Roasted Balsamic Parmesan Green Bean Mushroom Almondine
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.
Servings 4 servings
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.