Roasted Mushrooms and Green Beans (Paleo, Whole30)
These Roasted Mushrooms and Green Beans are an easy, healthy side dish! Made on one pan, they're simple enough for a weeknight dinner and would be great as a Thanksgiving side dish. Plus they're naturally gluten-free, low carb, vegan, keto, Paleo and Whole30 friendly.
Servings: 4 servings
Calories: 183kcal
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.
Notes
Note: For the mushrooms, I like baby bella or white button mushrooms, but use whichever you like. Just make sure they're approximately the same size so they cook at the same rate.
Substitutions
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.
Make ahead
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.
Freezer info
I do not recommend freezing this dish. They vegetables will become too soggy when thawed.
Nutrition
Calories: 183kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 594mg | Potassium: 414mg | Fiber: 5g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg