamic glaze and the earthy roasted mushrooms are a delicious combination with the beans for a turkey dinner.
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:
Preheat oven to 450°F.
Trim the ends of the beans and cut the beans in half.
Place the cut beans and sliced mushrooms into a zipper-top plastic bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over beans and mushrooms, close, then gently shake the bag (or stir, if using a bowl) so that the beans and mushrooms are lightly coated evenly with the balsamic oil mixture.
Arrange beans on a large rimmed baking sheet, spreading them out well so beans and mushrooms are not crowded. Roast for 20-30 minutes. Start 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 black pepper, then sprinkle with finely grated Parmesan. Serve hot.
