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.