Roasted Green Beans With Mushrooms, Balsamic & Parmesan

Prep Time
Cook Time
Ready In

"While searching another site for a sewing pattern (of all things! I come across this recipe. It sounded so good to me I just had to copy and share it. I got it from Kalyn's Kitchen. She notes that: This is a perfect side dish for any phase of the South Beach Diet, or any other type of low-glycemic eating plan."

Original recipe yields 6 servings


  • Serving Size: 1 (123.8 g)
  • Calories 65.6
  • Total Fat - 4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 1.3 mg
  • Sodium - 421.7 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.8 g
  • Protein - 2 g
  • Calcium - 76.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450F/230C

Step 2

Wash mushrooms and let drain (or spin dry in salad spinner.) Then cut mushrooms into slices 1/2 inch thick.

Step 3

While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.

Step 4

Put cut beans and mushrooms into a Ziploc bag or plastic bowl.

Step 5

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.

Step 6

Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.

Step 7

Roast 20-30 minutes, starting to check for doneness after 20 minutes.

Step 8

Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Step 9

Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I cut the recipe back to two sevings and was a bit short on mushrooms. We loved the flavour from the balsamic. The photo does not do the recipe justice but it will be made again with petter photos.

(4 Apr 2017)

Mimi Bobeck

These were so good and something new to try. I plan to have them again soon since they went over so well yesterday.

review by:
(28 Nov 2014)


These were awesome and so full of flavor. We enjoyed the combination of flavors.

review by:
(28 Jul 2012)


Yummy Green beans! This was a very easy recipe to make because I used pre-sliced ready to use mushrooms and ready to use french green beans. I salted and peppered them before roasting. While very tasty, I checked these at 20 minutes and they were already overdone and a little shriveled. I think I will use regular green beans next time. Made for the Easter/Spring tag game.

review by:
(30 Mar 2012)


I'm giving this one five stars for sure, because DH ate mushrooms and didn't complain. I think it's because they were a little drier from being roasted. He says it's a texture thing. I really enjoyed this and it was a main dish for us. Thank you!

(29 Jan 2012)