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Perfectly roasted green beans and mushrooms, topped with vegan parmesan cheese, toasted almonds, and a balsamic drizzle. This is a super simple side dish that pairs well with any meal! Vegan.
I love cooking–really, I do. I think it’s really important to cook from scratch, and it’s an easy way to show your family that you care about them because you take your time and effort to make them food that they’ll enjoy eating. I cook a homemade dinner almost every single night, but some nights I just don’t have the 2-3 hours it usually takes me to cook dinner.
When your family is used to only eating homemade meals, it’s hard to put a pre-made or frozen dinner in front of them and expect them to like it. Most frozen foods taste like cardboard or have no flavor at all. Bleh.
As we all know, Christmas is only 9 days away! Oh-My-gosh. How did that happen? I’ve got 25 million things left to do and not enough time to fit it all in. I know I definitely don’t have time to cook dinner every night this week. That’s for darn sure.
Cooking the green beans and mushrooms in balsamic vinegar gives them so much flavor, and the balsamic glaze drizzle at the end gives it a tangy punch. Cheese makes everything taste better, and the toasted almonds slices are like the cherry on top of a sundae. Major noms going on right here.
Roasted Balsamic Parmesan Green Bean Mushroom Almondine
Ingredients
- 12 oz green beans, ends trimmed
- 1/2 lb cremini mushrooms
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp garlic powder
- Sea salt and pepper to taste
- 2 Tbsp vegan parmesan cheese (I use Violife parmesan wedge!)
- 1/4 cup sliced almonds
Instructions
- Toast the sliced almonds in a pan on the stove for 3-5 minutes or until you start to smell them. Set aside.
- Preheat oven to 425 degrees. Line a large tray with parchment paper.
- Slice the mushrooms and trim the end off the green beans. Lay mushroom slices and green beans onto parchment lined tray.
- Add olive oil, balsamic vinegar and garlic powder to a small bowl. Whisk until combined. Pour over green beans and mushrooms. Use your hands to mix and coat everything with the sauce. Season with salt and pepper.
- Bake for 10 minutes, then use a spatula to turn the beans and mushrooms over. Bake for an additional 5-10 more minutes until beans are cooked until desired tenderness. Remove tray from the oven. Transfer the beans to a serving dish and then sprinkle parmesan cheese and drizzle balsamic glaze over the top.
