Balsamic Green Bean and Mushroom Almondine

30 minute roasted balsamic parmesan green bean & mushroom almondine.

Balsamic Green Bean and Mushroom Almondine

Savory vegan green beans and mushrooms are baked in a tangy sauce and topped with vegan parmesan cheese, toasted almonds, and a balsamic drizzle. It's a super simple side dish that goes perfectly with any meal!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 128kcal

Author Stacey Eckert

Ingredients

¼ cup sliced almonds
1 lb green beans trimmed
8 oz cremini mushrooms sliced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
2 tbsp vegan parmesan cheese (I used Violife parmesan)
2 tbsp balsamic glaze

Instructions

Preheat the oven to 350 degrees.
Arrange the sliced almonds on a parchment-lined tray and bake for 3-4 minutes or until lightly browned. Transfer the almonds to a small bowl so you can use the same pan for the green beans and mushrooms.
When the almonds are done, increase the oven heat to 400 degrees. Arrange the sliced mushrooms and trimmed green beans on the tray.
Whisk together 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper in a small bowl. Pour the sauce over the tray of green beans and mushrooms. Use a large spoon to toss the vegetables in the sauce.
Bake for 10-15 minutes, stirring halfway through. Remove the tray from the oven and transfer the beans to a medium serving dish. Garnish with sliced almonds, 2 tbsp vegan parmesan cheese, and a drizzle of balsamic glaze over the vegetables.

Notes

When you're roasting the sliced almonds, keep a close eye on them because they can burn quickly. Once you can smell the almonds roasting, that's a good sign that they're almost done.
Use balsamic vinegar in the sauce to roast the vegetables, but save the balsamic glaze to use as a garnish to drive home the tangy balsamic flavor.
Store leftovers in the fridge for up to 4-5 days.

Nutrition