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.
Servings 6 servings
Calories 95kcal
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.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 782mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 33mg | Calcium: 26mg | Iron: 1mg