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Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)

Roasting brings out amazing flavor in green beans and mushrooms, and Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are delicious! These beans are low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Click here to PIN these tasty roasted green beans with mushrooms!

Watch the video to see if you might like to make
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

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 pinned millions of times, and I don’t know how many people have actually made the beans, but the recipe has been viewed over 1.8 million times.

That’s why, when I decided that I really wanted to take new photos for this recipe, I decided 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!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

I love this recipe and I like to use the lovely thin French beans from Costco. They’re expensive compared to most vegetables, so these Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are something to make for a special dinner at my house. And green beans must be something people like for a Low-Carb and Gluten-Free Thanksgiving Side Dish, because that’s when this recipe really gets popular.

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 mushroms I recommend you make Garlic Roasted Green Beans with Shallots and Almonds; those beans are amazing as well!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

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.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

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!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

More Delicious Way to Cook 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
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Nana’s Famous Green Beans ~ Mom on Time Out
Lemony Green Beans ~ Kalyn’s Kitchen
Sweet and Spicy Asian-Style Green Beans ~ Valerie’s Kitchen

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:

  • 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown Cremini mushrooms, but any mushrooms will work)
  • 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.)

Directions:

  1. Preheat oven to 450F/230C. Lightly spray a large baking sheet with non-stick spray.
  2. 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.
  3. 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.)
  4. 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.
  5. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
  6. 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.
  7. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

This recipe was created by Kalyn.

All images and text ©
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
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106 comments on “Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)”

  1. 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.

  2. 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

  3. 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!

  4. Wow, this looks so fresh & delicious. I can't wait to try it.

    Great site, thank you for sharing your delicious food.

    Jeff

  5. Thanks Jeff, glad you like the blog!

  6. 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.

  7. 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?

  8. Super easy and really delicious! I made this to go with out Thanksgiving day meal and will definitely be making it again soon!

  9. 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) =-)

  10. 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.

  11. Cindy, I think it will work but you won't get quite the same caramelized result. Probably still good though!

  12. 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!!!

  13. I love mushrooms and green beans together. Your picture makes this look so yummy! I'll be trying this soon!

  14. Kalyn….you are keeping my printer busy with all the great recipes.

  15. its Really good to here about this dish

  16. 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.

  17. 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.

  18. 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….

  19. 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.

  20. 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.

  21. Paula, so glad you enjoyed! I'm pretty addicted to those Costco beans myself.

  22. 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.

  23. Tracy, so glad you enjoyed it, and your way of serving it over barley and adding the garlic sounds just brilliant!

  24. 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.

  25. 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!!!

  26. So glad you enjoyed it!

  27. 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!

  28. I have never used balsamic on green beans before, will definitely have to try this. Great Blog!

  29. 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.

  30. 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.

  31. 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?

  32. 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!!!

  33. 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!

  34. 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!

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  36. Pingback: Low Carb Thanksgiving Menu Ideas – Your Specialty Weight Loss Blog | Healthy Eating | Recipes | Weight Loss | Low Carb | Fitness | Tips | Keto | Workout | Lose Weight | Meal Plan | Beachbody Challenge – Best Health Care Tips

  37. 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.

  38. Pingback: Low Carb Thanksgiving Menu Ideas

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  40. 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!

  41. Parmesan is not vegetarian it is made with the rennet from calves stomach.
    You need to specify vegetarian Parmesan in the ingredients.
    How incredibly ignorant and irresponsible of you.

    • 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.

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