These roasted green beans and mushrooms nestled in a creamy thyme sauce are an easy-but-fancy side dish. Loaded with garlic and two types of mushrooms, this recipe’s bound to be a holiday hit.
Why You’ll Love This Veggie Side Dish
If you’re in charge of veggie sides for this year’s Thanksgiving or Christmas gathering, this tender green beans and mushrooms recipe with homemade pan sauce is just what you need.
- Classic. No holiday dinner is complete without a classic green beans side.
- Effortless. Pop the green beans into the oven, sautée the mushrooms, simmer the sauce, and serve.
- Versatile. This recipe lets you use store-bought Alfredo sauce, frozen green beans, and leftover sautéed veggies.
- Prep-friendly. Beat the holiday cooking craze by making the creamy thyme-infused sauce in advance.
Recipe Ingredients
The sauce absorbs hints of herby thyme, tangy lemon, plus all the garlic-onion goodness. Scroll to the recipe card at the bottom of the post for exact amounts.
- Green beans – Remove any stems or leaves that are still attached.
- Olive oil – Use avocado or coconut oil if you prefer.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
For the Mushroom Sauce
- Olive oil – You can also use vegetable, corn, or canola oil.
- Onion – White or yellow onion is best.
- Garlic – Feel free to use fresh garlic or garlic paste.
- Baby bella mushrooms – White button and cremini mushrooms can be used too.
- Shiitake mushrooms – Dried porcini mushrooms are a good swap.
- Chicken broth – I prefer low-sodium versions if available. Reduce the salt in the rest of the recipe if you use regular broth.
- Coconut milk – Full-fat coconut milk gets you a thicker sauce, but low-fat works as well. Make sure it’s plain and unsweetened.
- Lemon juice – Reduce the amount by half if you use lime juice.
- Fresh thyme – Dried works too.
Can I Use Frozen Green Beans?
Absolutely! Frozen green beans are a convenient swap to fresh ones if they’re not in season in your area. Make sure they’re completely thawed and well drained to prevent excess moisture from getting into your dish.
How To Make Roasted Green Beans and Mushrooms
Roasting reduces the time you spend by the stove, which is always great during the holidays. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat it to 400F. Line the baking sheet with parchment paper. Set it aside.
- Season them. Toss the green beans with olive oil, salt, and pepper until completely coated. Spread them out in the prepared baking sheet.
- Roast them. Pop them into the oven for 10 minutes. Remove them from the heat and set them on the serving platter.
- Sautée the onions. Place a large skillet over medium-high heat. Add the olive oil and onions, cooking for 3-4 minutes or until soft and translucent.
- Add the mushrooms. Stir in the mushrooms and garlic, sautéeing for 5-7 minutes or until the mushrooms have released their moisture and browned. Pour in the chicken broth. Season with more salt and pepper. Bring the mixture to a boil and then reduce to a simmer.
- Make it saucy. Stir in the coconut milk, lemon juice, and thyme. Simmer 1-2 minutes or until slightly reduced and thickened.
- Serve. Carefully pour the creamy mushroom mixture over the green beans. Serve and enjoy!
Tips & Variations
Toss garlicky sautéed spinach, parmesan, and red pepper flakes with these green beans and mushrooms to take them to the next level.
- Make it cheesy. Stir 1/2 cup shredded mozzarella or parmesan into the sauce until completely melted and smooth. Sprinkle the dish with freshly-grated parmesan cheese right before serving.
- Add leftovers. Mix leftover Roasted Broccoli, Sautéed Garlic Spinach, or Parmesan Roasted Cauliflower into the sauce for a heartier side dish that also reduces food waste. You can also mix them into the green beans once roasted.
- Make it spicy. Toss 1/4-1/2 teaspoon red pepper flakes or cayenne pepper with the green beans for a kick of heat. You can also finely chop 1/4 jalapeño or serrano chili and mix it in.
- Thicken it. Whisk 1 tablespoon cornstarch with 1/4 cup coconut milk or water until smooth. Pour the cornstarch slurry into the sauce and let it simmer until thickened. The slurry will give the sauce more consistency.
- Prep ahead. Make the sauce 1-3 days in advance. Reheat and pour it over the freshly-roasted green beans right before dinner to save time.
- Change the sauce. Skip the chicken broth and coconut milk in the recipe. Substitute them for your favorite store-bought Alfredo sauce or my Cauliflower Alfredo Sauce.
