Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are so delicious and this is perfect for a holiday side dish! And roasting brings out amazing flavor in the green beans and mushrooms!
PIN the Roasted Green Beans with Mushrooms to try them later!
When I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan years ago, I didn’t ever guess that they’d end up being such an enormous hit on the blog. But this recipe has been viewed and pinned literally millions of times.
And I do think roasting vegetables is the greatest trick to add to your cooking repertoire, because nothing concentrates and sweetens the flavor of vegetables more than roasting, and these beans are still one of the all-time most popular Holiday Recipes on Kalyn’s Kitchen. And Thanksgiving is coming up soon, so I’m recommending this recipe as my Friday Favorites post for this week.
I also love to make this recipe for dinner guests, even when it’s not during the holidays. I use the lovely thin French beans and brown Cremini mushrooms from Costco, and this combination of green beans and mushrooms has been a hit with everyone I’ve made it for. I hope you’ll try it next time you’re looking for a side dish that’s really something special!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms (I like brown Cremini mushrooms)
- fresh green beans (I like thin French-style green beans)
- Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- salt and black pepper
- parmesan cheese
Want roasted green beans but don’t like Mushrooms?
If mushrooms are not a go in your family, instead of roasted green beans with mushrooms I recommend you make Garlic Roasted Green Beans with Shallots and Almonds or Roasted Green Beans and Red Peppers; those green bean recipes are delicious as well!
Want more ideas for Holiday Side Dishes?
Check out Low-Carb and Gluten-Free Thanksgiving Side Dish Recipes or Keto Vegetable Recipes for Thanksgiving for lots more tasty holiday ideas that are low in carbs!
Even More Low-Carb and Gluten-Free Side Dishes:
- 25+ Low-Carb and Holiday Side Dishes, Appetizers, and Salads
- Keto Broccoli Recipes for Thanksgiving
- Low-Carb Keto Brussels Sprouts Recipes
How to make Roasted Green Beans with Mushrooms, Balsamic, and Parmesan:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Cut mushrooms into slices that are about 1/2 inch thick. It’s fairly important that mushrooms are the same thickness.
- Trim both ends of the beans and cut in half.
- I put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.
- Spray a baking sheet lightly with non-stick spray and spread out beans and mushrooms.
- Bake in a preheated 450f/230C oven for 20-30 minutes, starting to check then after 20 minutes.
- When the veggies are done to your liking, put on a platter, season with salt and fresh-ground black pepper to taste, sprinkle with finely grated Parmesan, and devour!
More Delicious Green Beans:
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are one of the most popular Thanksgiving side dishes on this blog! And everyone who likes green beans and mushrooms is going to love this method for cooking them together.
Ingredients
- 8 oz. mushrooms
- 1 lb. fresh green beans, preferably thin French style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese
Instructions
- Preheat oven to 450F/230C. Lightly spray a large baking sheet with non-stick spray.
- Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)
- Cut mushrooms into slices 1/2 inch thick when they are dry.
- While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)
- Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
- Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture.
- Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
- Roast 20-30 minutes, starting to check for doneness after 20 minutes.
- Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
- Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.
Notes
I used brown Cremini mushrooms, but any mushrooms will work for this recipe.
This recipe was created by Kalyn many years ago!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 74Total Fat: 4.2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3.1gCholesterol: 1mgSodium: 113mgCarbohydrates: 8.2gFiber: 3gSugar: 3.8gProtein: 2.7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are a perfect low-carb side dish for any holiday meal, and they would also be approved for all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for green beans roasted with mushrooms and balsamic vinegar and dusted with Parmesan was first posted in 2009 and became an immediate hit on the blog. It was updated with better photos in 2018 and last updated with more information in 2023.
122 Comments on “Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)”
This was fantastic!! I did make a couple of swaps: I had half a container of crumbled blue cheese that I needed to use up so I switched that out for the parmesan. I also have a bottled balsamic glaze so I drizzled that on top instead of using regular balsamic vinegar. The glaze is really thick and looked so pretty. And since I was going with blue cheese anyway I toasted and chopped some pecans and added those in for a nice crunch. This is going on my “must make” list of holiday side dishes, it’s so nice to have something that isn’t just a green salad.
