Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms extra special.
Why You’ll Love This Recipe
It’s always a challenge to find simple yet delicious ways to serve vegetables to my family, but these Balsamic Garlic Roasted Green Beans and Mushrooms definitely fit the bill.
They’re easy, delicious, and healthy. What more could you ask for?
I feel like it’s important to serve vegetables with dinner, but I often resort to tossing a bag of baby carrots on the table with a bottle of Ranch dressing.
Not that there’s anything wrong with that, especially since that’s one veggie I know my kids will eat! But every once in a while I like to serve something a little more fancy, if you know what I mean? And balsamic vinegar makes just about anything seem fancy!
These delicious roasted beans and mushrooms have just a few simple ingredients, and once they’re in the oven, I don’t need to fuss over them.
My husband and I especially love green beans prepared this way, and my kids will eat them too (although a few of them bypass the mushrooms), which makes this the perfect side dish for almost any meal.
I love that this dish is simple enough for every day dining, but classy enough for company and special occasions.
This is the kind of recipe that I know I’ll be making for years to come!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: fresh green beans, mushrooms, garlic
- Olive oil
- Balsamic vinegar
- Salt and pepper
Balsamic Garlic Roasted Green Beans & Mushrooms
Ingredients
- 1 pound fresh green beans trimmed and halved
- 8 ounces mushrooms cleaned and halved
- 8-10 whole garlic cloves halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
- In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
- Bake for 20-25 minutes, or until beans are tender-crisp.
Nutrition
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36 comments
Karla Sheeley
These were absolutely fabulous. I’m tickled by some of the responses about how to toss them.
Kellie
Why try to put someone on blast with asking how to coat them if on a sheet, just get the jest of it. If you can’t figure out how to coat them, maybe you shouldn’t be cooking PERIOD….Not sure why I get caught up with reading comments. Some women are complete beasts.
JoAnna Toth
Shut up rude!!
mammyblu
Picky, picky, picky
Chris
Maybe asking questions is a good way to learn.
Dee benedict
Put in a zip bag I added many diff spices also to bag. Then just shake a squash around the bag pour on cookie sheet
Karen
They were good but I was expecting more flavor. I’ll try marinating them a little more before hand.