Roasted Teriyaki Green Beans and Mushrooms are a quick and healthy recipe to liven up your side dish routine!
I don’t know about you, but when I’m planning a meal, the side dish is always the last thing on mind. I’ll carefully plan out the main course and dessert, but usually settle for throwing a salad together or quickly steaming some veggies for the side. It’s an afterthought at best.
Even when I do make a side dish, I tend to go back to my tried and true favorites- Balsamic Green Beans and Roasted Broccoli and Cauliflower. Honestly, I could eat those two every day and never tire of them. There’s nothing better than vegetables roasted until soft, sweet, and just slightly charred on the ends. Still, I realized I was in a bit of a side dish rut and decided it was time to branch out.
These Roasted Teriyaki Green Beans are really more of a twig than a branch, but it’s a step in the right direction. I took my favorite Balsamic Green Beans and simply replaced the balsamic with teriyaki and tossed the roasted vegetables with a sprinkling of sesame seeds. Despite the minimal differences in ingredients, the flavor profile is a complete change. These are sweet and garlicky, with a definite Asian flair. Best of all, they only require 5 ingredients and about 2 minutes of prep time. It’s just the kind of side dish I need when my hands are wrapped up preparing the main course.
Today I’m so excited to be joining the #SundaySupper team again after a long hiatus. We’re celebrating Heart Month by sharing heart healthy recipes that will make your tastebuds and your body happy. It’s a good reminder for me that those oft-neglected veggies deserve a lot more respect. Investing just a few minutes in these green beans and mushrooms makes them the star of the meal, instead of that stuff you have to eat just because it’s green.
I hope you enjoy these veggies and take some time to check out the other Heart Healthy recipes below!
Roasted Teriyaki Green Beans and Mushrooms
- 1 lb. green beans, ends trimmed
- 8 ounces sliced mushrooms
- 1/4 cup low sodium teriyaki sauce
- 2 Tablespoons olive oil
- Kosher salt and pepper
- 2 Tablespoons sesame seeds (optional)
- Line a baking sheet with foil and preheat the oven to 425 degrees. Rinse and dry the green beans then place them, the mushrooms, teriyaki sauce, and olive oil in a gallon sized plastic bag. Seal it up tight and toss the sauce with the vegetables until everything is well coated. Allow to marinate for about 10 minutes.
- Spread the mixture out on a baking sheet, sprinkle evenly with salt and pepper, and roast for 20-25 minutes or until beans are crisp-tender and starting to look a little shrively and browned on the edges. Toss with sesame seeds before serving, if desired.
Recipe by NeighborFood
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.