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
Garlic Roasted Green Beans with Shallots and Almonds
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)”
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! 🙂