These roasted green beans and mushrooms have a sweetness and crunch that you can’t get with any other cooking method. They’re a perfect side dish for any protein.
Green beans are a great side dish, but serving them can get boring if you’re not creative with your cooking method. I prefer roasting green beans because it gives them an extra bite of sweetness that sets it apart from other green bean recipes.
For this recipe, you can really use any type of beans you want. The most popular choices are string beans or snap beans, Haricots Verts, long beans, purple string beans, Romano beans or wax beans.
The farmer’s markets in the summer are a great place to find new and interesting types of beans, to mix it up a little.
The only thing you’ll need to be aware of when using a different type of bean is that larger beans will need more time to cook than typical green beans. See the pink and purple varieties in the picture above? Those both require around 8 minutes more cooking then the green or yellows.
Likewise, you can use just about any type of mushroom you want in this recipe. I tend to use button mushrooms because they’re easy to find. But crimini and shitaki are also great choices. Mixing it up based on what is in season is a great way to add variety to your plate.
How to Roast Green Beans
The good news is that this recipe requires very few ingredients. All you need are the beans, mushrooms, some olive oil, salt and pepper. This basic method will lead to the best green beans – where the flavor of the beans and mushrooms are allowed to shine.
This cooking method is very similar to what we use for roasted asparagus.
Chop the tops off the green beans, slice the mushrooms thinly, and put them all together on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Bake the beans for 8-10 minutes at 350 degrees F.
Remove the baking sheet from the oven and stir around the beans and mushrooms. Then put the tray back in the oven for an additional 5 minutes.
These beans can be served as a side dish or first course for a multi-course meal. When I’m not super hungry, I even like to make this as a snack. Try them alongside our Bacon-Wrapped Pork Chops or Tri Tip Steak.
Other recipes you might like
- Classic Wedge Salad with Homemade Blue Cheese Dressing
- Oven Baked Crispy Smashed Potatoes
- Miso-Glazed Roasted Carrots
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Roasted Green Beans and Mushrooms
- 1/2 lb green beans
- 4 oz mushrooms, sliced
- 2 tsp olive oil
- salt & pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut the stems from the green beans. Place the beans and the sliced mushrooms on a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for 8-10 minutes. Remove from the oven and turn the vegetables on the tray. Roast for an additional 5 minutes.