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Garlic Roasted Green Beans and Mushrooms

This recipe for garlic roasted green beans and mushrooms is simple and quick! Healthy roasted vegetables make the perfect side dish for busy weeknight dinners and they are SO TASTY too!

Gone are the mushy vegetable side dishes of yesteryear.

Thank goodness!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

With two kiddos to chase and a full plate of family activities, lunch can be the hardest meal for me to make healthier choices. It’s just a lot easier to snack on the kids meals or make something less than stellar because it is easy and quick.

Which is why when time is short I like to lean on convenience foods, like Lean Cuisine.

This recipe for garlic roasted green beans and mushrooms is almost as simple and quick as heating a Lean Cuisine, so it’s wonderful to round out my lunch or dinner with some delicious roasted veggies that are a snap to make!

grean beans and mushrooms roasted

I love the flavor of roasted vegetables! You can get fancy with lots of different kinds of spices, but really the garlic, salt, and pepper can’t be beat.

I’m a bit of a salt and pepper snob thanks to my husband. We like to freshly grind ours from Himalayan Pink Salt and Tricolor Peppercorn.

Both using my “exotic” salt and pepper and fresh, minced garlic helps to elevate this simple dish to high flavor deliciousness!

ingredients

RELATED: ITALIAN ROASTED VEGETABLES

This roasted green bean and mushroom recipe is friendly with all the diets: keto, whole 30, weight watchers, calorie counting.

It’s clean eating, real food goodness at it’s simple best.

I love that this recipe is so popular because keeping healthy eating simple and sustainable is key to making any kind of sustained progress in our healthy living journeys!

Here are a few of my favorite health benefits in this crazy easy veggie recipe!

What are the health benefits of green beans?

I’m so glad you asked! I grew up eating green beans often, but was glad to find my mama wasn’t wrong and there are lots of reasons to eat your green beans!

close up of green beans on a cutting board

“According to the USDA National Nutrient Database, these delicious and crunchy beans are low in calories and fat and contain no cholesterol. [2] The fiber content is high, and these beans also provide some of the daily protein requirements.

They also act as an easy source for acquiring vitamins like vitamin A, C, K, B6, and folic acid. In terms of minerals, green beans are a good source of calciumsiliconironmanganesepotassium, and copper.” Source

What are the health benefits of mushrooms?

Mushrooms are one of those dividing line vegetables. Some people love them and some people hate them.

close up of mushrooms

But there is plenty to love here! Most mushrooms are full of antioxidants, fiber, and nutrients like potassium and B vitamins. They are also low calorie, fat-free, cholesterol-free and low sodium! Source

What other benefits are there in this recipe’s ingredients?

Olive oil is packed with heart-healthy fats and anti-oxidants that can fight chronic diseases and inflammation. Source

Garlic is a healing tool used for centuries and has been linked to many health benefits, besides just adding a ton of delicious flavor to any dish it’s in!

RELATED: SUPRISINGLY SIMPLE HONEY GARLIC ROASTED CARROTS

If you’re a fan of easy healthy recipes (and why wouldn’t you be?!) you won’t want to miss my Busy Mom Meal Planning Toolkit! In this healthy meal plan you’ll find delicious and healthy comfort food recipes for busy weeknight dinners, a completed grocery list, a step-by-step meal prep guide, plus side and lunch leftover ideas!

I recently took advantage of a great deal going on for Lean Cuisine at Target where you can find Lean Cuisine for $1.99 (normally they are $3!). I love pairing a quick veggie side dish like this with a convenience food item!

You can find them in the freezer section and let me tell you, I stocked up. And then stocked up again because I ate them before I could photograph them all! (#bloggerfail #butiwashungry)

Lean Cuisine has really upped their game with organic ingredient options, gluten-free, and protein-packed choices.

I appreciate that they are there for those busy weeknight dinners or on-the-go lunches where as a busy mama, I need something fast, delicious and full of the good stuff!

Garlic Roasted Green Beans and MushroomsThey have some pretty  perfect lunch entree options for when you are short and time and want to make a healthier choice!

Their Marketplace Vermont White Cheddar Mac & Cheese and Sesame Chicken are two others I am loving for quick & flavorful meals and pair great with healthy roasted vegetables like these garlic roasted green beans and mushrooms!

Like these delicious roasted vegetables? Don’t forget to pin it to Pinterest to remember later!

These Garlic Roasted Mushrooms & Green Beans are clean eating at it’s best! A simple and healthy side dish everyone will love with a myriad of health benefits in it’s delicious ingredients!

roasted green beans and mushrooms with garlic

Which Lean Cuisine entree would you choose for a quick and healthier lunch? 

Thanks so much for reading! I’d love if you share this delicious and healthy side with your family and friends!

