Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are delicious and roasting brings out amazing flavor in green beans and mushrooms!
PIN Roasted Green Beans with Mushrooms to try them later!
When I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan 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.
I love this recipe and I like to use the lovely thin French beans from Costco. 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 one of the all-time most popular Holiday Recipes on Kalyn’s Kitchen.
What ingredients do you need?
- mushrooms
- fresh green beans
- Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- salt and black pepper
- parmesan cheese
What if you 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; those roasted beans are amazing 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:
(Scroll down for complete printable recipe with nutritional information.)
- 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 Recipes for Green Beans:
- Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts
- Lemony Green Beans
- Garlic Roasted Green Beans with Shallots and Almonds
- Spicy Szechuan Green Beans
- Green Beans with Lemon, Parmesan, and Pine Nuts
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!
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 is a perfect low-carb side dish for any holiday, and it’s also approved for all phases of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2009 and became an immediate hot on the blog. It was updated with better photos in 2018 and last updated with more information in 2021.
118 Comments on “Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)”
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. Â This is so going into my rotation. Â As are so many of your other recipes! Â Thank you for sharing! Â
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?