It’s always a challenge to find simple yet delicious ways to serve vegetables to my family, but these Balsamic Garlic Roasted Green Beans & Mushrooms definitely fit the bill. They’re easy, delicious, and healthy. What more could you ask for?
I feel like it’s important to serve vegetables with dinner, but I often resort to tossing a bag of baby carrots on the table with a bottle of Ranch dressing.
Not that there’s anything wrong with that, especially since that’s one veggie I know my kids will eat! But every once in a while I like to serve something a little more fancy, if you know what I mean?
These delicious roasted beans and mushrooms have just a few simple ingredients, and once they’re in the oven, I don’t need to fuss over them. My husband and I especially love green beans prepared this way, and my kids will eat them too (although a few of them bypass the mushrooms).
Serves 6
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 pound fresh green beans, trimmed and halved
- 8 ounces mushrooms, cleaned and halved
- 8-10 whole garlic cloves, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
- In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
- Bake for 20-25 minutes, or until beans are tender-crisp.
I love that this dish is simple enough for every day dining, but classy enough for company and special occasions. This is the kind of recipe that I know I’ll be making for years to come!
Be sure to save this savory side dish recipe to your favorite Pinterest Board for later.
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter | Google+
If you love this recipe, you might also like:
Roasted Garlic and Lemon Green Beans
Who Dished It Up First: Adapted from Kalyn’s Kitchen.
Roasted vegetables are so simple, yet decadent at the same time. This looks like a fantastic dish!
This looks so wonderful. I love green beans but never thought of making them with balsamic vinegar.
How do I toss to coat evenly if they’re laying on the pan and already been drizzled?
I just use my hands to stir them around, but you could use a spoon if you wanted.
I had the same question. Why not toss the beans in the mixture before putting them on the pan? Seems they would be completely coated if tossed in a bowl.
I just didn’t want to dirty an extra dish. But you could certainly toss them in a bowl. Or mix the balsamic mixture up in a large bowl, add the beans, and toss them that way.
I just made them for a church supper tomorrow. Hope they reheat well! I added a pinch of oregano and basil, and a Tbs. of raw honey to the mixture.
Delicious! Thank you for this recipe. I’m sure I’ll make it many times.
They were good but I was expecting more flavor. I’ll try marinating them a little more before hand.
Why try to put someone on blast with asking how to coat them if on a sheet, just get the jest of it. If you can’t figure out how to coat them, maybe you shouldn’t be cooking PERIOD….Not sure why I get caught up with reading comments. Some women are complete beasts.
Put in a zip bag I added many diff spices also to bag. Then just shake a squash around the bag pour on cookie sheet
Maybe asking questions is a good way to learn.
These were absolutely fabulous. I’m tickled by some of the responses about how to toss them.
This was very good. It was a bit bland so I added a dash of balsamic vinager. It was so good. We couldn’t get enough of it. Thanks for another great way to get vegetables.
I just made this dish tonight. im not a good cook and not confident in the kitchen but I’m trying. My dish didn’t turn out. The green beans are almost burned and super dry. :(. I did 450 degrees for 20 mins like the recipe said. Help!!
The beans will have a few “burned” looking spots being roasted. But it sound like maybe your oven runs a little hot and you’d just need to cut back on the cooking time, maybe 15-17 minutes instead of 20?
I hadn’t this same problem my first time, so I’m sure my over runs hot. My second time around I turned the heat down to 375 and only cooked them for 15 min. The beans were prefect.
These were so yummy. Thank you for the recipe.
I made these as a side dish for our Thanksgiving feast yesterday. Delicious! I omitted the garlic, because I had garlic in several other dishes. And I used 2 bags of frozen green beans instead of fresh, because the store had sold out of the fresh. But it didn’t matter. It came out wonderful! I also added some orange zest grated on top at the end, with the salt and pepper, and it really added a delicious and unique taste. So wonderful! I’ll be making it again, for sure. Thanks for sharing this recipe!