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
martha
I just made them for a church supper tomorrow. Hope they reheat well! I added a pinch of oregano and basil, and a Tbs. of raw honey to the mixture.
Delicious! Thank you for this recipe. I’m sure I’ll make it many times.
Martha
I had the same question. Why not toss the beans in the mixture before putting them on the pan? Seems they would be completely coated if tossed in a bowl.
Danelle
I just didn’t want to dirty an extra dish. But you could certainly toss them in a bowl. Or mix the balsamic mixture up in a large bowl, add the beans, and toss them that way.
Adriana Popowycz
This recipe is DELICIOUS! I always do all my “tossing” in a ziploc or twist tie bag – no extra dishes to clean, just toss when you’re done!
Chantelle Walker
How do I toss to coat evenly if they’re laying on the pan and already been drizzled?
Danelle
I just use my hands to stir them around, but you could use a spoon if you wanted.