PS: trying your IP teriyaki chicken and szechuan green beans later this week!!
Glad you are enjoying the recipes!
I haven’t made anything like this in the Air Fryer. It might work, but I think the oven will be better for spreading out the veggies so the water from the mushrooms can evaporate.
Would this also work in an air fryer? I love this recipe in the oven but in the summertime I try not to heat mine up often.
What je 1 T? Exemple, 1 T balsamic vinegar…
T = tablespoon and tsp. = teaspoon in all my recipes.
Thank you for all your work on this site. Gloria enjoys carrying out investigation and it’s really easy to understand why. All of us hear all about the lively mode you convey vital things through this website and cause response from others about this point then our own child is without a doubt learning a lot. Enjoy the remaining portion of the new year. You’re the one carrying out a powerful job.
I am looking for a new balsamic. What brand do you recommend or use for this recipe?
I really like Fini Balsamic Vinegar. It’s kind of a middle priced brand that I think has good flavor. I wrote a bit about it on the blog here. Hope you like it!
Could you add small diced potatoes?
I’m trying to keep the recipes carb-conscious, but if you don’t care about that you can certainly add potatoes. However, as you can see the baking sheet is already pretty crowded with the two ingredients I used. So if you wanted to add one or two small diced potatoes, you’d have to use a bit less of the other ingredients. I’m not sure on the roasting time for potatoes, but I might pre-cook the potatoes in the microwave for a minute or two before you start cooking in the oven.
Summer is comming and you made me new ideas about how to cook green beans. Kalyn, you’re a real wizard in the kitchen.
Ah, thanks!
Ohh, this was an incredibly delicious dish. This is so going into my rotation. As are so many of your other recipes! Thank you for sharing!
Thanks for the nice feedback Erin, so glad you enjoyed it!
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I did not realize that and will edit. However calling me ignorant and irresponsible is definitely not necessary. Why do people feel the need to be so rude online? If my incompetence is so bothersome to you, you should probably find another site to get recipes.
Man alive, these were good! How good? It’s the first time I’ve ever posted a comment on a recipe (ha). I’ve made your zucchini/yellow squash/mozzarella bake about twice a month for two years, so thank you for that one, too! For this recipe, I turned freakishly lazy while shopping, so I used a one-pound bag of pre-washed and trimmed fresh green beans and a 10-ounce bag of pre-sliced creminis, both from Trader Joe’s. I just snapped the larger beans in half by hand. I roasted them for 25 minutes but will drop it to 20 next time (you know, like your instructions say to do). These were absolutely fantastic!
So glad you enjoyed it so much that it enticed you to leave a comment! And I love that you found the perfect prepped ingredient to make the recipe; I am all in favor of that when it works!
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I have always been told not to wash mushrooms, just wipe off with damp towel. They absorb the water. Is that not so?
I have been washing them for years. I think the thoughts about washing them started to change a few years ago, and now it’s relatively common. Only wash right before you cook them and you’ll be fine.
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I'm inspired to eat my green beans, seriously, they're not foremost among my recipes since they're fairly plain. But also love all of these other ingredients, so I'm making these, thank you!
Hope you enjoy Sabrina; I love this recipe.
Given the choice of eating these or a big piece of cake? I'd take a big helping of these delicious beans every time! These flavors Kalyn; irresistible! Thanks for sharing my green beans too!
Thanks Toni! I have to admit these beans are pretty high on my list. Love your beans too.
I made an all Pinterest meal tonight and these were part of it. Wow. I am not even usually a fan of green beans but I loved the way they turned out. They will be made again and again. Thanks for the great recipe!!!
So glad you liked the beans.
Have you tried this the next day reheated? I would love to make this the day before Thanksgiving and then reheat in the oven for 10 min before serving. But I'm wondering if it will loose it's crispness. Any thoughts?
I personally would not recommend making ahead and reheating for this recipe, sorry. The fresh-from-the-oven roasted flavor is what makes these beans so good. But people have different preferences; maybe do a test run and see what you think?
Kalyn. I was wondering if I can make this dish and then freeze it for another time. Thought?
