Roasted Balsamic Green Beans and Mushrooms are a healthy and tasty side dish that will get everyone to eat their veggies. Plus the leftovers are delicious and can be utilized all week.
It seems like I often get stuck in a rut, making the same simple side dishes over and over. Usually a salad. Now, don’t get me wrong, I love a good salad, but when you have the same salad day after day, it can get a bit tiresome.
Whenever I take the time to make something a little more intense, I wonder why I don’t do it more often! It doesn’t really take that much effort to spruce up your veggies. Take these Balsamic Roasted Green Beans, for example. It’s a simple matter of washing, slicing, and tossing the vegetables with a few simple ingredients, and the results are absolutely delicious. The few extra minutes you spend dressing up these vegetables is time very well spent.
Roasting vegetables seems like witchcraft to me. It’s amazing how much more flavorful they are once roasted. And the process is super simple. This recipe is just a springboard—once the veggies are roasted you can serve them warm or cold, or add them to a cheesy quesadilla, toss them on top of a salad, on your eggs, or even in a sandwich or wrap. Hopefully this will motivate you to be a little more adventurous with your vegetables!
Some tips and tricks for jazzing up these Roasted Balsamic Green Beans and Mushrooms
Looking for more roasted vegetable recipes?
Things I used when preparing this recipe:
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