Balsamic Roasted Green Beans and Mushrooms

Well, let’s log another three day weekend in the books.

And for those of you who did not have a three day weekend…

HAHAHAHAHAHAHAHAHAHAHA. SUCKS FOR YOU!

Sorry. I’m done.

I had an awesomely fun weekend. In fact, I’m pretty sure that I had TOO much fun.

TOO much fun is what happens when at kickball, your overly social self and your overly social boyfriend meet an also overly social liquor sales rep.

This results in hours of not so sober kickball followed by even more hours of REALLY not so sober bar hopping.

Which in turn, results in resting your sore muscles and aching head for the next two days.

And who the hell gets sore from playing kickball? By the way, did I mention I have dropped softball for kickball? Way less risk of taking a ball to the face and way higher chance of drinking beer while playing in the outfield.

But I digress.

I left you without a tasty morsel for three days. What a jerk.

I’m sorry.

Here is a yummy side dish for you and your patience. And if you made it to the end of my ramblings today, you are very patient.

You will need…

8 ounces mushrooms sliced into ½ inch slices (I love these baby bellas they have at most stores)

1 lb fresh green beans, ends cut off and snapped in half

1 ½ tablespoon olive oil

1 tablespoon balsamic vinegar

2 tablespoons parmesan cheese

Salt and pepper to taste

Start by preheating the oven to 450 degrees F.

If you want to save yourself some mess, line your baking sheet with aluminum foil.

In a bag, combine your mushrooms and trimmed green beans (should be bite sized).

In a small bowl, combine the balsamic vinegar and oil well.

Pour the mixture into the bag over the beans and mushrooms. Close the bag and shake well so that everything is coated.

Dump the mix onto the baking sheet and spread it out so they are all in one layer.

Roast for 20-30 minutes. Keep an eye on them after 20 minutes. I personally like my beans a little crunchy so I only cooked mine for 20 minutes, but if you like yours a little more soft, cook them the full 30.

Remove the veggies and season with salt and pepper.

Put them in a serving bowl, sprinkle with parmesan and serve.

Love and Beer Floats

Angela

Balsamic Roasted Green Beans and Mushrooms

8 ounces mushrooms sliced into ½ inch slices (I love these baby Portobellos they have at most stores)

1 lb fresh green beans, ends cut off and snapped in half

1 ½ tablespoon olive oil

1 tablespoon balsamic vinegar

2 tablespoons parmesan cheese

Salt and pepper to taste

Start by preheating the oven to 450 degrees F.

If you want to save yourself some mess, line your baking sheet with aluminum foil.

In a bag, combine your mushrooms and trimmed green beans (should be bite sized).

In a small bowl, combine the balsamic vinegar and oil well.

Pour the mixture into the bag over the beans and mushrooms. Close the bag and shake well so that everything is coated.

Dump the mix onto the baking sheet and spread it out so they are all in one layer.

Roast for 20-30 minutes. Keep an eye on them after 20 minutes. I personally like my beans a little crunchy so I only cooked mine for 20 minutes, but if you like yours a little more soft, cook them the full 30.

Remove the veggies and season with salt and pepper.

Put them in a serving bowl, sprinkle with parmesan and serve.