S? Has anyone tried? Love your dishes, btw!
Thanks Jackie! Sorry to say but I don't think this will freeze well at all; what makes it good is the way the vegetables become kind of caramelized when they're roasted.
That looks delicious and healthy. I love beans, this is very easy to prepare and I can match this with fried or grilled fish for lunch. Thanks.
Barbara, hope you enjoy. This recipe has been hugely popular!
I have never used balsamic on green beans before, will definitely have to try this. Great Blog!
Thanks, glad you're enjoying the blog!
I used just frozen green beans, and made this a day ahead of time & put in the refrigerator-it turned out great! See my blog post about it in the link above 🙂 Thanks for sharing-can't wait to check out more of your recipes!
So glad you enjoyed it!
I made these for dinner tonight and that made for only the second time in my life that I ate and enjoyed green beans (the first was when my mother-in-law made them, and she's an amazing cook). This will go in my regular rotation for recipes, thank you so much!!!
Love this recipe! I use the frozen organic green beans from Costco when i don't have fresh, just rinse them under water in a colander and leave them to thaw as a previous comment recommended. Frozen green beans are usually blanched (dunked in boiling water) but not cooked. They do have better texture made from fresh, but I always have the frozen ones on hand and they are much cheaper.
Tracy, so glad you enjoyed it, and your way of serving it over barley and adding the garlic sounds just brilliant!
I knew I was going to roast green beans and mushrooms, so I did a search simply to find a temperature that would work for both…and found your site! I made this tonight (double amounts of each vegetable, each on its own roasting pan) and served it over barley, with crumbled goat cheese and an extra drizzle of good quality balsamic. Oh, I also included a couple of cloves of slivered garlic on each pan since that is a must with all of my roasted vegetables! End result: AWESOME.
Paula, so glad you enjoyed! I'm pretty addicted to those Costco beans myself.
Hi Kalyn,
I made these green beans this weekend to take to another family and ended up eating half of them myself. So easy and so delicious. I love those skinny French beans from Costco but have trouble using them all so I vacuum-packed half of them. Thanks for the suggestion.
Have a great week.
I found this on Pinterest a few weeks back, but today I had extra ingredients so I finally got to try this! As I am a once-a-week meal prepper, I had some extra onion left over from another recipe and added it to this one. These were amazing with the roasted onion as well. Lots of fresh pepper, a little salt, and just a bit of fresh parmesan made this recipe a keeper.
I used Trader Joe's frozen haricots verts–the bag says they are IQF immediately after picking, so doesn't sound like they are cooked at all. I thawed them first in a colander, then followed the recipe–worked well! I'm still not sure whether I love the balsamic vinegar, but it's growing on me….
I made this side dish for our big family Christmas dinner and everyone loved it. I even caught my brother-in-law getting seconds ~ he covered his plate with these green beans alone! He said that they were the best green beans he had ever had.
Relaunching phase one, and in search of new recipes, I discovered your incredible blog and its many resources yesterday. BRAVO! Tried the roasted green beans and mushrooms to accompany the chicken with sundried pesto and cheese and it was a superb combination. Easy to prepare and thoroughly enjoyable. Delicious! Thanks.
its Really good to here about this dish
Kalyn….you are keeping my printer busy with all the great recipes.
I love mushrooms and green beans together. Your picture makes this look so yummy! I'll be trying this soon!
Wise girl, thanks!
SOLD!!! Yummy!!
The first time I made this, I made it as a green bean casserole alternative on Thanksgiving. I modified it a little by using shredded parm instead of finely grated and I also added some French's fried onions (in the spirit of green bean casserole) at the last minute. It was a huge hit! I've made it several times since then as a side for dinner with chicken or pork chops and it is now specially requested by my husband 🙂 Thanks!!!
Cindy, I think it will work but you won't get quite the same caramelized result. Probably still good though!
This looks delicious. Do you think I could get away with cooking at 350 degrees instead, but for a longer amount of time. I want to make this on Christmas, but the oven needs to be at 350 for all the other foods.
