Roasted green beans and baby bella mushrooms tossed with olive oil, garlic, and fresh rosemary. The beans stay crisp-tender, the mushrooms get golden, and the whole dish has that cozy, holiday-worthy flavor, yet it's simple enough for a Tuesday night.
If I'm being honest, I think roasted vegetables are the secret to actually loving your veggies. And this roasted green beans with mushrooms situation? It's the kind of side dish that has just enough elegance to land on a holiday table-without requiring more than a handful of ingredients.
This is my go-to side dish for when I want something that feels both healthy and delicious. Let me show you just how easy it is to make, and you'll definitely want this side dish on your table all year round.
Ingredients You'll Need
Here's what you'll need to pull this side dish together:
- Olive oil: just enough to coat the veggies so they roast up nicely.
- Fresh rosemary: earthy, fragrant, and the perfect match for mushrooms.
- Sea salt + black pepper: simple seasonings that bring it all together.
- Garlic: two cloves, minced, for that irresistible roasted aroma.
- Baby Bella mushrooms: also called crimini, they roast into juicy, meaty bites.
- Green beans: fresh and snappy; the star of the show!
How to Make Roasted Green Beans and Mushrooms
Wash and dry the green beans and mushrooms. Trim the ends off the green beans and cut the mushrooms into quarters.
On a big baking sheet, drizzle the green beans and mushrooms with olive oil, sprinkle with chopped rosemary, salt, and black pepper. Add the minced garlic.
Use your hands (the best kitchen tool!) to toss everything until well coated.
Slide the tray into a 425°F (220°C) oven and roast for 15-20 minutes until the green beans have a slight char on the ends. The beans should be tender with a little bite, and the mushrooms will get that caramelized flavor we love.
This dish smells incredible right out of the oven. You can squeeze a little bit of lemon juice, or even finish with parmesan, lemon herb sauce, or tahini sauce if you're feeling fancy.
Recipe Tips
Dry the green beans well. Any excess water will steam them instead of roasting, and you'll lose those crispy edges.
Slice mushrooms thick. Thicker pieces hold their juiciness while still getting nicely caramelized.
Finish with freshness. A squeeze of lemon juice at the end adds the perfect bright finish to take the flavor up a notch.
Serving Suggestions
Pair with protein. Serve alongside my honey mustard chicken, lemon herb thighs, or Mediterranean lamb for a nice, healthy dinner.
With pasta or grains. Toss them into a bowl of easy garlic pasta, sausage rigatoni, or swap the zucchini in my farro bowl.
Looking for more veggie sides? Try my roasted eggplant, roasted cauliflower, roasted broccoli, or Mediterranean mashed potatoes.
Olive Oil Roasted Green Beans and Mushrooms
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Olive oil roasted green beans with mushrooms, garlic, and rosemary. A simple, flavorful side dish with golden edges and plenty of savory flavor. Perfect for a weeknight dinner or holiday gatherings.
Ingredients
- 1 lb fresh green beans, trimmed
- 8 oz baby bella (crimini) mushrooms, quartered
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss green beans and mushrooms with olive oil, rosemary, garlic, salt, and pepper. You can do this in a bowl or directly on the baking sheet.
- Spread evenly on the prepared baking sheet.
- Roast for 15-20 minutes, until the green beans are tender-crisp and the mushrooms have a dark brown color.
- Serve with a squeeze of lemon and more rosemary, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
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