These Roasted Green Beans with Mushrooms and Crispy Onions are an elevated twist on a classic holiday side dish. Roasted until tender, fresh green beans are topped with a savory mushroom topping, crispy fried onions, and Parmesan cheese. Flavorful, zesty, and easy to make, it’s a veggie-packed recipe you’ll actually be excited to eat!
Oven Roasted Green Beans with Mushrooms and Crispy Onions
Y’all, I have a confession — I do NOT like classic green bean casserole. There’s just something about the canned soup and mushy texture that just doesn’t sit right with me. But this roasted green beans recipe? I can get down with it!
Think of it like a deconstructed version of a green bean casserole that houses all the separate components but is infinitely better — at least in my opinion. We start with herb-roasted green beans. Then, we add a homemade mushroom topping and finish with crispy onions and plenty of cheese.
The result is a combination of tastes and textures that’s seriously delicious. Plus, the whole thing is super easy to make! Whip it up in minutes for a stress-free holiday, or enjoy it for a fancy weeknight meal. For an even simpler option, you can also leave off the mushrooms. Either way, you can’t go wrong!
What to Serve with these Green Beans?
- The Best Southern Cornbread Recipe
- The Best Candied Yams Recipe
- The Best Baked Mac and Cheese Recipe
- Easy Buttermilk Biscuits Recipe
- Dirty Rice
Recipe Ingredients
Roasted Green Beans
Green Beans: You’ll need a pound of green beans that have been cleaned and trimmed.
Oil: I prefer to use extra-virgin olive oil, but you can also use avocado oil to coat and roast the green beans, creating a tender texture and caramelized effect.
Herbs and Spices: Salt, pepper, and fresh thyme leaves enhance the savory qualities of the dish and add a bright, herbaceous taste.
Lemon Juice and Zest: Lemon juice adds brightness to the green beans. Then, we add lemon zest for topping for a well-rounded flavor.
Grated Parmesan Cheese: For the best results, skip the store-bought stuff. Instead, buy a block of Parmesan, and grate it yourself.
Crispy Fried Onion Topping: French’s are my go-to, but you can use any store-bought or homemade crispy onions you like best!
Mushroom Topping
Oil: Again, olive oil is my go-to here, but avocado oil will also work.
Mushrooms: Use sliced Baby Bella mushrooms. Or, if you can’t find them at your local grocery store, white button mushrooms will also work.
Garlic: Use at least one clove of garlic, and feel free to add more if you love a bolder garlic taste. Measure with your heart!
Worcestershire Sauce: This creates a salty, savory, umami taste, adding tons of depth to the mushroom mixture.
Thyme Leaves: These add bright notes and tie the flavor of the mushrooms in with the rest of the dish.
Salt: Adjust to taste.
How to Roast Green Beans in the Oven
Step 1. Before you begin, preheat the oven to 425F, and line a 15×21 (or large) baking sheet with parchment paper.
Step 2. Place the green beans on the baking sheet. Then, drizzle them with olive oil, and add a sprinkle of salt, black pepper, and thyme. Toss to coat the beans evenly, and spread them out in a single layer.
Step 3. Roast for 12-15 minutes or until the beans are tender and slightly browned in some spots. Be careful not to overcook!
Step 4. While the green beans are roasting, heat a large skillet to medium-high heat. Add the sliced mushrooms, and let them cook for about 5-8 minutes or until the mushrooms are golden brown and have reduced in size, stirring occasionally. Pro-Tip: Don’t add oil or salt to the mushrooms until you cook them for 5-7 minutes! This technique allows the moisture to be released from the mushrooms and helps create a crispier texture.
Step 5. Next, add your minced garlic and thyme, and sauté for about 1 minute. Then, add the Worcestershire sauce, and let the mixture cook until the sauce fully coats the mushrooms.
Step 6. Remove the green beans from the oven, and add the grated garlic to the warm beans. Toss to combine.
Step 7. Drizzle the beans with lemon juice, and toss again to combine. Adjust the seasoning to taste.
