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I have to be honest. Green beans and I have never really gotten along. When we were little and eating dinner, our mom would “turn on the timer” when we refused to eat our food. Every time we had green beans, I always got the timer, which made me dislike them even more! I’ve been trying to eat a lot more vegetables, but I’ve been avoiding green beans! The other day, I made our balsamic asparagus, and I realized I could make it with green beans (and some mushrooms to make it a little more appealing). It turned out great!
Balsamic Green Beans and Mushrooms Recipe
These easy balsamic green beans and mushrooms make a great side dish to go with any meal!
Serving people
Ingredients
- 8 ounces fresh mushrooms, sliced
- 1 pound fresh green beans, with ends cut off
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with aluminum foil (this makes for easy clean up).
- Spread mushrooms and green beans on the baking sheet, then drizzle with olive oil and balsamic vinegar.
- Toss with your hands to coat.
- Cook for 20-25 minutes, until the beans have started to brown and soften.
Nutrition
Calories: 55 kcal · Carbohydrates: 7 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 1 g · Sodium: 7 mg · Potassium: 283 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 522 IU · Vitamin C: 10 mg · Calcium: 30 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I disagree with you on the green beans ~ I absolutely love them! But after having a brush with diabetes a few years ago and switching my diet, I came to realize green beans are the diabetics new best friend. This recipe totally spices them up and looks delicious. I like how put a pic for equipment needed for this recipe, I find that helpful.
These look great! We didn’t have a timer, but all the time in the world until we ate whatever the item was we didn’t leave the table.