Who doesn’t love a side dish two-fer? Roasted Green Beans and Mushrooms make a dynamic duo. With just the right touch of bold flavor from garlic and balsamic, they’re an elegant but easy side dish. Fit for any meal, this healthy side dish really shines when paired with beef.
I know I’ve called cauliflower the “current reigning champion in the vegetable world” but I’m second guessing myself now. Because beans, yo.
No, green beans are not as versatile. We can’t mash ’em, we can’t rice ’em, we can’t turn ’em into pizza crust (or hell, maybe we could, but we don’t), but with every new flavor I come up with – and combination thereof, plus switching up the cooking method to suit the ingredients – they just seem to get better and better. Honestly, I don’t know how. Maybe Jack was right and there are really magic beans.
Green beans with garlic are good on every level. Then I added shallots, and leveled up from that. Then I added bacon, and leveled up again. Now I feel like I just beat the proverbial big boss with roasted mushrooms, but I KNOW in my heart, this little game that green beans is playing with me will go on forever. Like Minecraft. (I assume. I have no clue what Minecraft entails. Does it end? Comment below. Really. With two young sons, I need to know this because it absolutely feels like it’s the song that never ends.)
I didn’t set out to beat my high score with this roasted green beans recipe. I just did. (But I’m not calling this my best green bean recipe yet. Because that’s reserved for Princess Crispy Shallots.)
But I promise, I will add crispy shallots (and possibly bacon) to roasted green beans with mushrooms at some point and see if there is an acceptable ratio that doesn’t put me squarely in “I girl-bossed too close to the sun” territory. So check back in 6-8 weeks, which is usually how long it takes me to stop being completely obsessed with a new favorite.
For a condensed post, click to view the web story for this healthy side!
How to Roast Green Beans and Mushrooms
Don’t sleep on this cozy little side dish. Oven Roasted Green Beans with Mushrooms is actually a taste and texture bonanza. Fresh green beans and crimini mushrooms get roasted with toasty pecans and a soy garlic and balsamic marinade for a burst of surprise flavor.
- PREHEAT. Set oven to 425°F. Line a baking sheet with foil.
- PREP. Combine fats, liquids and garlic in a dish. Whisk until well combined. Pour half the sauce over mushrooms in bowl and toss until coated. Pour the other half over green beans in a second, separate bowl, and toss.
- ROAST. Arrange mushrooms on baking sheet in a single layer, then roast mushrooms 30 minutes, tossing once halfway through.
- ADD GREEN BEANS. Add the green beans to the baking sheet. Return to the oven, and roast the vegetables 10 minutes more.
- CRUNCH. Add the pecans, return to the oven, and roast 5 minutes.
- FINISH. Season with salt and pepper, and serve immediately.
- Not all veggies roast at the same rate (we covered this in detail here). And that’s okay! This is still one a one sheet pan recipe, but done in stages – start the mushrooms first, then add the green beans about halfway through. Trust the process and be rewarded.
- If you want to save yourself some cleanup, use the same bowl to sauce the green beans after you’ve put the mushrooms in the oven.
- You don’t need to toast the pecans prior to roasting, unless they were raw to begin with. If you have raw pecans, spread them over a small baking sheet and roast separately. Add them to the oven along with the green beans for 10 minutes until lightly browned and fragrant. Don’t cook the final 5 minutes, simply toss toasted pecans with the roasted vegetables.
Make It Your way
- For lactose free, paleo, or Whole30 diets, use ghee instead of butter.
- Vegan butter, or a secondary oil, are also perfectly acceptable substitutes for butter.
- For paleo and Whole30 diets, use coconut aminos in place of soy sauce.
- Omit pecans if you have a tree nut allergy. Alternatively, if you don’t have pecans but you do have walnuts or slivered almonds, those are great substitutes.
Frequently Asked Questions
Negatory, good buddy. Save those for casserole (if anything). They retain too much moisture and will just get steamy. Only roast fresh green beans for the best results.
Crimini, button, and portobello mushrooms are all basically the same thing, so feel free to swap them in. But don’t veer off the Agaricus bisporus path – other mushrooms (shitake, oyster, etc.) have different flavors, textures and cook times.
More Green Bean Recipes
- Garlic Green Beans
- Green Beans Almondine
- Green Beans with Bacon
- Garlicky Green Beans with Crispy Shallots
- Green Bean Basics (5 Easy Methods)
Did you try this recipe for roasted green beans and mushrooms? I’d love to know how it turned out! Leave a comment and a rating below.
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Roasted Green Beans and MushroomsPrint Recipe Rate this Recipe
- Sheet Pan
- 1 lb crimini mushrooms, halved or quartered
- 1 lb green beans, trimmed
- 2 tbsp olive oil
- 2 tbsp butter, melted (or ghee)
- 2 tbsp balsamic vinegar
- 1 tbsp coconut aminos, tamari, or soy sauce
- 3 cloves garlic, minced
- ⅓ c chopped pecans
- kosher salt, to taste
- ground pepper, to taste
- Heat the oven to 425°F. Line a baking sheet with foil for easy cleanup.
- Combine the oil, butter, vinegar, coconut aminos, and garlic in a small bowl or glass measuring cup. Whisk until well combined. Pour half the sauce over the mushrooms in a large bowl and toss until well combined.
- Transfer the mushrooms to the foil lined baking sheet and arrange in a single layer.
- Add the green beans to the bowl you used to toss the mushrooms. Pour the remaining sauce over the green beans and toss until well combined. Set aside.
- Transfer the mushrooms to the oven and roast 30 minutes, stirring once halfway through.
- Remove the baking sheet from the oven and add the green beans; try to arrange all the vegetables in a single, even layer. Return the sheet pan to the oven, and roast 10 minutes more.
- Remove the baking sheet and sprinkle the pecans over the green beans and mushrooms; return to the oven and roast 5 minutes.
- Season with salt and pepper to taste and serve immediately.
my new favorite dinner vegetable dish