Roasted Green Beans

This dish my sister, Simone, and I made for Thanksgiving. The original recipe was from plainchicken.com found on Pinterest. My picture does not include the mushrooms the recipe called for; as I was making Bacon, Leek, Mushroom Risotto (blog: 1/19/15 label: rice) for dinner. The celery and scallion addition was my idea and plan on garnishing with a few toasted almonds slivers.
Roasted Chicken with Balsamic Vinaigrette (blog; 3/21/13 label: chicken) is marinating in the refrigerator. Dinner is served!
Ingredients:

• 1 pound green beans (no fresh organic so used frozen Whole Foods Haricot Verts)
• 8 ounces mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• garlic powder, salt and pepper to taste
• 1 small bunch scallions, white parts only, chopped
• 3 small celery stalks, chopped
• 1/2 tablespoon butter
• 1/4 cup slivered almonds, toasted

Directions:
Unthaw the green beans in the refrigerator overnight if using frozen. Pat dry with a paper towel.
Preheat oven to 425-degrees.

Place green beans and mushrooms in a medium bowl and add the balsamic vinegar, olive oil, garlic powder, salt and pepper. Toss until mixed.

Spread mixture out onto a baking sheet (I use parchment paper for less mess) and roast for 20-30 minutes.

While beans are roasting saute celery and scallions in 1/2 tablespoons butter until softened.

Toast almond slivers in a 325-degrees oven for about 2 minutes. Watch carefully so not to burn.

Combine vegetables together and sprinkle with toasted almonds.