Roasted green beans are easy to make, delicious, and healthy! Throw in some mushrooms for a compliment of flavor and texture and it will be a great light side dish. It’s an easy healthy side dish for weeknight dinners and holidays.
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Roasting is one of the best ways to highlight the flavor of fresh vegetables. High heat from the oven breaks down the natural sugars, causing them to caramelize.
It’s also very easy considering all you need to do is toss the vegetables in oil and seasoning and baking on the baking sheet. It’s a great way to make a healthy side dish in 25 minutes.
You can roast just about any vegetable and with that slightly sweet caramelized flavor, you can please even the pickiest eaters.
How To Trim Green Beans
- Place a handful of beans side by side on a cutting board. Line them up to the stems are next to each other.
- Hold a chef’s knife in one hand and the palm of your other hand to hold the beans flat against the board.
- Carefully slice the tips off of one end. Then, use your hand to turn the bunch 180 degrees and cut the tips from the other end. (NOTE: trimming the tips off is optional. Stems should be trimmed off but tips are not necessary.)
How To Clean Mushrooms
Mushrooms grow in very humid environments, primarily in wooded and marshy areas. Because of this, they usually have a good amount of dirt and debris on them. So, it’s important to clean them before you use them.
The problem is, mushrooms are like sponges and can absorb a lot of moisture. If they have too much moisture, they can be difficult to roast without becoming soggy. To clean them fast and easy:
- Rinse them quickly in cold water. Place whole mushrooms into a strainer and quickly rinse under cold tap water.
- Then, immediately use a clean kitchen towel or paper toweling to dry them off.
DO NOT CUT mushrooms before washing. Mushrooms absorb most moisture when cut.
How To Roast Green Beans and Mushrooms
- Preheat your oven to 425°F.
- Place clean, dry mushrooms and green beans into a large mixing bowl.
- Drizzle oil and sprinkle seasoning to the bowl and toss to evenly coat the vegetables.
- Spray a large baking sheet (or two smaller sheets) with non-stick cooking spray. If your baking sheets are older, you can line them with parchment paper to prevent anything from sticking.
- Spread the vegetables evenly onto the prepared baking sheet, being careful not to overcrowd them.
- Roast the vegetables until they’re tender and golden brown. This usually takes 18 to 20 minutes. Roast them a few minutes longer if you like them softer, or a couple of minutes less if you like them crunchier.
- Remove pan from the oven, transfer the veggies into a bowl, and serve while they’re still warm.
How To Store Fresh Green Beans
Shelf life of fresh vegetables is pretty short; green beans will start to turn brown just a few days after picking. There are a couple of things you can do to help them last longer.
- Don’t wash them. Keep your green beans unwashed, and as dry as possible. Use paper towels to remove any moisture from the produce sprinklers, etc.
- Refrigerate as soon as possible. Keep them in the crisper drawer or in an airtight container. Be sure to refrigerate them as soon as possible after you get home from the grocery store.
When you’re ready to use them, place them in a strainer under cold tap water to remove any dirt or debris.
Storing Instructions
Store any leftovers in an airtight container in the refrigerator, and use them up within 5 days.
To reheat, you can use a skillet and do it on stovetop or place the vegetables on a baking sheet and warm them through in the oven at 350° F.
More Roasted Vegetable Recipes to Try
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Roasted Green Beans and Mushrooms Recipe
Ingredients
- 3 tbsp mild flavor olive oil or canola oil
- 16 oz green beans
- 8 oz baby bella mushrooms
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt
- black pepper
Instructions
- Preheat the oven to 425°F and lightly grease a large baking sheet if needed. (If you have an older baking sheet, you can cover it with parchment paper to prevent sticking.)
- Snip the stems off green bean pods, if any, and add them into a large mixing bowl.
- Quickly rinse mushrooms under cold running water and pat them dry right away. Cut larger mushrooms in half and add them to the mixing bowl as well.
- Add oil and seasoning to the bowl and toss green beans and mushrooms to coat them evenly.
- Spread the vegetables in the prepared baking sheet and try not to overcrowd them. If needed, use two medium baking sheets.
- Roast the vegetables for about 18-20 minutes. Roast them a few minutes more if you like them softer or a couple minutes less if you like them crunchier.
Notes
- Store any leftovers in an airtight container in the refrigerator, and use them up within 5 days.
- To reheat, you can use a skillet and do it on stovetop or place the vegetables on a baking sheet and warm them through in the oven at 350° F.
Nutrition
Originally published on Will Cook For Smiles in November 2020.
Marcia Haas says
Can you use can green beans ?
LyubaB says
I have never tried it, they may get very over cooked but if you like them that way then I don’t see why not.
Aria says
I can’t wait to make these for Easter!