I’ve made these Balsamic Green Beans and Mushrooms more times than I can count. It’s a low maintenance side dish that’s packed with flavor and pairs well with a variety of main dishes like Cheesy Mini Meatloaf and Chicken Margherita.
Roasted Balsamic Green Beans with Mushrooms
Like many kids raised in the 80s and 90s, most of my vegetable exposure was of the canned or frozen variety. Or, if it was a party, cold veggie pizza with a crescent roll crust, a true classic.
I still have a soft spot for canned green beans with lots of butter, but when I first discovered roasted vegetables, it was a complete game-changer.
Roasting transforms fresh vegetables into a darker, richer, more sophisticated version of themselves. It’s like Steve Carell in The Office vs. Steve Carell with glasses and a salt and pepper beard. It’s not that the first version is bad, it’s just that the second version is so much better.
Our roasted vegetable obsession started with this life changing Roasted Broccoli and Cauliflower recipe, and quickly advanced to these balsamic green beans and mushrooms.
A few simple ingredients and a screaming hot oven is all you need to make this delicious and versatile side dish.
Here’s Why You’re Gonna Love ‘Em!
- 5 ingredients– And two of those are the green beans and mushrooms!
- 10 minutes prep– Even less if you buy pre-sliced veggies.
- Hands off baking– This recipe is perfect to throw in the oven while you make the main course. It’s completely hands free and easy to clean up.
Key Ingredients You’ll Need
- Fresh Green Beans- You can buy them in bulk or buy them pre-washed and trimmed in a bag. I often buy them pre-trimmed to save time.
- Mushrooms- I like a crimini or baby bella mushroom for this recipe, but white mushrooms will also work.
- Olive oil- Just enough to coat everything.
- Balsamic Vinegar– Because this is the main flavor agent of this recipe, I recommend spending a little more money on a high quality vinegar. Look for something that’s aged. This is a great mid-range balsamic.
- Salt and pepper- Use Kosher salt or sea salt flakes for the best flavor, along with fresh cracked pepper.
- Parmesan cheese– You can certainly omit this if you’d like to make vegan roasted green beans, but it adds a lovely extra layer of umami flavor.
How to Roast Balsamic Green Beans
- Prep. Preheat the oven to 450 degrees. Line a large rimmed baking sheet with tin foil for easy clean up.
- Mix ingredients. In a gallon zip lock bag or large bowl, combine green beans, sliced mushrooms, olive oil, and balsamic vinegar. Shake until vegetables are fully coated in sauce.
- Arrange on a pan. Pour vegetables out onto the baking sheet and spread into a single layer. Sprinkle generously with salt and pepper.
- Roast. Place in the oven and roast for 20 minutes if you prefer a crispier bean, or up to 25 minutes if you prefer a totally tender bean.
- Serve. Transfer beans to a platter. Sprinkle with Parmesan cheese and serve hot.
Tips for Perfect Balsamic Green Beans and Mushrooms
- If you’re using fresh green beans, be sure to trim off any rough edges.
- Green beans should be washed then dried thoroughly before combining with the olive oil. This allows them to get crispy instead of soggy!
- Pre-sliced mushrooms are perfectly fine to use and a great shortcut.
- Season the vegetables to taste before roasting. Sprinkle on some salt, then sample a bean or mushroom to make sure it has enough seasoning before you bake them.
How do I jazz up green beans?
Balsamic vinegar adds amazing sweet and tangy flavor to green beans, but if you want to take these a step further, try adding some sliced garlic, garlic powder, and/or slivered almonds to this recipe.
Do green beans need to be blanched before roasting?
Nope! Fresh green beans can go straight into the oven for roasting!
Can I make this without the mushrooms?
Of course! Simply reduce the olive oil to 1 Tablespoon and balsamic to ½ Tablespoon.
What goes with balsamic green beans?
Balsamic green beans and mushrooms would also be right at home on your Thanksgiving menu.
More Vegetable Side Dishes
- 1 lb. green beans, ends trimmed
- 8-12 oz. sliced mushrooms
- 1 1/2 Tablespoons olive oil
- 2 Tablespoons good quality balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Shredded Parmesan cheese, for sprinkling