Roasted Balsamic Green Beans and Mushrooms

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These easy Balsamic Roasted Green Beans and Mushrooms are a healthy, twenty-minute side dish that is packed with flavor. Great for a weeknight dinner or holiday meal.

115 CAL 12g CARBS 7g FAT 4g PROTEIN 3
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Roasted Green Beans and Mushrooms are a healthy, tasty vegetable side dish that everyone will love. Plus roasting the green beans and mushrooms on a sheet pan, instead of in a skillet, means much less work! No boiling or blanching, no separate cooking,  just a few minutes of prep and everything cooks together in the oven.  

They are one of our favorite green bean recipes along with these Grilled Green Beans10 Minute Garlic Green Beans, and Healthy Green Bean Casserole.

Green beans and mushrooms have always been one of my favorite side dishes, but I usually don't make it because for such a simple dish it's quite time-intensive. You have to blanch the green beans,  saute the shallots or onions, cook the mushrooms, cook the green beans, and then combine everything. While it isn't complicated, I usually want something simpler for a weeknight meal. 

That's where these delicious Roasted Green Beans and Mushrooms come in! Everything is cooked on a single sheet pan. It's fast, delicious, and easy to customize to work with any main dish.

Why You'll Love These Roasted Green Beans and Mushrooms

  • Quick and easy: With minimal prep work and ingredients, this is truly a simple side dish. Make it even easier by using bagged green beans and sliced mushrooms!
  • Versatile: Change up the spices and seasoning to make this side dish work for any meal. You can even add bacon right to the sheet pan for a really delicious dish.
  • Crispy and caramelized: When you roast vegetables, the edges get browned and caramelized and delicious. No more soggy green beans or mushrooms.

Ingredients for roasted green beans and mushrooms including fresh green beans, baby bella mushrooms, garlic, olive oil, salt, pepper, and balsamic vinegar.

Ingredients and Easy Swaps

Here is everything you need to make these tasty mushrooms and green beans. 

  • Green beans: Fresh green beans or French green beans (haricots verts) are best for this recipe. Canned or frozen beans don't work well for roasting and tend to get soggy. Make sure to trim the ends of the green beans and wash them to remove any debris.  
  • Mushrooms: Any type of mushroom can be used in this recipe but I find meatier mushrooms like baby bella or cremini mushrooms work best. Cut them in halves or quarters for best results.  If you are short on time, feel free to use sliced white button mushrooms. 
  • Garlic: Sliced garlic adds so much flavor to this dish and also adds some texture since it gets crispy as it roasts. You could also swap in shallots (or onions) or use both for extra flavor.
  • Olive oil: Choose a high-quality, good-tasting olive oil since it also adds flavor to the green beans and mushrooms. Swap in another oil if you prefer. If you prefer a buttery flavor, you can also replace half the oil with melted butter and then drizzle on some extra butter before serving.
  • Balsamic vinegar: Balsamic vinegar adds some sweetness and a slight tanginess to the recipe. It really helps the flavors pop. White balsamic vinegar or apple cider vinegar can also be used. 
  • Salt and pepper: Salt and pepper are essential for making really tasty roasted vegetables! Make sure to season the veggies well.

How to Make Green Beans and Mushrooms

Although I prefer roasting my green beans with mushrooms since it is faster, I also wanted to include the more classic technique in case that's what you were looking for. Both methods are delicious.

The roasted option creates more caramelized, browned veggies. The skillet method gives you tender-crisp sauteed veggies. The skillet version is also a great option if you need to free up oven space for a holiday meal like Thanksgiving. 

Option 1: Roasted

Start by getting the oven nice and hot, this is essential for making crispy roasted vegetables. While the oven preheats, toss the green beans and mushrooms with the sliced garlic, olive oil, balsamic vinegar, salt, and pepper. Add any additional spices, herbs, or seasonings you like.

Cover a baking sheet with parchment paper for easier cleanup. Spread out the mushrooms in a single layer, making sure not to overcrowd the pan. 

Roast everything in the oven for 18-22 minutes, giving the pan a few shakes during cooking. The vegetables are ready when they are lightly browned and tender-crisp. 

Option 2: Classic Skillet Green Beans with Mushrooms

Start by bringing a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are bright green and tender-crisp. Remove and set aside. 

Add the oil to a large skillet over medium-high heat. Once the oil is hot, add the garlic and cook for about 1 minute until it becomes fragrant. Add sliced mushrooms to the pan and cook for 7-9 minutes until they are lightly browned and tender. 

Add the green beans to the mushrooms and give everything a stir. Add the balsamic vinegar, salt, and black pepper. Cook for about 1 minute. 

Balsamic green beans and mushrooms on a baking sheet with garlic slices.

Recipe Ideas and Variations

There are so many ways to customize this recipe to match any main dish! 

