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This Roasted Green Beans and 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.
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.
Roasted Green Beans and 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 1x
Ingredients
- 8 oz green beans, trimmed and cut into 1–2 inch pieces
- 8 oz cremini or button mushrooms, trimmed and quartered
- 1/4 cup 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
- Preheat oven to 400°F.
- 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.
30 Comments
Adrienne @ How to Ice a Cake
May 7, 2012 at 7:34 amI 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 😀
Kiersten
May 7, 2012 at 7:44 pmYeah, 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. 😉
[email protected] of Sugar Free
May 7, 2012 at 8:28 amLove 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.
Kiersten
May 7, 2012 at 7:42 pmTruffle 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.
Stephanie @ henry happened
May 7, 2012 at 11:09 amI 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!
Kiersten
May 7, 2012 at 7:39 pmI 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!
Carol
May 7, 2012 at 1:02 pmThanks for the recipe. I bet these would be taste so good.!
Kiersten
May 7, 2012 at 7:37 pmThey are SO good, and super easy too!
Liz @ A Nut in a Nutshell
May 7, 2012 at 1:04 pmI’d pick out the mushrooms but I would go to town on those green beans!
Kiersten
May 7, 2012 at 7:34 pmHa ha, you and your mushrooms! I do the same thing with raw tomatoes.
Allison
May 7, 2012 at 2:25 pmOh my gosh. Seriously? Another great recipe. This looks SOO good. I cannot wait to try this out! Pinning it now. 🙂
Kiersten
May 7, 2012 at 7:33 pmThank you! And it’s perfect for summer, when the farmers market is full of green beans!
Jackie @ Domestic Fits
May 7, 2012 at 4:01 pmI love this! I’m a big fan of roasting veggies, so much flavor with so little effort. Bookmarked!
Kiersten
May 7, 2012 at 7:32 pmI’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. 😉
Pam
May 7, 2012 at 6:52 pmThese look so good. I would have never thought of walnuts and they are such a healthier choice in the nut family.
Kiersten
May 7, 2012 at 7:30 pmI love walnuts with green beans and mushrooms–they have a nice, earthy flavor that goes well with both of those veggies.
Brenda Williams
May 7, 2012 at 10:06 pmWhat a great looking dish! I love green beans and mushrooms, but never tried adding the walnuts. I will try this one for sure!
Kiersten
May 8, 2012 at 7:41 pmI have a big bag of walnuts in the pantry, so I’m constantly trying to put walnuts into random recipes. 😉
Notorious Spinks
May 9, 2012 at 12:07 amThis dish looks delish! I’ll have to add it to my arsenal!
Kiersten
May 9, 2012 at 3:49 pmThank you! And with summer coming up, it’s the perfect time to make this too–lots of local green beans at the grocery store!
myfudo
May 9, 2012 at 2:29 amThat 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!
Kiersten
May 9, 2012 at 3:48 pmThanks–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!
RJ
May 9, 2012 at 10:51 amYou 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!!
Kiersten
May 9, 2012 at 3:43 pmAw, 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. 🙂
Cat Davis - Food Family Finds
May 9, 2012 at 1:42 pmI’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.
Kiersten
May 9, 2012 at 3:39 pmYou can always omit the mushrooms and double the green beans. They are so delicious when you roast them!
Nikee
May 11, 2012 at 6:26 pmWhat do you serve them with/what is your main course?
Kiersten
May 12, 2012 at 8:18 amYou 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.
Carissa
October 9, 2014 at 8:25 pmWow, 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!
David Hartman
June 25, 2019 at 10:51 amSo I have some interest in making this at a youth camp I’ll be cooking at in a few weeks. But I’ll be cooking for 100, not 4. Don’t really want to spend the time trimming green beans and quartering fungus for 100 servings. Is this likely to still be decent using frozen green beans and sliced mushrooms?