Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are so delicious and you’ll love the way roasting brings out amazing flavor in green beans and mushrooms! These beans are one of the all-time most popular Thanksgiving Recipes on Kalyn’s Kitchen.
Watch the video to see if you might like to make
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.
I never imagined when I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan back in 2009 that they would end up being such an enormous hit on the blog. But this recipe has been viewed and pinned literally millions of times. That’s why, when I decided a few years ago that I really wanted to take new photos for this recipe, I felt like I had to leave the original photo below up close to the top of the post, to make sure people would know they’d come to the right recipe!
But now it’s been a few years since I updated this recipe with better photos and some new readers might never have even seen this amazing recipe for green beans and mushrooms so I thought I’d remind everyone about it as a Thanksgiving side dish option. If you don’t make this for Thanksgiving 2018, I hope you’ll make it soon when you need a special side dish!
I love this recipe and I like to use the lovely thin French beans from Costco. They’re expensive compared to most vegetables, so Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are something to make for a special dinner at my house. 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. 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 beans are amazing as well!
Cut mushrooms into slices that are about 1/2 inch thick. It’s fairly important that mushrooms are the same thickness so they’ll all cook the same. Trim both ends of the beans and cut them 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 the 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! (Use vegetarian Parmesan if that’s important to you.) Hope you enjoy the Roasted Green Beans with Mushrooms, Balsamic, and Parmesan!
More Delicious Recipes for Green Beans:
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Fresh Green Beans with Bacon and Sliced Almonds ~ Boulder Locavore
Lemony Green Beans ~ Kalyn’s Kitchen
Nana’s Famous Green Beans ~ Mom on Time Out
More Low-Carb and Gluten-Free Side Dishes
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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!
- 8 oz. mushrooms, sliced in 1/2 inch slices (see notes)
- 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 (Use vegetarian Parmesan if that’s important to you.)
- 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.
I used brown Cremini mushrooms, but any mushrooms will work for this recipe.
This recipe was created by Kalyn many years ago!
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.
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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.
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