Roasted green beans and mushrooms are a simple side dish you can throw together in just five minutes. Tossed in balsamic vinegar, shallots, and garlic, the green beans and mushrooms develop a rich and earthy flavor that’s perfectly complemented with bright and tangy whipped feta.
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Super easy. Everything comes together right on the sheet pan. Coat the green beans and mushrooms with balsamic, olive oil, shallots, and garlic, then let your oven do the rest.
Healthy side dish. This is a healthy alternative to the traditional green bean casserole that graces so many Midwestern tables, and an easy weeknight side dish.
Whipped feta sauce. Oh boy, this is good stuff. The cool and creamy yogurt sauce with zingy feta is a fresh foil against roasted vegetables. You can serve it over the top of these (or any) vegetables or on the side for anyone who doesn’t do dairy.
Roasted green beans. During the roasting process, green beans evolve from bright and green to deep and earthy with balsamic-coated crispy parts. Don’t get me wrong, there’s a time and place for al dente green beans, but this isn’t one of them. Roast those babies until they’re slightly charred. You won’t regret it.
How to make roasted green beans and mushrooms with whipped feta
Preheat your oven to 450.
Clean the green beans and mushrooms and slice the mushrooms. Slice the shallot and mince the garlic. Spread green beans, mushrooms, shallots, and garlic onto a full size sheet pan or two half sheet pans. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast for 30 minutes, tossing halfway through.
Make whipped feta. In food processor or blender, whip the Greek yogurt, ½ cup feta, garlic, and lemon juice until smooth and creamy. Add a little bit of milk or water if you need to thin it to drizzle over the roasted vegetables.
Serve whipped feta over the vegetables or on the side. Top with crumbled feta.
Roasted Green Beans and Mushrooms with Whipped Feta
Ingredients
- 11/2 pounds fresh green beans, cleaned
- 1 pound baby bella mushrooms, cleaned
- 1 shallot, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
Whipped Feta
- ½ cup plain Greek yogurt
- ¾ cup feta cheese, divided
- 1 clove garlic, minced
- ½ lemon, juiced
- pepper
Instructions
Roasted Green Beans and Mushrooms
- Preheat your oven to 450.
- Clean the green beans and mushrooms. Slice the mushrooms. Slice the shallot and mince the garlic. Spread green beans, mushrooms, shallots, and garlic onto a full size sheet pan or two half sheet pans. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast for 30 minutes, tossing halfway through.
Whipped Feta
- In food processor or blender, whip the Greek yogurt, ½ cup feta, garlic, lemon juice, and pepper until smooth and creamy. Serve whipped feta over the vegetables or on the side. Add a little bit of milk or water if you need to thin it to drizzle over the roasted vegetables.
- Top with ¼ cup crumbled feta cheese.
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