Roasted Green Beans and Mushrooms – a nutty and crunchy side dish, a perfect accompaniment to your holiday dish but easy enough for a weeknight side dish.
Since Holiday meals always seem to be soon approaching, I thought I’d share a yummy side dish to go along with that entree, these roasted green beans with mushrooms. I made this recipe last year around the same time, so it seems like it’s the right time of year for these types of side dishes.
This recipe is fabulous. I would even eat these veggies as a snack. The string beans are somewhat nutty in flavor, and there’s nothing I love more than roasted mushrooms, they are crazy good.
What else is there to say about a dish like this? It’s devilishly simple and completely delicious. I just can’t get enough of the stuff. A super simple recipe with a drizzle of balsamic, a glug of nice olive oil, and some super fresh veggies – there you have it!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beans – Fresh Green beans! Feel free to trim the ends and clean them up a bit, but keep the beans whole.
- Mushrooms – I sliced up fresh whole cremini mushrooms, feel free to use white or button if you so prefer.
- Olive oil – We want a nice neutral tasting oil to roast our veggies in.
- Balsamic – This vinegar will create tons of depth, a bit of sweetness, and some great color in our dish.
- Seasoning – Just plain old salt and pepper!
How To Make Roasted Green Beans and Mushrooms
- Preheat oven to 450 F degrees.
- Toss all the ingredients together and spread them over a large baking sheet.
- Transfer baking sheet to the oven and bake for 20 minutes.
Not A Fan Of Green Beans?
This recipe is very versatile and can be used on different types of vegetables. Try it on carrots, broccolini, asparagus, peas, or whatever your favorite veggies just so happen to be, keep in mind they’ll need to pair well with our mushrooms.
How To Serve
This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.
- Roast Chicken
- One Pan Roasted Honey Orange Chicken And Potatoes
- Maple Mustard Glazed Salmon
- Beer Can Chicken
- Braised Lamb Shanks
- Brined Roast Turkey Breast
- Prime Rib Roast
- Pan Seared Pork Chops with Gravy
- Herb Crusted Rack of Lamb
- Rosemary Garlic Pork Roast
Storing Leftovers
This dish will store well in an airtight container in the fridge for 3 – 4 days. These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.
Craving More Show Stopping Sides?
- Brandy Glazed Carrots
- Loaded Scalloped Potatoes
- Italian Parmesan Roasted Potatoes
- Greek Potato Foil Packs
- Garlic Parmesan Roasted Brussels Sprouts
- Avocado Tomato Salad
- Green Beans and Chanterelle Mushrooms
- Green Bean Casserole from Scratch
- Garlic Herb Red Potato Salad
- Cowboy Caviar
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Roasted Green Beans and Mushrooms
Equipment
Ingredients
- 1/2 lb green beans ends trimmed
- 2 cups cremini mushrooms sliced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 450 F degrees.
- Toss all the ingredients together and spread them over a large baking sheet.
- Transfer the baking sheet to the oven and roast for 20 minutes.
Recipe Notes
- This dish will store well in an airtight container in the fridge for 3 – 4 days.
- These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.
Any substitute for balsamic vinegar??
Happy Thanksgiving Jo! I am surprised we are into Fall too. It was a fab summer and went by quickly. Hey good idea for the beans. Easy and something different for a Thanksgiving side dish. I really liked the red and mushroom dish too.
Thanks Carol! 🙂