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Balsamic Garlic Roasted Green Beans & Mushrooms

Thanksgiving Sides With A Healthy Twist!


  • 1 pound fresh green beans, trimmed and halved

  • 8 ounces mushrooms, cleaned and halved

  • 8-10 whole garlic cloves, halved

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • Salt and pepper, to taste


1. Preheat oven to 450 degrees. Line a large-rimmed baking sheet with foil and spray with non-stick cooking spray.

2. Spread green beans, mushrooms and garlic in an even layer on the prepared

baking sheet.

3. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste

4. Bake for 20-25 minutes, or until beans are tender-crisp.

5. Combine the quinoa with the veggie mixture and add in the last 1/2 cup of vegetable broth, stirring together well.

6. Place the stuffing mix into a greased oven-safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top becomes golden brown.

tip: I prefer my stuffing on the drier side so, this recipe will come out that way. If you like your stuffing to be on the moist side, feel free to add more broth to the quinoa mixture before it goes into the oven to bake.

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