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.
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.