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!

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

  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.

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:

6

Serving Size:

1

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. 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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  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.

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  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.