Kalyn's Kitchen

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! 

PIN Roasted Green Beans with Mushrooms to try them later!

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 viewed and pinned literally millions of times. The original photo went crazy on Pinterest, but I wasn’t such a fan of it, so a few years ago I decided this post must have better photos!

I love this recipe and I like to use the lovely thin French beans from Costco. They’re a little pricey, 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, and these beans are one of the all-time most popular Thanksgiving Recipes on Kalyn’s Kitchen. 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 process shots collage

How to Make Roasted Green Beans with Mushrooms, Balsamic, and Parmesan:

(Scroll down for complete printable recipe.)

  1. 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.
  2. Trim both ends of the beans and cut them in half.
  3. 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.
  4. 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.
  5. 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! 

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
Lemony Green Beans ~ Kalyn’s Kitchen
Nana’s Famous Green Beans ~ Mom on Time Out
Garlic Roasted Green Beans with Shallots and Almonds ~ Kalyn’s Kitchen

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

Yield 6 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are one of the most popular Thanksgiving side dishes on this blog!


  • 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


  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.)
  3. Cut mushrooms into slices 1/2 inch thick when they are dry.
  4. 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.)
  5. Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
  6. 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.
  7. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
  8. Roast 20-30 minutes, starting to check for doneness after 20 minutes.
  9. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
  10. 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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 1mgSodium: 278mgCarbohydrates: 8.1gFiber: 5gSugar: 7gProtein: 5g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

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    120 Comments on “Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)”

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

  2. 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!

  3. So glad you enjoyed it!

  4. 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!!!

  5. 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.

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

  7. 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.

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

  9. 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.

  10. 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.

  11. 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….

  12. 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.

  13. 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.

  14. its Really good to here about this dish

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

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

  17. 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!!!

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