Step 8. Transfer the beans to a serving dish, and top them with the mushroom sauce. Then, add the crispy onions, Parmesan cheese, and/or lemon zest, if desired. Garnish with additional thyme, and serve your oven roasted green beans while they’re hot!
Seasoning Variations
If you prefer a simple oven roasted green recipe, feel free to leave off the mushroom mixture and extra toppings. They’re just as delicious on their own! Or, you can also switch up the flavor with different seasonings and toppings such as:
- Toasted almonds, pine nuts, or sesame seeds
- Different herbs like rosemary, basil, mint, or tarragon
- Red pepper flakes
- A creamy dill sauce or tahini dressing
- Balsamic drizzle
Why Are My Roasted Green Beans Tough?
If your beans turn out tough, it’s likely that they were either picked past their prime or were underbaked. When choosing green beans, look for beans that are firm, bright green in color, free from brown spots with a smooth texture, and snap easily when bent. Then, keep an eye on your oven, and roast until they’re fork-tender, adjusting the baking time as needed.
Serving Suggestions
There’s not much this oven roasted green beans recipe doesn’t pair well with! Serve it as part of a holiday dinner alongside roasted turkey or baked ham. Or, enjoy it with more everyday main courses like roasted chicken, red beans and rice with sausage, Southern black eyed peas, and fried chicken wings.
How to Store
Once assembled, you can transfer leftovers to an airtight container, and store them in the fridge for about 3-4 days.
To serve, assemble the dish, and warm the green beans and mushrooms in the microwave or in the oven at 350F just until heated through.
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I hope you love this Oven Roasted Green Beans Recipe with Mushrooms and Crispy Onions! It’s impressive in appearance, full of savory flavor, and easy to make. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Roasted Green Beans with Mushrooms and Crispy Onions
Ingredients
Roasted Green Beans
- 1 pound fresh green beans cleaned & trimmed
- 1 tbsp extra-virgin olive oil
- 1/4 teaspoon salt plus extra to taste
- 1/8 teaspoon black pepper freshly ground
- 1 teaspoon fresh lemon juice
- Grated Parmesan cheese for topping
- 1 teaspoon lemon zest for topping
- Crispy fried onion for topping (French’s is my go-to)
- 1/2 tsp fresh thyme leaves more for garnish
Mushroom Topping, optional
- 2 tsp olive oil
- 8 oz baby bella mushrooms sliced
- 1 garlic clove grated
- 1 tsp Worcestershire sauce
- 1/4 tsp fresh thyme leaves
- salt to taste
Instructions
- Preheat the oven to 425°F and line a 15 x 21 (or large) baking sheet with parchment paper.
- Place the green beans on the baking sheet. Drizzle with the olive oil, then sprinkle with salt, black pepper, and thyme. Toss to coat the beans evenly, then spread them out in a single layer.
- Roast for 12–15 minutes, or until the beans are tender and slightly browned in some spots. Be sure not to overcook.
- While the green beans are roasting, heat a large skillet to medium-high heat. Add the sliced mushrooms and let cook for about 5-8 minutes or until mushrooms are golden brown and have reduced in size, stirring occasionally. Next, salt the mushrooms and add about 2 tsp of olive oil. Reduce heat to medium. Pro tip: don’t add oil or salt to the mushrooms until you cook them for 5-7 minutes. This technique allows the moisture to be released from the mushrooms and helps create crisper mushrooms.
- Next, add your minced garlic and thyme and sauté for about 1 minute. Then, add the Worcestershire sauce and let cook for a few seconds until the sauce fully coats the mushrooms.
- Next, remove the green beans from the oven and add the grated garlic to the warm bans and toss.
- Then, drizzle the beans with lemon juice and toss to combine. Adjust seasoning to taste.
- Transfer to a serving dish and top with the mushroom topping. Then, add crispy onion, Parmesan cheese, and/or lemon zest, if desired. Garnish with additional thyme and serve while hot.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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