I’m excited to share my Roasted Green Beans And Mushrooms recipe, featuring a simple garlic butter sauce and pantry-friendly ingredients that come together in minutes.

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I never imagined green beans could upstage the main course, but I keep coming back to this version. I roast fresh green beans trimmed with cremini mushrooms until the edges caramelize and everything gets that singed, nutty bite.

It feels like a grown up take on Roasted Green Beans And Mushrooms and even flirts with Roasted Garlic Parmesan Green Beans without being fussy. It’s loud, quick, and kinda addictive.

If you like veggies that have attitude this one will make you curious, maybe make you rethink what a side dish can do.

Ingredients

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Green beans: crisp, high in fiber and vitamin C, low calorie, adds fresh vegetal crunch.
mushrooms: meaty umami, low fat, source of B vitamins and potassium, earthy flavor.
Unsalted butter: adds rich creamy fat and brown flavors when roasted use sparingly.
olive oil: heart healthy monounsaturated fat helps caramelize, mild fruity taste.
Garlic: pungent, adds savory depth and antioxidants not sweet, lightly sharp when roasted.
Lemon juice: brightens with acidic tang, cuts richness, gives fresh citrus lift.
Parmesan: salty umami punch adds protein and calcium, finishes with nutty savory notes.

Ingredient Quantities

1 lb (450 g) fresh green beans trimmed

8 oz (225 g) cremini or white mushrooms, sliced

3 tbsp unsalted butter

1 to 2 tbsp extra virgin olive oil

3 garlic cloves minced or grated

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp fresh lemon juice (about half a lemon) optional

1 tbsp fresh parsley chopped

1/4 tsp crushed red pepper flakes optional

2 tbsp grated Parmesan cheese optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and pat it dry if you like extra crispness.

2. Trim 1 lb (450 g) green beans and slice 8 oz (225 g) mushrooms; pat both dry so they roast instead of steam.

3. In a big bowl toss the beans and mushrooms with 1 to 2 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

4. Spread everything in a single layer on the prepared sheet, dont overcrowd the pan or they will steam. Roast for 14 to 18 minutes, stirring or shaking the pan once halfway through, until green beans are blistered and mushrooms are golden.

5. While they roast, melt 3 tbsp unsalted butter in a small skillet over medium-low heat. Add 3 garlic cloves minced or grated and cook about 30 to 45 seconds until fragrant but not browned.

6. Stir 1 tbsp fresh lemon juice into the garlic butter if using, and add 1/4 tsp crushed red pepper flakes if you want some heat.

7. When the veggies are done, transfer the hot beans and mushrooms into the skillet with the garlic butter and toss gently to coat. Taste and add more salt or pepper if needed.

8. Sprinkle 1 tbsp fresh parsley and 2 tbsp grated Parmesan over the tossed vegetables if using, toss once more, then serve immediately.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil
2. Chef’s knife and cutting board for trimming beans and slicing mushrooms
3. Large mixing bowl for tossing the veggies
4. Measuring spoons (tbsp and tsp) and a small measuring cup for the oil
5. Small skillet for melting butter and cooking the garlic
6. Wooden spoon or heatproof spatula for stirring and tossing
7. Tongs or a spatula to transfer and shake the pan
8. Garlic press or microplane plus a fine grater for the Parmesan, and oven mitts or potholders for handling the hot sheet

FAQ

What oven temperature and time should I use?

Roast at 425°F (220°C) for about 15 to 20 minutes. Thinner beans finish faster, thicker ones need more time. Shake or stir once at the 10 to 12 minute mark so they brown evenly, and check at 15 minutes so they don't burn.

How do I get the beans crispy instead of soggy?

Dry the beans well after washing, lay them in a single layer with space between pieces, and don't overcrowd the pan. Use a little oil plus butter for flavor but keep the amount moderate. A final 1 to 2 minute broil can help crisp them up, just watch closely.

Can I use frozen green beans instead of fresh?

You can, but thaw them completely and pat them very dry first. They won't be quite as snappy as fresh beans and may need a few extra minutes in the oven. For best texture use fresh when you can.

The mushrooms always make the pan watery, any hacks to avoid that?

Give mushrooms space on the pan so steam can escape, and roast them with the beans only if there's room. Salt draws out moisture so consider salting mushrooms later in cooking. Or quickly sear the mushrooms in a hot skillet first to evaporate liquid, then add to the beans near the end.

