Roasted Green Beans and Mushrooms with Toasted Barley

Roasted Green Beans and mushrooms with toasted barley by the cooking doc®

Roasted Green Beans and Mushrooms with Toasted Barley

What I love about this recipe aside from being very tasty and clean is:

1. It is vegan-friendly, easy and approachable
2. It is versatile & adaptable! It can be used as a side dish, a vegan main dish or just add cheese – feta or parmesan – or protein – salmon or chicken and you’ve got a main dish.
3. The use of citrus and fresh herbs, combined with toasting the barley and roasting the vegetables, excellent cooking techniques for layering and coaxing flavors, but healthier too because it reduces the need for added fat and salt.

Roasted Green Beans and Mushrooms with Toasted Barley

The Cooking Doc®
Servings 8 servings
Calories 169 kcal


  • 3 tablespoons extra virgin olive oil divided
  • 1 cup pearl barley picked through for debris, rinsed and drained
  • Zest and juice of 1 lemon
  • 1 bay leaf
  • 2 ½ cups low sodium vegetable broth
  • 4 cloves garlic pressed or finely grated
  • teaspoon black pepper
  • 8 ounces button mushrooms wiped clean and halved
  • ¾ pound 12 ounces green beans, washed, dried, trimmed and halved
  • ¼ cup walnuts rough chopped
  • Pinch of Kosher salt
  • 2 tablespoons chopped basil about 6 large leaves


  • Preheat the oven to 425ºF. Heat one tablespoon of oil in a medium saucepan over medium high heat. Add the barley and cook until toasted and fragrant, about 8 minutes, stirring occasionally.
  • Add the lemon zest, bay leaf and vegetable stock and bring to a simmer. Cover and simmer on medium low until tender, about 30 minutes, stirring every 10 minutes, remove from the heat.
  • Line a rimmed baking sheet with parchment or a silicone baking mat.
  • In a small bowl combine the remaining 2 tablespoons olive oil, garlic and pepper. (If mushrooms vary in size, cut larger mushrooms in quarters.) The more similar the size, the more evenly they will roast.
  • Place mushrooms and green beans on the prepared baking sheet. Drizzle with the garlic oil, toss to coat and spread out in a single layer. Roast for 15 minutes, undisturbed.
  • Add the walnuts and toss. Continue roasting for 5 minutes or until vegetables are tender and caramelized and walnuts are toasted.
  • Remove bay leaf from barley and toss with a fork. Transfer barley to a serving bowl or platter.
  • Top with roasted vegetables and garnish with a squeeze of lemon juice, salt and chopped basil.


Calories: 169kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 74mgPotassium: 268mgFiber: 5gSugar: 2gCalcium: 37mgMagnesium: 29mgPhosphorus: 105mg
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