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Roasted Green Beans & Mushrooms with Walnuts

Roasted Green Beans and Mushrooms with Walnuts

Roasted Green Beans & Mushrooms with Walnuts [close]
This Roasted Green Beans & Mushrooms recipe is one from my side dish arsenal.

Side dish arsenal? Yes! It’s my collection of fast, effortless side dishes–things that can be thrown together quickly so when my main dish requires a little more work, I can make a side that’s pretty much hands-off. They’re also a little bit lower in calories, so they pair perfectly with heavier entrees. I’ve shared a lot of these recipes here already–Barbecue Zucchini Fries, Roasted Broccoli, and Roasted Cauliflower & Kalamata Olives are a few of my favorites. I make sides like this all the time–I used to rely on frozen veggies in such cases, but I’ve been working on building a collection of go-to recipes that take only a few more minutes than those frozen vegetables, but taste a million gazillion (actual number!) times better.

Green Beans & Mushrooms
This recipe really couldn’t be much easier–the most time-consuming part is trimming the green beans. (And trust me, if you’ve never had roasted green beans before, the 5 minutes of trimming and cutting is well-worth the effort.) Once you’ve cut the beans and mushrooms, you throw them onto a baking sheet with the walnuts, spray them with cooking spray, and 15 minutes later, you have a fresh, delicious (not to mention healthy!) side dish that your whole family will love.

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Roasted Green Beans & Mushrooms with Walnuts

Roasted Green Beans & Mushrooms with Walnuts

A quick, healthy side dish made with fresh green beans, mushrooms, and walnuts. A little drizzle of truffle oil makes it even better!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Ingredients

  • 8 oz. green beans, trimmed and cut into 1-2 inch pieces
  • 8 oz. cremini or button mushrooms, trimmed and quartered
  • 1/4 c. chopped walnuts
  • olive oil cooking spray or mister
  • salt and pepper to taste
  • 2 tsp. truffle oil (you can omit this if you don’t have it on hand)

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss green beans, mushrooms, and walnuts together on a rimmed baking sheet. Spray with olive oil, then season with salt and pepper. Roast in oven for 15 minutes, stirring halfway through. Remove from oven and stir in truffle oil, if using.

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29 Comments

  • Reply
    Adrienne @ How to Ice a Cake
    May 7, 2012 at 7:34 am

    I need to build up my side dish arsenal. More often than not I pop a bowl of frozen peas in the microwave to go with my meals. To me its super tasty, but not so exciting 😀

    • Reply
      Kiersten
      May 7, 2012 at 7:44 pm

      Yeah, I used to do the same thing, except with other frozen veggies instead of peas. Then I got tired of them and started adding fresh herbs, flavored oils, etc. And then I got to the point where I couldn’t even look at frozen veggies without getting a little sick. 😉

  • Reply
    [email protected] of Sugar Free
    May 7, 2012 at 8:28 am

    Love this twist on a basic green been dish! I bet the truffle oil tastes great with it, so I’ll have to go find it.

    • Reply
      Kiersten
      May 7, 2012 at 7:42 pm

      Truffle oil is one of those things you either love or hate! Personally, I can’t get enough of it and I love that you can add a tiny bit of it to something and that’s all you need.

  • Reply
    Stephanie @ henry happened
    May 7, 2012 at 11:09 am

    I love these easy side ideas cuz I’m stuck in the frozen veggie rut. My kids pretty much only eat peas or broccoli but I get so bored with that! Thanks for more roasted yumminess!

    • Reply
      Kiersten
      May 7, 2012 at 7:39 pm

      I used to make Trader Joe’s frozen broccoli, asparagus, or haricot vert at least a few times a week and I got SO sick of them, which is why I started trying to find and come up with recipes like this one. I know a lot of kids are grossed out by mushrooms, but roasted green beans with just a little olive oil and sea salt are pretty kid friendly!

  • Reply
    Carol
    May 7, 2012 at 1:02 pm

    Thanks for the recipe. I bet these would be taste so good.!

    • Reply
      Kiersten
      May 7, 2012 at 7:37 pm

      They are SO good, and super easy too!