I need this dairy free, what are the swaps?

Use extra virgin olive oil or a plant based butter instead of unsalted butter. Skip the Parmesan or use nutritional yeast for a cheesy note. Everything else stays the same.

Can I make this ahead and reheat it?

Yes. Roast, cool, then store in the fridge up to 3 days. Reheat in a 400°F (200°C) oven for 6 to 8 minutes to revive the crispness. Microwave will work but it gets soft and a bit limp.

Roasted Green Beans Recipe Substitutions and Variations

Green beans: swap for asparagus tips, broccolini or sugar snap peas. They roast similarly, tho asparagus cooks a bit faster so check early.
Mushrooms: use white button mushrooms, sliced portobello or shiitake instead. Texture and flavor change a little, portobello will be meatier.
Butter / olive oil: use all extra virgin olive oil, ghee, avocado oil or a vegan butter if you want dairy free. Ghee gives nutty richness, avocado oil handles high heat well.
Parmesan cheese: substitute Pecorino Romano, grated Asiago, nutritional yeast for a vegan nutty hit, or skip and sprinkle toasted breadcrumbs for crunch.

Pro Tips

– Pat the beans and mushrooms really dry before they hit the pan, and if you want extra crispness, preheat the baking sheet in the oven for a few minutes so the veg sizzles on contact.
– Use olive oil for roasting and save the butter for the pan at the end; butter burns fast at high heat so adding it after roasting gives the flavor without the burnt taste.
– Don’t overcrowd the sheet, spread in a single layer or use two pans; steaming makes them soggy and youll lose that nice blister and browning.
– Grate or finely mince the garlic and add it to the butter off the high heat; garlic cooks in seconds and burned garlic tastes bitter, so keep it low and watch it.
– Brighten it at the end with lemon juice and a sprinkle of Parmesan or crunchy breadcrumbs for texture, and let it rest a minute so the juices redistribute before serving.

Roasted Green Beans Recipe

Recipe by Sarah level

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I’m excited to share my Roasted Green Beans And Mushrooms recipe, featuring a simple garlic butter sauce and pantry-friendly ingredients that come together in minutes.

Servings

servings

Calories

185

kcal

Equipment: 1. Rimmed baking sheet lined with parchment or foil
2. Chef’s knife and cutting board for trimming beans and slicing mushrooms
3. Large mixing bowl for tossing the veggies
4. Measuring spoons (tbsp and tsp) and a small measuring cup for the oil
5. Small skillet for melting butter and cooking the garlic
6. Wooden spoon or heatproof spatula for stirring and tossing
7. Tongs or a spatula to transfer and shake the pan
8. Garlic press or microplane plus a fine grater for the Parmesan, and oven mitts or potholders for handling the hot sheet

Ingredients

1 lb (450 g) fresh green beans trimmed
8 oz (225 g) cremini or white mushrooms, sliced
3 tbsp unsalted butter
1 to 2 tbsp extra virgin olive oil
3 garlic cloves minced or grated
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp fresh lemon juice (about half a lemon) optional
1 tbsp fresh parsley chopped
1/4 tsp crushed red pepper flakes optional
2 tbsp grated Parmesan cheese optional

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and pat it dry if you like extra crispness.
Trim 1 lb (450 g) green beans and slice 8 oz (225 g) mushrooms; pat both dry so they roast instead of steam.
In a big bowl toss the beans and mushrooms with 1 to 2 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.
Spread everything in a single layer on the prepared sheet, dont overcrowd the pan or they will steam. Roast for 14 to 18 minutes, stirring or shaking the pan once halfway through, until green beans are blistered and mushrooms are golden.
While they roast, melt 3 tbsp unsalted butter in a small skillet over medium-low heat. Add 3 garlic cloves minced or grated and cook about 30 to 45 seconds until fragrant but not browned.
Stir 1 tbsp fresh lemon juice into the garlic butter if using, and add 1/4 tsp crushed red pepper flakes if you want some heat.
When the veggies are done, transfer the hot beans and mushrooms into the skillet with the garlic butter and toss gently to coat. Taste and add more salt or pepper if needed.
Sprinkle 1 tbsp fresh parsley and 2 tbsp grated Parmesan over the tossed vegetables if using, toss once more, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.