Put trimmed green beans and sliced mushrooms in a gallon ziploc with 2 Tbs each of olive oil and balsamic vinegar. Shake to coat, then spread evenly on a rimmed baking sheet. Roast at 450 for minutes, then sprinkle with kosher salt, pepper and parmesan.
Sub butter for earth balance soy-free vegan butter. Think you don't like cabbage? I promise you'll change your mind if you take a few minutes to make this yummy roasted cabbage with onion dijon sauce (hint: it's great without the sauce, too!