These Roasted Green Beans & Mushrooms are so flavorful, healthy and delicious! It’s an easy vegetable side dish recipe that you can feel good about feeding your family!
Need another Thanksgiving side dish idea to complete your holiday meal? Make my !
Roasted Green Beans & Mushrooms Recipe
I was just sitting at my husbands office desk trying to get some editing done on my laptop and all of a sudden the screen saver popped up on the desk top we have there.
I know some of you out there might be really attached to your shooting star screen savers, or colored bubbles floating across your screen, or maybe you just like to see your name bouncing across the screen. At our house we like to have the computer pull old pictures we’ve downloaded and run through a little slide show.
So as I was sitting at the desk and the screen saver came on I couldn’t help but look. The pictures that popped up were of our anniversary trip to Mexico from last year.
All of a sudden I saw a picture of me zip lining upside down, then Mike holding onto a dolphins fin and being pulled across the water, a romantic candle light dinner on the beach, and then a picture of me in my bikini… ooopss sorry that was for the hubbie. 🙂 hehe
Anyways, as I was watching the slideshow I couldn’t help but smile. So many memories filled my mind.. feelings of thankfulness filled my heart.
Warning.. I’m about to get mushy. 🙂
Looking at those pictures just made me realize how blessed I am to be married to Mike.
He loves with everything he has. He puts his heart and soulinto whatever he’s doing. He takes my hand andwalksme down paths I am scared to go down alone. He is patient with me as I have my delirious moments. Laughs at my corny jokes and gets my weird sense of humor. Pushes me outside my comfort zone to help me grow. He has helped me through some of the toughest times of my life, including losing a child.Holds me when he knows I just need to cry and get it out. He totally is the love of my life!
Looking at those pictures just reminded me that God knew exactly what he was doing when he put us together. And He knows exactly what He is doing as we navigate through this life. He is not surprised at what life throws us… not one bit. But I’m pretty sure if He gave me Mike, I’m ok with whatever plan He has for me!
Just needed to throw in a little “thankfulness” since… well.. its Thanksgiving next week people!
Where has the time gone? I feel like I was just starting my new years resolutions and its already almost Christmas! Shows you how well I’ve done at my resolutions. *sigh* Well, actually the only one I haven’t been great at is the whole “gonna run a half marathon” thing. Which I am SOOO doing next year… after I start to like running.
Ok… back to the whole thanksgiving thing. Wow! Going on tangents today.Todays recipe is a lighter healthier version of the ever so popular Green Bean Casserole. Except this is not a casserole loaded with sodium… its better! Roasted Green Beans seasoned with fresh lemon juice and thyme and roasted along side baby portabella mushrooms.
In the words of my dear father …. “YEAH BABY!”
So stinking easy to make and totally delivers on flavor. The green beans are cooked through but still have a crunchiness to them. De-lish!
My thoughts… if you made this dish instead of green bean casserole for thanksgiving… you can have an extra slice of pie!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
Author:Krista
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6-8 servings 1x
Category:Side Dish
Method:Oven
Cuisine:American
Print Recipe
Description
These Roasted Green Beans & Mushrooms are so flavorful, healthy and delicious! It’s an easy vegetable side dish recipe that you can feel good about feeding your family!
Ingredients
Scale
4 cups of fresh green beans, ends trimmed and cut into 1 1/2″ sticks
1 pint of baby portabella mushooms, sliced
1 teaspoon of dry thyme
1 tablespoon of lemon juice
2–3 tablespoons of olive oil
salt & pepper
1/3 cup of shredded parmesan cheese
Instructions
Preheat oven to 400.
In a bowl toss green beans, mushrooms, thyme, lemon juice, olive oil, salt & pepper until everything is coated.
Place green bean mushroom mixture onto a baking sheet in a single layer.
Bake for 20 minutes.
Remove from oven, place in serving dish and sprinkle with parmesan cheese.
Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.
This blend of basil, parmesan, and olive oil is always a welcome addition to our favorite veggies. Cook green beans any way you like — blanched, steamed, or roasted — then toss with a few spoonfuls of jarred pesto.
Add minced garlic and sauté until fragrant. Add the drained green beans and cook for about 5 minutes, stirring occasionally. Sprinkle Parmesan cheese over the beans and season with salt and pepper. Cook for and additional 2 minutes until the cheese is melted and the beans are heated through.
Adding baking soda to boiling water before adding the green beans prevents the beans from turning brown as they cook. The baking soda also helps soften the beans so they are not stringy.
Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme.
If you're looking for a simple mixture that will pair well with a variety of meals, a combination of onion salt, garlic salt, garlic powder, and black pepper works well. You can add dry spices, such as the ones in this mixture, to the skillet at the same time as the green beans.
Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.
If your green beans are tough after roasting it most likely means one of two things. Either the green beans you used were a bit too mature and tough (this method is best with slender green beans, especially haricots verts, or French green beans) or you didn't cook them long enough.
Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
The main different is the texture. Because French cut green beans are sliced so thinly they cook up silky and tender. The slicing also turns the veggie from a tube to a strip, which helps the beans absorb the flavors they're cooked with (more on that below).
For that reason, most of the BHG's test kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It's an added step that takes less than a minute but improves the flavor and texture of your dish.
Toss drained/rinsed/dried beans with a bit of olive oil (or avocado oil) and your favorite seasonings. You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.
Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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