This recipe for garlic roasted green beans and mushrooms is simple and quick! Healthy roasted vegetables make the perfect side dish.
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.
This recipe for garlic roasted green beans and mushrooms is almost as simple and quick as heating a Lean Cuisine.
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. That and using fresh, minced garlic help elevate this simple dish to high flavor deliciousness.
Garlic Roasted Green Beans and Mushrooms
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.
- 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
- Preheat oven to 400.
- Wash and slice mushrooms and green beans.
- Combine oil, garlic, salt and pepper in a separate bowl.
- Pour over the mushrooms and green beans and gently stir until vegetables are thoroughly coated.
- Place on baking sheet and bake for 20-25 minutes. Serve warm.
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Like these delicious roasted vegetables? Don’t forget to pin it to Pinterest to remember later!
Other Healthy Side Dishes you May Enjoy
Italian Herb Roasted Vegetables
Thankfully 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!). 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.
They 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!
Garlic Roasted Mushrooms & Green Beans. A simple and healthy side dish! #cleaneating
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!
That really does sound hassle free, and who doesn’t love roasted veggies?! #Client
I just made this tonight with dinner and it was so good! What a great way to do green beans.
Glad you liked them Tiffany!!
So easy and a big hit with my family! Will definitely make this over and over again.
So glad you enjoyed it! One of my favorites!
Do you have to boil the green beans first or if you just bake them will they come out soft?
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.
Can I use frozen green beans?
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!
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.
Yes! I definitely think using the same process with asparagus would be great! I have a similar recipe actually that uses asparagus and red peppers: https://chasingvibrance.com/2016/05/26/garlic-roasted-asparagus-red-pepper/
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!
Oh Ene! That makes me so happy to hear! 😀
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.
Hope you enjoy!
Hey Kate, green beans and mushrooms are my favorite. I’m sure combination will be amazing, thanks for the awesome dich..
Love this! I love oven roasted mushrooms. Will use this as my veggie side with my honey balsamic pork child and whipped potatoes tonight!
Delicious!!
This was delicious. Added a little chopped pimento for more color. Definitely a keeper!
what a brilliant combination. we tried this and it was the most delicious thing ever tasted. thanks for sharing.
Oh wow! What a compliment! So glad you and your family enjoyed them! 😀
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!
Yum! That sounds great!
Made these last night! Yumm! Going in the recipe box. A nice break from the Southern simmered for hours green beans of my childhood.
Glad you enjoyed them!
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.
Definitely use less salt if that is your preference! Hope you enjoy it!
This looks so yummy, perfect side dish idea! ????
Will definitely make again but with a lot less salt. 1/2 tsp should be plenty.
Amazing dish
Glad you enjoyed it Sarita!
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
Aw man, I am SO happy to hear this! Glad your family loved it and even with the asparagus it was a hit!
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.
Used onions instead of mushrooms. Still yummy. Hubbie dosent like mushrooms
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
How bout yawing canned green beans.
I’m not sure how it would do with canned green beans. Please let us know how they turned out if you give it a try!
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!
So glad you love it Barbara!
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
Here’s a resource for you Cyndi! http://www.vegetablegardener.com/item/3573/roasting-vegetables-to-perfection/page/all
Hello. What type of mushrooms were used in the picture provided?
Just white mushrooms!
Did you snap the beans in half or leave them whole?
I have done both! Totally your preference!