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. Try pairing it with Cheesy Mini Meatloaf or Chicken Margherita.
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Easy 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 them:
- 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.
- Just 5 ingredients– And two of those are the green beans and mushrooms!
- 10 minutes prep– Even less if you buy pre-sliced veggies!
We hope you love these as much as we do!
CourtneyKey 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 crimini or baby bella mushrooms for this recipe, but white mushrooms will also work. You can buy them pre-sliced or slice them yourself.
- Olive oil- Just enough to coat everything.
- Balsamic vinegar-This recipe calls for balsamic vinegar and/or glaze. If you have a really high quality aged balsamic (it will be thick, sweet, and syrupy), you can use it for both the roasting and the finishing glaze. You can also use a cheaper balsamic for roasting, then finish with our balsamic reduction or a store bought balsamic glaze. This is a great mid-range balsamic you can use for both roasting and finishing.
- 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 the dish vegan, but it adds a lovely extra layer of umami flavor.
How to Roast Balsamic Green Beans
Step 1: Toss vegetables. In a bowl, toss together green beans, mushrooms, olive oil, and balsamic vinegar. Sprinkle generously with salt and pepper to taste, then spread out onto a foil or parchment lined baking sheet.
Step 2: Bake. Roast the mixture at 425 degrees for 12 minutes, then flip. Roast another 8-12 minutes, or until green beans reach your desired tenderness.
Step 3: Serve. Transfer to a platter, and drizzle the beans with balsamic glaze and sprinkle with Parmesan cheese. Serve immediately.
Storage and Make-Ahead Instructions
- The green beans can be tossed with the balsamic mixture up to 8 hours in advance.
- Store any leftovers in the fridge in an airtight container and eat within 5 days.
Recipe Tips & Variations
- 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.
- Feel free to omit the mushrooms if you prefer to just have balsamic green beans.
FAQs
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.
Nope! Fresh green beans can go straight into the oven for roasting!
Of course! Simply reduce the olive oil to 1 Tablespoon and balsamic to ½ Tablespoon.
This side dish pairs well with so many mains! Try it with Air Fryer Chicken Thighs, Honey Garlic Pork Tenderloin, Beef Pinwheels, or Mediterranean Stuffed Pork Tenderloin.
Balsamic green beans and mushrooms would also be right at home on your Thanksgiving menu.
More Vegetable Side Dishes
Don’t want to turn on the oven? Try these Skillet Garlic Green Beans or Sauteed Spinach and Onions.
Hop on the roasting train with this Roasted Vegetable Pasta, Roasted Zucchini and Peppers Maple Roasted Sweet Potatoes, and Roasted Teriyaki Green Beans.
You can even use your air fryer to make some Air Fryer Potatoes or Air Fryer Asparagus with Breadcrumbs.
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Balsamic Green Beans and Mushrooms
Ingredients
- 1 lb. green beans (ends trimmed)
- 8 – 12 oz. sliced mushrooms
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- Salt and freshly ground black pepper (to taste)
- Shredded Parmesan cheese (for sprinkling)
- Balsamic glaze (for serving (*see note))
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foil or parchment paper for easy clean up.
- In a large bowl combine green beans, sliced mushrooms, olive oil, and balsamic vinegar. Toss until vegetables are fully coated in sauce. Add additional oil and/or vinegar if mixture looks dry. Sprinkle generously with salt and pepper to taste.
- Pour the vegetables onto the baking sheet in a single layer.
- Place in oven and bake for 12 minutes, then toss. Roast for another 8-12 minutes, depending on how tender you want your beans to be.
- Transfer beans to a platter. Sprinkle with Parmesan cheese, drizzle with additional balsamic glaze, and serve hot.
Notes
- A note on balsamic: An aged, high quality balsamic vinegar will be thick, syrupy, and slightly sweet. If you’re using a really great balsamic, you don’t need to buy a separate glaze or make the balsamic reduction. However, if you’re using a cheaper balsamic to roast, you’ll want to finish the dish with either a high quality vinegar or a balsamic reduction.
- 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.
Nutrition
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