What is your favorite way to cook vegetables?

roasted green beans and mushrooms with garlic

Garlic Roasted Green Beans and Mushrooms

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Delicious Garlic Roasted Green Beans and Mushrooms are a delicious and healthy side dish. This side is simple to make with just a few fresh vegetables and pantry staples.

Ingredients

  • 2 cups sliced fresh mushrooms
  • 2 cups fresh green beans
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground sea salt
  • 1 teaspoon freshly ground pepper

Instructions

  1. Preheat oven to 400.
  2. Wash and slice mushrooms and green beans.
  3. Combine oil, garlic, salt and pepper in a separate bowl.
  4. Pour over the mushrooms and green beans and gently stir until vegetables are thoroughly coated.
  5. Place on baking sheet and bake for 20-25 minutes. Serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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60 Comments

        1. If they are fresh they will come out cooked, but not the same soft as they would be if they were boiled. The texture of roasted veggies is just a little different.

    1. Becky, I have not done this with frozen green beans, just fresh. Maybe defrost and drain them and give it a try! Would love to know how they turn out for you!

  1. This looks so delicious, I can’t wait to try it. Can you substitute asparagus for the green beans? I think that would be Yummy too.

  2. So delicious and simple. I’ve made this recipe several times since I first saw it a few weeks ago on Pinterest. It’s become one of my new staples and and I can easily grab all of the ingredients at Trader Joe’s. Even my kids like It!

  3. Often search for new way to cook our vegetables.
    This is on menu for tomorrow’s evening vegetable dish. Can almost smell its garlic/mushroom aroma.

  4. Love this! I love oven roasted mushrooms. Will use this as my veggie side with my honey balsamic pork child and whipped potatoes tonight!

  5. I made this dish for Thanksgiving meal with the family. It came out so good! Simple recipe and so full of flavor! Got a few compliments for it too. (Thanks Kate!) I added more garlic and left it in the oven longer than stated to get a good roast. It was a little salty for me, but by the suggestion of my niece, mixed the leftovers with orzo pasta and a little olive oil and it was perfect!

  6. Made these last night! Yumm! Going in the recipe box. A nice break from the Southern simmered for hours green beans of my childhood.

  7. I made this once and it was too salty for me and I love salt. Going to try this again tonight with a little less salt. These are my two favorite veggies so I hope this works.

  8. A+++. I got a little mixed up and bought asparagus by accident but went ahead and made this recipe with asparagus and baby bell mushrooms. WOW. It was delicious. I can hardly wait to get some string beans. But seriously, this was sooo good. Will have to double the recipe next time – everyone scrambled for seconds. Thank you

    1. Aw man, I am SO happy to hear this! Glad your family loved it and even with the asparagus it was a hit!

  9. I made this tonight to go with some broiled salmon and rice blend. It was so delicious! It’s definitely going in my recipe book.

    1. I was actually just going to ask what a good substitute for the mushrooms would be!? Onions are definitely one of my favorites. I’m wondering if onions and a red bell pepper would be good too? Any other suggestions for substitutions other than mushrooms??

      Thanks! Can’t wait to try this (obviously without the mushrooms!????)
      Bridget
      Serving ALL Moms|The Breastfeeding Mommy
      http://www.TheBreastfeedingmommy.com

  10. I love this recipe! I’ve made it several times, with both white buttons and baby bellas. After the first couple of times, I started parboiling the green beans so they end up more tender. Delish!

  11. Anyone know how this will do on a lower temp? I have a meatloaf in the oven at 350 and want to make these at the same time

  12. Wow, these are yummy. I’ve made a lot of baked veggies but these are the best. Sure beats beans in a can we grew up with. Thanks

  13. This recipe has been on my Pinterest board for a long time. Finally made it tonight! It was delicious! None leftover and my kids are not huge green bean or mushroom fans! Tons of flavor! Will become a staple in our household!

    1. To get your accurate carbs and other nutritional info for this recipe I would weight the exact amount of raw vegetables you are using and then input them by weight with the other ingredients into an app like myfitnesspal in the recipe section.

  14. Hi
    Have had garlic green beans in thepast, (yummm), adding baby Bella’s would take it over the top! But I will double the garlic & slice it instead of mince. (My cousin &I have been known to fight for the last piece of garlic!!) roasted garlic is ambrosia!
    Definitely a keeper.
    TAG

  15. Sooo good! I did use frozen green beans (unthawed) and they turned out perfect, I wasn’t sure and didn’t see anyone comment about doing so, so I wanted to let everyone know. 😁

  16. Just want to let you know, despite how old this post is, roasted green beans and mushrooms (with the garlic) are fantastic… they belong with each other! I used less oil and it came out wonderful. This will be a recipe that’s used often. So good and thank you!

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