Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are so delicious and this is perfect for a holiday side dish! And roasting brings out amazing flavor in the green beans and mushrooms!
PIN the Roasted Green Beans with Mushrooms to try them later!
When I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan years ago, 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.
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 still one of the all-time most popular Holiday Recipes on Kalyn’s Kitchen.
I also love to make this recipe for dinner guests, even when it’s not during the holidays. I use the lovely thin French beans and brown Cremini mushrooms from Costco, and this combination of green beans and mushrooms has been a hit with everyone I’ve made it for. I hope you’ll try it next time you’re looking for a side dish that’s really something special!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms (I like brown Cremini mushrooms)
- fresh green beans (I like thin French-style green beans)
- Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- salt and black pepper
- parmesan cheese
Want roasted green beans but 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 or Roasted Green Beans and Red Peppers; those green bean recipes are delicious 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:
How to make Roasted Green Beans with Mushrooms, Balsamic, and Parmesan:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 Green Beans:
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:
6
Serving Size:
1
Amount 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 are a perfect low-carb side dish for any holiday meal, and they would also be approved for all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for green beans roasted with mushrooms and balsamic vinegar and dusted with Parmesan was first posted in 2009 and became an immediate hit on the blog. It was updated with better photos in 2018 and last updated with more information in 2023.
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