  • Add bacon: Green beans and bacon is a classic pairing and this dish is no different. Chop up some bacon slices and add them right to the sheet pan with the green beans and mushrooms.
  • Make them cheesy: When the mushrooms and green beans finish roasting, sprinkle some freshly grated Parmesan cheese right on top. Goat cheese and feta cheese are also really good with green beans.
  • Asian Inspired: Add sesame oil, soy sauce, and rice vinegar to the veggies instead of olive oil and balsamic. Finish the dish with an extra drizzle of soy sauce and sesame seeds.
  • Add crunch: Finish the dish with sliced almonds, walnuts, or pumpkin seeds.
  • Herbs and seasoning: Consider adding fresh rosemary or thyme to the recipe before roasting or topping with some freshly chopped parsley or basil. Dried herbs and spices can also add tons of flavor. Lemon pepper, Italian seasoning, red pepper flakes, cumin, or paprika would all be delicious.
  • Extra veggies: Don't be afraid to add in even more veggies! Just look for veggies that cook in the same amount of time as the green beans and mushrooms. Zucchini, summer squash, snap peas, eggplant slices, thinly sliced carrots, or asparagus would all work.

Main Dish Ideas

These tasty veggies go great with almost any protein! Here are some of our favorite main dish recipes to serve with mushrooms and green beans.

Troubleshooting! Common Problems and Solutions

1. Sogginess

Problem: Green beans and mushrooms can become soggy if there's too much moisture. Instead of being tender-crisp, they are soggy. 

Solution: Ensure that the veggies are thoroughly dried before roasting. Pat them with a paper towel to remove excess moisture, and spread them evenly on the baking sheet to allow proper air circulation. Make sure the pan isn't overcrowded.

2. Uneven Roasting

Problem: Sometimes, parts of the green beans or mushrooms may roast unevenly, leading to inconsistent veggies that are either raw or overcooked.

Solution: Cut the vegetables into uniform sizes for even cooking. Toss them in olive oil, salt, and pepper, and make sure they are coated evenly. Stir halfway through the roasting time to promote uniform browning in case your oven has hot spots. 

3. Lack of Flavor

Problem: Green beans and mushrooms might lack flavor if not seasoned properly. Veggies need seasoning to taste good!

Solution: Don't skimp on kosher salt and pepper! Then add additional flavor with a mix of herbs like thyme, rosemary, or garlic powder. A dash of balsamic vinegar or a squeeze of lemon can add more flavor. 

4. Burnt Edges

Problem: Overcooking can lead to burnt edges that make the veggies taste bitter.

Solution: Keep a close eye on the roasting time. Roast at a moderately high temperature (around 425°F) and check for doneness after 15-20 minutes. If needed, cover with foil to prevent excessive browning.

5. Wrinkled or Shrunken Mushrooms

Problem: Mushrooms can shrink and become wrinkled if they release too much moisture during roasting or are overcooked.

Solution: Watch the mushrooms carefully as they roast and remove them if you notice they start to wrinkly. Choosing mushrooms that are about the same time also helps ensure this doesn't happen.

Buying and Prepping Green Beans

When it comes to buying green beans, usually there are two options. You can buy loose green beans or bagged prewashed and trimmed green beans. The bagged beans tend to be more expensive, but they do speed up prep work since you don't have to wash or trim the green beans.

If you opt for fresh green beans, start by choosing the right green beans. They should be firm, bright green in color, and make a snapping sound when broken. Avoid any green beans that are discolored, bruised, or wrinkled. 

To prepare them for cooking, start by washing the beans well to remove any dirt or debris. Then dry them with a cloth. Once dry, you want to either snap or slice off the stem end of the green bean. To do this quickly, line up the green beans and slice off the stems at the same time. You will also want to cut off any broken or browned edges. 

How to Clean and Prep Mushrooms

There are so many different schools of thought when it comes to cleaning mushrooms. You can use a mushroom brush, and wipe them with paper towels, but I like to wash them. Start by filling a large bowl with water.

Add the mushrooms to the bowl and move them around with your hands. The dirt and debris will fall right off into the bowl and float to the bottom. Then immediately dry with a towel.

Frequently Asked Questions

Here are the most common questions about this recipe.

For the best results, only make roasted green beans with fresh green beans. Frozen green beans release water when they are cooked and will turn out soggy. If you only have frozen green beans, defrost them first and then pat them dry with a towel before roasting.

Green beans and mushrooms can become soggy if there's too much moisture. Ensure that the veggies are thoroughly dried before roasting. Pat them with a paper towel to remove excess moisture, and spread them evenly on the baking sheet to allow proper air circulation.

Balsamic green beans and mushrooms served in a bowl with sliced garlic.
The Recipe
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Roasted Balsamic Green Beans and Mushrooms

115 CAL 12g CARBS 7g FAT 4g PROTEIN 3
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  • 1 lb green beans, trimmed
  • 8 oz baby bella mushrooms (cleaned and halved)
  • 3 cloves garlic, sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

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Heat the oven to 425 degrees. In a bowl, toss together the green beans, mushrooms, garlic, balsamic vinegar, olive oil, salt, and pepper.


Spread the green beans and mushrooms out on a baking sheet in a single layer. They shouldn’t be browded or overlapping too much or they won’t brown.


Roast for 18-22 minutes. The mushrooms should be lightly browned and tender. The green beans should be tender-crisp.


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Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 115
Calories from Fat 63
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 13mg
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 4g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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