I've spent most of my life hating (HATING!) green beans (chalk that up to being forced to eat canned green beans as a kid. yuck! Funny, my 3.5 yr old loves the canned ones, hates the fresh ones lol) Anyway, just recently I've discovered I like them if fresh and this recipe looks delicious! I LOVE mushrooms and can't wait to try it! Thanks. (I'll definitely be adding fresh garlic…one of my main staples) =-)
Super easy and really delicious! I made this to go with out Thanksgiving day meal and will definitely be making it again soon!
I'm not really sure how that would work. Part of what makes this good is that the beans are still slightly crisp, and I worry that they would get soggy in the crockpot when you keep them warm. Maybe try it in advance and see how it works?
I think I am going to make this for Thanksgiving, but I'll need it to be finished cooking about an hour before we sit down to eat. Do you think I can scoop it into a crock pot and keep it on warm for that hour.
Thanks Jeff, glad you like the blog!
Wow, this looks so fresh & delicious. I can't wait to try it.
Great site, thank you for sharing your delicious food.
Jeff
I have been looking for more roasted veggie recipes. Now that I've lost over 40 pounds, I want to maintain it by finding as many healthy choices as I can…to keep my diet interesting. Thanks for publishing!
Hi Kalyn. I know you posted this a LONG time ago, but I came across this recipe on Pinterest and knew I had to try it with pork for tonight. It turned out YUMMY!!!! Great, easy recipe, and perfect for a high-protein side for my vegetarian daughter (no pork for her.) Thanks so much for sharing, and I'll be posting about it in the next few days.
Blessings,
Alyson
No I don't think this will be anything close to the same with frozen green beans. The frozen beans are mostly cooked, and it's way the oven roasting brings out the natural sweetness of the beans that makes this recipe so good.
Hi there! I want to make this as my side dish tonight, however all I have is the Costco organic frozen green beans 🙁 Do you think it will work with frozen green beans?? help! 🙂
I added Shallots & Garlic to my version of this dish…very good!!! EVERYTHING is better with garlic right???
Tricia, so glad it was a hit!
I could not resist. The pictures of this dish made my mouth water!! I have 3 extremely picky eaters. I made them something and made this for my hubby and I. Unfortunately I forgot the balsamic at the grocery store!! :S So I just used olive oil and salt. SO good. And our picky eaters all said, "can we have some?" They all had 2 helpings!! We had home made chicken nuggets with and it was all SO good! Thank you for this recipe!!
This is the best food I have seen all day. And works with my new nutrition lifestyle!
Elizabeth I really don't think this recipe will work with frozen beans, since they are already cooked.
I have done frozen veggies like this, as a matter of fact just tonight & they turned out great! Just allow a little more time and set oven at 400-425. Delish!
I'm glad it worked for you but I would still recommend fresh beans for this recipe.
I really want to try this but my thin green beans are frozen. How would you suggest I make this side dish with frozen green beans? Thanks in advance 🙂
Ohhh, Kalyn, you've done it again. I have no doubt this recipe will be amazing. I'm looking forward to making this later in the week. I'll be due to go to Costco for more gas by then so I can run in & grab some of those beans (which I've never bought before, so thanks for the tip.) My family is going to LOVE this. Thanks so much for sharing! 🙂
Made this for dinner last night and it was great! I just started a site that reviews recipes found on Pinterest. This one is here: http://pineatreview.com/2012/02/12/roasted-green-beans-with-mushrooms-balsamic-and-parmesan/. Naturally, I was sure to give you credit and links throughout. Thanks for posting! –Denise
Thanks for the review, and so glad you liked it!
Mmm! Yum! I make a similar dish all the time but I use asparagus instead of green beans. Sprinkle with olive oil & sea salt. Sometimes I will add in zucchini, summer squash, and onions. Just depends on what I have on hand & what season it is!
Found this through Pinterest…..already have the veggies chopped and ready to go for Superbowl tomorrow. Going to add carrots and garlic as others suggested. Can't wait for the outcome….this is a combination of so many of my favorite things. THANK YOU!!
Love the idea of feta on this!!
Great recipe…sprinkled the beans and mushrooms with feta cheese instead of parmesan…delicious!
