This recipe for Roasted Mushrooms and Green Beans is an easy, healthy side dish! It’s all made on one pan so it’s simple enough for weeknight dinners but it’s also great for Thanksgiving.
Plus the recipe is naturally gluten-free, low carb, keto, vegan, Paleo and Whole30 friendly.
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Why this recipe works
Roasting is a great cooking method for almost any vegetable. The veggies get tender and caramelized in the oven, concentrating their flavors. And if I’m going to roast one vegetable, I like to add at least one or two more to the pan. You get more flavor, texture and nutrition.
So for this recipe, I started with mushrooms. I’m not a fan of them raw, but when they’re roasted until deeply browned and caramelized, they have a meaty texture and earthy flavor. Taking a tip from this recipe by J. Kenji Lopez-Alt, I start them in the oven by themselves. Mushrooms contain a lot of water so cooking them first draws out their moisture without making the other vegetables soggy.
After roasting them for 15 minutes, I add green beans and sliced shallots that have been tossed with savory seasonings. It might seem like too much for one pan, but the mushrooms shrink as they cook. The shallots become tender and almost sweet and the green beans reach the perfect texture between crisp and soggy.
While the total baking time is 45 minutes, you barely have to do anything to them while they cook. So you can bake something else in the oven on the second rack or you can cook the rest of the meal on the stove.
Also, green bean casserole is great for Thanksgiving. But let’s face it, it’s kind of a pain to make and store-bought versions are often bland. So these roasted mushrooms and green beans with shallots combine all the main ingredients from green bean casserole but they’re much easier to make and just as delicious.
What you need
Ingredients:
- 8 oz. sliced mushrooms – I like baby bella or white button mushrooms, but use whichever you like. Just make sure they’re sliced approximately the same size so they cook at the same rate.
- 4 tablespoons avocado oil or olive oil, divided
- 1 teaspoon fine sea salt, divided
- 1 teaspoon dried thyme, divided – Dried herbs like thyme and rosemary are great for any occasion but also are common on Thanksgiving, making this a versatile recipe.
- 1 teaspoon dried rosemary, divided
- 12 oz. green beans – I buy trimmed green beans to make prep faster and easier.
- 2 medium shallots
- ½ teaspoon garlic powder – I prefer garlic powder here instead of fresh, as fresh garlic often ends up either underbaked (and will taste raw and harsh) or overbaked (becoming burnt).
- ½ teaspoon ground black pepper
- 1 tablespoon fresh thyme, roughly chopped – While I add dried thyme before the vegetables are roasted, I like to add fresh thyme at the end for, well, freshness.
Equipment:
- a stainless steel baking sheet
- parchment paper
- a cutting board
- a chef’s knife
- measuring spoons
- a medium mixing bowl
- serving utensils
How to make Roasted Mushrooms and Green Beans
Step 1: Heat the oven to 375° F.
Step 2: Line a sheet pan with parchment paper.
Step 3: Add the mushrooms to the baking sheet, then pour over 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon dried thyme and ½ teaspoon dried rosemary. Toss until the mushrooms are evenly coated, then spread out into a single layer. Bake for 15 minutes, until the mushrooms are turning brown.
Step 4: While the mushrooms are baking, peel and thinly slice the shallots. In a medium bowl add the green beans, shallots, 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, the garlic powder and the black pepper. Toss until everything is evenly coated.
Step 5: Once the mushrooms have baked for 15 minutes, remove the pan from the oven. Pour the shallot and green bean mixture over the mushrooms. Carefully try to make sure all the shallots are flat on the baking sheet (careful, the pan will be hot!) but the green beans can sit on top of the other vegetables. Bake for 30 minutes, until the vegetables are tender and the mushrooms are a deep brown. Serve immediately.
Frequently Asked Questions (FAQ)
Use whichever mushrooms you like. Just make sure they’re sliced approximately the same size so they cook at the same rate.
Instead of the shallots you can use ½ of a small onion, peeled and thinly sliced.
You can omit the fresh thyme or use other fresh herbs, such as rosemary, basil, tarragon or parsley.
The dish can be made and stored in the fridge for up to 5 days. Reheat in a 300° F until warm, about 15-20 minutes.
I do not recommend freezing this dish. The vegetables will become too soggy when thawed.
Other recipes you might like:
- Roasted Green Beans and Brussels Sprouts (vegan, Paleo, Whole30)
- Riced Cauliflower Stuffing (vegan, Paleo, Whole30)
- Easy Roasted Asparagus with Lemon (vegan, Paleo, Whole30)
- Chinese-Style Roasted Carrots and Asparagus (vegan, Paleo, Whole30)
Roasted Mushrooms and Green Beans (Paleo, Whole30)
Ingredients
- 8 oz. sliced mushrooms see notes
- 4 tablespoons avocado oil or olive oil, divided
- 1 teaspoon fine sea salt, divided
- 1 teaspoon dried thyme, divided
- 1 teaspoon dried rosemary, divided
- 12 oz. green beans, trimmed
- 2 medium shallots, peeled and thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme, roughly chopped
Instructions
- Heat the oven to 375° F
- Line a sheet pan with parchment paper.
- Add the mushrooms to the baking sheet, then pour over 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon dried thyme and ½ teaspoon dried rosemary. Toss until the mushrooms are evenly coated, then spread out into a single layer. Bake for 15 minutes, until the mushrooms are turning brown.
- While the mushrooms are baking, peel and thinly slice the shallots. In a medium bowl add the green beans, shallots, 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, the garlic powder and the black pepper. Toss until everything is evenly coated.
- Once the mushrooms have baked for 15 minutes, remove the pan from the oven. Pour the shallot and green bean mixture over the mushrooms. Carefully try to make sure all the shallots are flat on the baking sheet (careful, the pan will be hot!) but the green beans can sit on top of the other vegetables. Bake for 30 minutes, until the vegetables are tender and the mushrooms are a deep brown. Serve immediately.
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