Use FRESH green beans - canned or frozen won't properly roast. Use ghee or vegan butter to make this recipe vegan, lactose free, whole30, and or paleo. Coconut aminos, soy sauce, or gluten free tamari can all be used to accommodate various dietary needs.
Prep Time 10 mins
Cook Time 45 mins
1 lb crimini mushrooms, halved or quartered 1 lb fresh 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
PREP. Whisk the butter, olive oil, balsamic vinegar, soy sauce, and garlic in a large bowl. Quarter the mushrooms and trim the green beans.
SEASON MUSHROOMS. Toss the mushrooms with half the seasoning in a large mixing bowl.
ROAST. Arrange on a foil lined baking sheet in a single layer. Transfer to a 425°F oven and roast for 30 minutes, stirring once halfway through.
GREEN BEANS. Toss the trimmed green beans with the remaining half of the seasoning.
SECOND ROAST. Add the green beans to the partially roasted mushrooms. Toss to arrange in an even layer. Transfer to the oven and roast 10 minutes more.
ADD CRUNCH. Sprinkle the pecans over the roasted vegetables and roast 5 minutes more.
SEASON & SERVE. Season with salt and pepper and serve immediately.