I made these and they are amazing! Thank you!
kalyn i've made this recipe multiple times and cannot help but RAVE about it! i've posted it on my blog and linked back to your site.
maryloyal.blogspot.com
So glad you enjoyed the recipe.
I made this recipe tonight and we loved it. We had it as a side with steak. I didn't use french beans, but it still was delicious, easy, and perfect. This will definitely be a "go-to" recipe for me. Would be great for holiday dinners, but I would double the recipe for that. For me, this recipe made about 3 large servings and probably would have made 5 smaller portions. Thank you for the recipe! Will be making these again soon!
Mel, so glad you enjoyed the beans.
Made these tonight. yummy!
Love hearing how you adapted the recipe. That sounds good to me!
I made these tonight and it was easy and great! Everyone enjoyed. I also added cut in half baby carrots and a few gloves of garlic. Making this again really soon.
Michelle, glad you liked the beans.
Yum! These were delicious! I think this was my first time having green beans roasted and glad I tried them!
Josydaisy, always happy to hear the blog is helpful, thanks!
wow this dish is easy to make and super delicious as long as u use the mushrooms u mentioned. Yummy! thanks for this. You have been a great help to me as i have done Phase one.
These look delicious! I have been roasting green beans the last few times I have eaten them. I like the idea of changing things up a bit.
I love roasted green beans, but I usually just use olive oil and salt and pepper, these sound really, really good!
I have grown beans, but I have such a hard time keeping them picked that they tend to multiply beyond my ability to use them! The homegrown beans are awfully good though!
Roasted green beans are so good, and you’ve created a great recipe here, Kalyn. Do you grow your own green beans during the summer? They are super easy to grow – even I can do it in my foggy, cool climate!
I adore those Costco beans, and also similarly affordable haricots vert from Trader Joe’s. This mushroom and bean dish is a perfect foil for a bit of balsamic and parmesan, too.
What a great dish! I think roasting vegetables give them such great flavor. Never thought to try it with green beans. This is definitely one to try.
These look wonderful. I love green beans, especially the french ones. Mushrooms are a favorite of mine too. Will have to try this! Thanks!
I love roasted vegetables, but have never roasted green beans. Kalyn, this sounds great – I will try it soon.
This looks delicious, I can’t wait to try it out for myself.
Roasted veggies are a delightful comfort for cold winters. What a lovely combination of flavours.
After your roasted broccoli, I’ve been roasting like mad. I love that I can count on you for great vegetable dishes. This one is going to be made for sure!
I am a big fan of roasting vegetables since I get home late and want to throw something together quickly. I’ve put together the same recipe for Broccoli rabe and asparagus – they’re great alone or as a side dish. Totally satisfying!
Sam I think garlic and thinly sliced onions sounds great in this!
I have been making a similar recipe for about 15 years. It even became a family favourite every Christmas back in the UK. In my recipe I use whole garlic cloves and thin onion slices in place of the mushrooms and no cheese at the end. Also I don't use a bag – just dribbled the oil & balsalmic on and then squoosh it around with my hands.
Glad people like the sound of this. Barbara, I’m going to write about Utah food blogs on Friday, mentioning some who got left out of the article. She did do a good job though, so many blogs!
Nancy, I LOVE, LOVE, LOVE the FoodSaver. I keep meaning to write about it for Kalyn’s Kitchen Picks, but the one I have is so old it doesn’t look anything like they look now. Amazon has been having them on sale for a few weeks now, so maybe I should write about it!
This dish looks so great!
How do you like your Foodsaver?
This is all I need for dinner! It looks oh so good!
These look great Kalyn!
Thank you 😉
i love roasted beans, so the addition of mushrooms and balsamic is something i’ll have to do!!
Kalyn, first off…I see you’re #1 in the Topblog List…kudos.
Secondly, I’m doing steak 2nite and you’ve given me some ideas for beans and mushrooms!
Green beans and mushrooms – wonderful together. Roasting just brings out the best in almost every veggie there is.
Nice article in the Tribune today! I too love the green beans from Costco. I’ll have to give this recipe a try!
I like anything with mushrooms so I would love this dish. Looks yummy!