Frizzled Green Beans + Mushrooms and Onions

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Frizzled Green Beans + Mushrooms and Onions

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

In honor of a green bean casserole, except minus the heaviness of the traditional cream.


  • 1 pound green beans, stems trimmed
  • 1- 1 ½ pounds mixed mushrooms such as oyster, maitake, or baby bella, halved lengthwise or quartered if large 
  • 2 small red or 1 large red, peeled and sliced into ½-inch slices
  • 1/2 cup olive oil, plus more for drizzling 
  • 2 tablespoons soy sauce or tamari
  • 1 ½ tablespoons balsamic vinegar
  • Kosher salt, freshly ground pepper 
  • 2 tablespoons fresh chives, oregano or marjoram leaves (optional)

Chef Tips

This can be done with broccoli and cauliflower as well. Though 500F may seem high. The high heat really helps to develop lot’s of flavor.

Trim the green beans a day or two ahead of time, store them in a resealable bag refrigerated. Everything can be roasted a few hours in advance, rewarmed before serving or go room-temp (I would!).


Step 1

Preheat oven to 500F°. Combine green beans, mushrooms, onion, olive oil, soy sauce and balsamic together on a rimmed baking sheet (if doubling, use two sheets). Season with salt and pepper and toss. Roast, tossing once or twice, and adding more olive oil if needed, until the mushrooms are deeply browned and the green beans are tender and browned in spots, about 20 minutes. 

Step 2

Remove from heat and toss with parsley, chives and oregano. Give another few good cracks of black pepper before serving.