Roasted Mushrooms And Green Beans
15m prep 45m cook 1h 0m ready
Roasted mushrooms and green beans with shallots and herbs make a savory side dish. The mushrooms are baked until deep brown, then combined with seasoned green beans for a tender, flavorful vegetable medley.
Ingredients
- 8 oz sliced mushrooms
- 4 tbsp avocado oil or olive oil
- 1 tsp fine sea salt
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 12 oz green beans trimmed
- 2 medium shallots peeled and thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp fresh thyme roughly chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 81.2 mg
- Iron: 3.73 mg
- Magnesium: 30.1 mg
- Phosphorus: 78.7 mg
- Potassium: 335 mg
- Zinc: 0.69 mg
Let's Cook
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Step 1.
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
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Step 2.
On the prepared sheet pan, combine the sliced mushrooms, 2 tablespoons avocado oil, ½ teaspoon salt, ½ teaspoon dried thyme, and ½ teaspoon dried rosemary. Toss until the mushrooms are evenly coated, then spread them into a single layer.
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Step 3.
Bake the mushrooms for 15 minutes, until they are turning brown and beginning to shrink.
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Step 4.
While the mushrooms are baking, peel and thinly slice the shallots. In a medium bowl, combine the green beans, sliced shallots, remaining 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, garlic powder, and black pepper. Toss until everything is evenly coated.
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Step 5.
After the mushrooms have baked for 15 minutes, remove the pan from the oven. Carefully pour the shallot and green bean mixture over the mushrooms. Arrange the shallots flat on the baking sheet (the pan will be hot) and let the green beans sit on top of the other vegetables.
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Step 6.
Return the pan to the oven and bake for 30 minutes, until the vegetables are tender and the mushrooms are a deep brown. Serve immediately.
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