Roasted Green Beans and Mushrooms

This weekend has been so much fun! Friday night, David and I went on date night as usual.
We watched the end of the Braves game at dinner and saw the in-fly ball call.
Let's just say, so far, not a good weekend for Georgia sports.
However, I still love my Dawgs!

David and I threw a little get together for the game last night.
But more on that another time!
Onto the food!

The challenge I have found with a low-carb diet is coming up with good side dishes.
I am a creature of habit.
Once I find something I love (for example, mashed cauli) I wear it out.
So I've been searching for something different, something yummy that is not just frozen veggies.
And something easy.

Let me preface this recipe by saying, you will not be able to control yourself.
In fact, David and I tried it before plating it for dinner and had to stop ourselves so we would have some left!  This recipe is SO good and SO easy and SO addicting!
And being the creature of habit that I am, we ate it as a side TWICE last week!

I hope you love them as much as we do!

Roasted Green Beans and Mushrooms
Fresh cut green beans
1 1/2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
Salt and Pepper to your liking
Parmesan to your liking

Then follow these EASY directions...

Toss everything into a baggie.
Shake it up! Cover everything.
I've been shake it up, coating it and letting it sit until the oven preheats!
Spread everything out on a baking sheet.
Make sure you spray it so nothing sticks!
And YUM!

I hope you enjoy!!
We definitely have!

1 comment:

  1. Uh I was going to make this tonight and you didn't write what temp to put the oven on or for how long. Also, I don't have green beans so it's just mushrooms. And I don't have parmesan so I'm using feta. And vegetable oil instead of olive oil. And red wine vinegar instead of balsamic.