Roasted Green Beans & Mushrooms with Walnuts

By Kiersten | Last Updated: November 13, 2014

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.
Go to Roasted Green Beans & Mushrooms with Walnuts recipe

Roasted Green Beans & Mushrooms with Walnuts

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

5 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)
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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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Comments

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. 😉

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!

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. 😉

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!

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!

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!!

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. 🙂

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.

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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