  • Reply
    Liz @ A Nut in a Nutshell
    May 7, 2012 at 1:04 pm

    I’d pick out the mushrooms but I would go to town on those green beans!

    • Reply
      Kiersten
      May 7, 2012 at 7:34 pm

      Ha ha, you and your mushrooms! I do the same thing with raw tomatoes.

  • Reply
    Allison
    May 7, 2012 at 2:25 pm

    Oh my gosh. Seriously? Another great recipe. This looks SOO good. I cannot wait to try this out! Pinning it now. 🙂

    • Reply
      Kiersten
      May 7, 2012 at 7:33 pm

      Thank you! And it’s perfect for summer, when the farmers market is full of green beans!

  • Reply
    Jackie @ Domestic Fits
    May 7, 2012 at 4:01 pm

    I love this! I’m a big fan of roasting veggies, so much flavor with so little effort. Bookmarked!

    • Reply
      Kiersten
      May 7, 2012 at 7:32 pm

      I’m a little bit obsessed with roasting veggies–I do it at least once a week. When I added this to my recipe index, I was kind of embarrassed by the number of roasted veggie recipes I had listed. 😉

  • Reply
    Pam
    May 7, 2012 at 6:52 pm

    These look so good. I would have never thought of walnuts and they are such a healthier choice in the nut family.

    • Reply
      Kiersten
      May 7, 2012 at 7:30 pm

      I love walnuts with green beans and mushrooms–they have a nice, earthy flavor that goes well with both of those veggies.

  • Reply
    Brenda Williams
    May 7, 2012 at 10:06 pm

    What a great looking dish! I love green beans and mushrooms, but never tried adding the walnuts. I will try this one for sure!

    • Reply
      Kiersten
      May 8, 2012 at 7:41 pm

      I have a big bag of walnuts in the pantry, so I’m constantly trying to put walnuts into random recipes. 😉

  • Reply
    Notorious Spinks
    May 9, 2012 at 12:07 am

    This dish looks delish! I’ll have to add it to my arsenal!

    • Reply
      Kiersten
      May 9, 2012 at 3:49 pm

      Thank you! And with summer coming up, it’s the perfect time to make this too–lots of local green beans at the grocery store!

  • Reply
    myfudo
    May 9, 2012 at 2:29 am

    That is something I should have done ages ago….(insert a lightbulb) Terrific idea! I will be compiling my list of dependable and quick and of course easy side dishes for when the need arises. This will definitely be in there. Thanks!

    • Reply
      Kiersten
      May 9, 2012 at 3:48 pm

      Thanks–I think it’s a good idea too! 😉 It’s nice to have that list of reliable recipes that you can whip up when you need them. Most of the ones I make are so easy, I know them by heart now!

  • Reply
    RJ
    May 9, 2012 at 10:51 am

    You are my favorite healthy food blog. I’m vegan and all of your recipes just make me drool! I think I could even convince my carnivorous family to eat your goodies!!

    • Reply
      Kiersten
      May 9, 2012 at 3:43 pm

      Aw, thank you so much! I had no idea that you were vegan! My goal is to make meatless recipes that appeal to everyone, so that really means a lot. 🙂

  • Reply
    Cat Davis - Food Family Finds
    May 9, 2012 at 1:42 pm

    I’ve never been fond of mushrooms (except with hominy) but that looks really good. I’ve never roasted green beans before but I must definitely try this soon.

    • Reply
      Kiersten
      May 9, 2012 at 3:39 pm

      You can always omit the mushrooms and double the green beans. They are so delicious when you roast them!

  • Reply
    Nikee
    May 11, 2012 at 6:26 pm

    What do you serve them with/what is your main course?

    • Reply
      Kiersten
      May 12, 2012 at 8:18 am

      You can serve them with just about anything! I mean, I wouldn’t pick an ethnic main dish like something Thai or Indian, but pretty much any main dish will work with green beans & mushrooms.

  • Reply
    Carissa
    October 9, 2014 at 8:25 pm

    Wow, what a savory, delicious dish! I used a mix of mushrooms from the farmer’s market and purple podded pole beans with my walnuts. Then I ate a whole bowl for dinner. Thanks for this marvelous recipe, I’ll definitely be making it again soon!

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