Roasted green beans become festive when they are dressed up with our “Perfect Pair”: Tuscan Herb Olive Oil and Traditional 18 Year Balsamic Vinegar. Delicious side dish to complete your family dinner.
Cooking Time: 20-30 Min Servings: 2-4
Tuscan Herb Infused Olive Oil
Traditional 18 Year Balsamic Vinegar
8 oz. mushrooms, sliced in ½“ slices
1 lb fresh green beans, preferably thin French style beans
1 ½ tablespoon Olive Scene Tuscan Herb Olive Oil
1 tablespoon Olive Scene Traditional Balsamic Vinegar
salt and fresh ground black pepper to taste
2 tablespoons finely grated Parmesan Cheese
Preheat oven to 450 degrees.
Wash mushrooms and let drain (or spin dry in salad spinner).
While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.
Cut mushrooms into slices ½” thick.
Put cut beans and mushrooms together on a cookie sheet.
Whisk together olive oil and balsamic vinegar and pour over, tossing until coated.
Arrange so beans and mushrooms are not crowded.
Roast 20-30 minutes, starting 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 pepper, and sprinkle with Parmesan.