Roasted Green Beans With Mushrooms
These Roasted Green Beans with mushrooms and red peppers are my favorite way to get a colorful vegetable on the table without a lot of work.
Everything goes on one sheet pan, roasts in about 25 minutes, and comes out crisp on the edges and tender in the middle.
Where This Roasted Vegetable Combo Started
The first time I had green beans, red peppers and mushrooms roasted together was at the wonderful Cap City Diner in Columbus, Ohio, served alongside glazed salmon and rice. The veggies came out so pretty and colorful, just like in our Smoked Sausage Peppers and Onions recipe. I remember thinking, why have I never done this at home? Nothing fancy. Just good vegetables that actually tasted like themselves.
So I went home and started playing. After a few rounds of testing in our kitchen, I landed on the two things that make this recipe work. First, cut everything to match so it all finishes roasting at the same time. Second, lay the veggies out in stripes instead of tossing them together. It looks gorgeous, and it’s easier to flip one kind of vegetable at a time.
Then I made a big pan for my friends at Bible study. Both of them said almost the same thing: “I never think to just throw veggies on a pan.” They couldn’t believe how simple it was, or how good plain vegetables could taste with a little oil, salt and heat.
Why You’ll Love This Roasted Green Beans Recipe
- Easy to get right. It all happens on one pan. Prep the veggies while the oven heats, and dinner’s side dish is ready in about 25 minutes.
- Everything finishes together. The notes on cutting below give you the tips for success.
- Colorful and pretty. The roasted veggies look like you tried way harder than you did.
- Goes with everything. Serve it with fish, steak, pork or chicken.
- Pantry seasonings. Olive oil, kosher salt, black pepper and granulated garlic.
- Meal prep friendly. Cut the veggies ahead of time, then season and roast when you’re ready to eat.
Ingredients Needed:
- Fresh green beans: Look for beans that are bright green and snap when you bend them. A 12-ounce bag of pre-trimmed beans is a great shortcut.
- Mushrooms: White button or baby bella (also called cremini) both work. Baby bellas have a slightly deeper, earthier flavor.
- Red bell pepper: Adds sweetness and that pop of color. Yellow or orange peppers work too.
- Olive oil: Helps everything brown instead of drying out.
- Kosher salt and black pepper: Kosher salt has bigger flakes, so it’s easier to sprinkle evenly.
- Granulated garlic: I use granulated garlic instead of fresh here on purpose, it sticks to the veggies well and toasts up nicely.
We love serving this vegetable side dish with Creamy Baked Macaroni and Cheese, Baked Chicken Tenders, Pizza Pasta Bake, or our Ham Ball recipe.
How to Cut the Veggies So They Roast Evenly
This is the part that makes or breaks a pan of mixed roasted vegetables. If the pieces are all different sizes, some burn while others are still crunchy. Here’s what we landed on after testing:
- Green beans: Cut into pieces about 3 inches long, or a nice bite sized piece.
- Red pepper: Slice into strips the same thickness as the green beans, so they cook at the same rate.
- Mushrooms: Cut them a little thicker than the other veggies. Mushrooms are less dense, so thin slices shrink and dry out before the beans are done.
How to Make Roasted Green Beans
- Heat the oven. Preheat oven to 375°F. Use the roast setting if your oven has one. If not, the regular bake setting works just fine.
- Prep the green beans. Rinse the beans in a strainer under cold water, then allow to dry or pat dry. Snap or cut off the stem ends, then cut the beans into pieces about 3 inches long. Add them to a large mixing bowl with about half of the olive oil, salt, pepper and granulated garlic, and toss until every bean is shiny. Spread them in a single layer on one half of a large rimmed baking sheet.
- Prep the mushrooms. Wipe off any dirt with a damp paper towel. Coarsely chop them into chunky pieces, about 50% thicker than the beans. Toss them in the same bowl (no need to wash it) with a quarter of the oil and seasonings, then spread them on a quarter of the baking sheet.
- Prep the pepper. Rinse and slice it into strips about as thick as the green beans. Toss in the same bowl with the rest of the oil and seasonings, then spread them on the last quarter of the pan.
- Roast. Make sure the veggies are spread out with a little space between them, then roast for 20 minutes. Take the pan out and use a spatula to flip each row of veggies over so the other side gets a chance to brown.
- Check and finish. The beans should be bright green with a few golden, wrinkly spots. The mushrooms should be browned and slightly shrunk, and the peppers soft with slightly crispy edges. We often roast another 5 to 10 minutes to achieve the perfect finish.
Jennifer’s Tips for Crisp Tender Roasted Veggies
- Let the veggies dry before adding oil and seasoning because water prevents browning.
- Give them room for air to circulate on the sheet pan. If the veggies are piled on top of each other the roasting time will increase significantly.
- In our Sausage, Potatoes and Green Beans recipe we like to roast the hearty ingredients at 410°F. With peppers and mushrooms being in the same pan we found that a slightly lower temperature lets everything catch up and keeps the tips of the vegetables from burning.
- Through testing we learned to lay each vegetable in its own row on the baking sheet instead of tossing everything together. It looks so pretty coming out of the oven, and it’s much easier to flip one kind of vegetable at a time.
More Easy Variations
- Parmesan: Sprinkle freshly grated Parmesan over the hot veggies right out of the oven.
- Lemon: A squeeze of fresh lemon juice at the end brightens everything up.
- A little heat: Add a pinch of red pepper flakes with the seasonings.
- Balsamic: Drizzle with a little balsamic glaze before serving.
- Add an onion: Red onion wedges roast in about the same time and add sweetness.
Notes To Make Ahead Of Time
Cut the veggies a day or two ahead, keep them dry in the fridge, then season and roast right before dinner. They’re best fresh out of the oven.
More Easy Side Dish Recipes
Roasted Green Beans with Mushrooms
Ingredients
- 12 ounces fresh green beans
- 8 ounces mushrooms white or baby bella
- 1 red pepper
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
Instructions
- Preheat oven to 375℉. Use the roast setting if your oven has one. If not, the regular bake setting works just fine.
- Rinse and dry green beans. Remove ends and cut into 3" inch pieces. In a mixing bowl toss with 1/3 of the oil, salt, pepper and garlic. Arrange on half of a large baking sheet.
- Coarsely chop mushrooms, should be slightly thicker than slices so they don't roast too quickly. In the same bowl toss with 1/3 of the oil, salt, pepper and garlic. Arrange on a quarter of a large baking sheet.
- Wash and slice pepper to be the same thickness of the green beans. In the same bowl toss with 1/3 of the oil, salt, pepper and garlic. Arrange on a quarter of a large baking sheet.
- With vegetables spread out evenly of the baking sheet roast for 20 minutes. Use a spatula to flip the vegetables over. Veggies may be done or may need an additional 5 to 10 minutes to reach desired doneness.
Did you make this recipe?
Follow PlowingThroughLife on Instagram and Pinterest for more! And don’t forget to leave your thoughts below.
Rate This Recipe Pin This Recipe
