These easy Roasted Balsamic Green Beans and Mushrooms are a healthy, twenty minute side dish that taste like a gourmet restaurant side. Jump to Recipe keyboard_arrow_down
Roasted Balsamic Green Beans and Mushrooms are a healthy and tasty side dish that will get everyone to eat their veggies. Plus the leftovers are delicious and can be utilized all week.
It seems like I often get stuck in a rut, making the same simple side dishes over and over. Usually a salad. Now, don’t get me wrong, I love a good salad, but when you have the same salad day after day, it can get a bit tiresome.
Whenever I take the time to make something a little more intense, I wonder why I don’t do it more often! It doesn’t really take that much effort to spruce up your veggies. Take these Balsamic Roasted Green Beans, for example. It’s a simple matter of washing, slicing, and tossing the vegetables with a few simple ingredients, and the results are absolutely delicious. The few extra minutes you spend dressing up these vegetables is time very well spent.
Roasting vegetables seems like witchcraft to me. It’s amazing how much more flavorful they are once roasted. And the process is super simple. This recipe is just a springboard—once the veggies are roasted you can serve them warm or cold, or add them to a cheesy quesadilla, toss them on top of a salad, on your eggs, or even in a sandwich or wrap. Hopefully this will motivate you to be a little more adventurous with your vegetables!
Some tips and tricks for jazzing up these Roasted Balsamic Green Beans and Mushrooms
- Spices and fresh herbs are your friends when it comes to this recipe! Consider adding fresh rosemary or thyme to the recipe before roasting or topping with some freshly chopped parsley or basil. Dried herbs and spices can also add tons of flavor. Lemon pepper, Italian seasoning, red pepper flakes, cumin, or paprika would all be delicious.
- Don't be afraid to add in even more veggies! Just look for veggies that cook in the same amount of time as the green beans and mushrooms. Zucchini, summer squash, snap peas, eggplant slices, thinly sliced carrots, or asparagus would all work.
- Definitely double the recipe. Roasted veggie leftovers may not sound like much but these are delicious in salads, quesadillas, or tossed with cooked pasta for a quick pasta salad.
Looking for more roasted vegetable recipes?
- Sesame Soy Broccoli
- Garlic and Thyme Roasted Carrots
- Crispy Balsamic Brussels Sprouts
- Roasted Rosemary Baby Potatoes
- Garlic Balsamic Mushrooms
Things I used when preparing this recipe:
- High quality balsamic vinegar: Since the balsamic vinegar is one of the main flavors in this recipe, it's really important to choose a high quality one that will pack in the flavor and bring the right amount of sweetness and tartness. This doesn't mean you have to spend a fortune though. Personally I usually buy the Whole Foods 365 Aged Balsamic Vinegar and also enjoy this one and this one.
- Parchment papper: I don't know about you but I hate cleaning up sheet pans after roasting veggies, especially since the balsamic vinegar will caramelize and stick to the pan. I use this to make sure clean up is a breeze.
- Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.
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Roasted Balsamic Green Beans and Mushrooms
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Preheat the oven to 450 degrees.
Line a baking sheet with parchment paper. Mix together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Place the veggies on the baking sheet and toss with the olive oil and vinegar mixture.
Roast for 18-20 minutes or until the beans and mushrooms are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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