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

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are 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; use Low-Carb Recipes to find more low-carb side dishes like this one.

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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 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!

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 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!

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 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
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

More Low-Carb and Gluten-Free Side Dishes

25+ Low-Carb and Gluten-Free Thanksgiving Side Dishes, Appetizers, and Salads
The BEST Low-Carb and Gluten-Free Thanksgiving Side Dish Recipes
Low-Carb Broccoli Recipes for a Thanksgiving Side Dish
Low-Carb Brussels Sprouts Recipes for a Thanksgiving Side Dish
Ten Favorite Low-Carb Green Vegetable Recipes

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.)


  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.


I used brown Cremini mushrooms, but any mushrooms will work for this recipe.

This recipe was created by Kalyn many years ago!

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:
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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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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116 comments on “Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)”

  1. 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.

  2. Summer is comming and you made me new ideas about how to cook green beans. Kalyn, you’re a real wizard in the kitchen.

  3. 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!  

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  8. 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.

  9. 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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  11. Pingback: Low Carb Thanksgiving Menu Ideas

  12. 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.

  13. 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

  14. 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 | Portion Control

  15. 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!

  16. 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!

  17. 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!!!

  18. 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?

  19. 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.

  20. 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.

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

  22. 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!

  23. So glad you enjoyed it!

  24. 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!!!

  25. 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.

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

  27. 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.

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

  29. 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.

  30. 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.

  31. 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….

  32. 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.

  33. 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.

  34. its Really good to here about this dish

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

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

  37. 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!!!

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

  39. 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.

  40. 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) =-)

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

  42. 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?

  43. 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.

  44. Thanks Jeff, glad you like the blog!

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

    Great site, thank you for sharing your delicious food.


  46. 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!

  47. 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.


  48. 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.

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