Serving Suggestions
These saucy green beans and mushrooms are an easy veggie side for your holiday dinners. I love them with my Thanksgiving Turkey, Maple Smoked Turkey, or Garlic Herb Turkey Breast. For steak mains, try my Grilled Filet Mignon or Herb Crusted Beef Tenderloin. Other veggie sides for dinner include my Honey Mustard Glazed Carrots, Mashed Cauliflower, and Arugula Salad.
How To Store Leftovers
Make sure they’re fully cooled before refrigerating to prevent spoilage.
- Fridge: Place them in an airtight container for up to 4 days. Discard immediately if they taste sour.
- To reheat them: Microwave in 20-second intervals or until warm. You can also use a pan over medium-high heat for 7-8 minutes, stirring occasionally.
More Easy Veggie Sides
- Easy Cheesy Scalloped Potatoes
- Crispy Oven Roasted Brussel Sprouts with Balsamic
- Honey Glazed Carrots
- Air Fryer Green Beans
Roasted Green Beans and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Oven + Stove
- Cuisine: American
Description
This roasted green beans and mushrooms recipe with homemade creamy mushroom-thyme sauce is a quick holiday side you’ll love.
Ingredients
Green Beans:
- 3 cups of fresh green beans, ends trimmed and cut into 1 1/2″ sticks
- 2 tablespoons olive oil
- salt & pepper to season
Mushroom Cream Sauce:
- 1 tablespoon olive oil
- 1 cup of onion, diced
- 2 garlic cloves, minced
- 2 cups of baby bella mushrooms, sliced
- 8 oz. of shitake mushrooms
- 3/4 cup chicken bone broth
- 1/2 cup coconut milk, from can
- 1 tablespoon of lemon juice
- 1 tablespoons of fresh thyme
Instructions
Roasted Green Beans:
- Heat oven to 400°F.
- Line a baking sheet with parchment paper for easy cleanup.
- Add green beans to the baking sheet. Drizzle with olive oil and season with salt and pepper. Using your hands toss the green beans to make sure everything is coated and seasoned.
- Bake for 10 minutes.
- Remove from oven and add to a large plate.
Mushroom Cream Sauce:
- Heat a large skillet to medium high heat.
- Add olive oil and onions. Saute for 3-4 minutes until translucent.
- Next, add in both sets of mushrooms and garlic. Saute for 5-7 minutes, stirring throughout until mushrooms are browned.
- Once mushrooms are browned, add in the chicken broth and season with salt & pepper to taste. Bring to a boil, then reduce to simmer.
- Once liquid is reduced add in coconut milk, lemon juice and fresh thyme. Simmer for 1-2 minutes,
- Pour mushroom mixture over green beans and serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 174
- Sugar: 5 g
- Sodium: 91 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 11 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
28 comments on “Roasted Green Beans and Mushrooms”
I made these as a side dish for our Thanksgiving feast. Delicious! I omitted the garlic, because I had garlic in several other dishes. And I used 2 bags of frozen green beans instead of fresh, because the store had sold out of the fresh. But it didn’t matter. It came out wonderful! I also added some orange zest grated on top at the end, with the salt and pepper, and it really added a delicious and unique taste. So wonderful! I’ll be making it again, for sure. Thanks for sharing this recipe!
So glad you enjoyed the recipe! I love that you put your own unique spin on it!
These green beans will make such a delicious (and healthy) side to accompany dinner tonight. Thanks for the recipe and idea!
Thanks so much Thalia, hope you enjoy!
I’ve never thought to roast green beans – but I love this! Thyme and mushrooms were made for eachother, it’s really the best combo! This recipe looks great – I may have to make it more often than for just Thanksgiving!
Oh… anything vegetable roasted totally transforms in the oven. I roast almost everything!
This looks beyond fantastic! Wow!
Thanks girl!
What a fantastic replacement for the traditional green bean casserole. Your recipe and photography are stunning!
Pinned
Cheers,
Stephanie
Oh.. thanks so much Stephanie, you are so sweet!
YOU are so lucky to have found MIKE! TRUST ME – you are! I am going through some relationship UGHHHH right now, and I envy your relationship! 🙂 I shall eat this green bean dish to make myself feel better lol!
Oh… thanks Gigi! You knight in shining armor will come soon, you just have to weed out the bad ones! 🙂
I cannot think of two ingredients I love more than green beans and mushrooms. I am so excited to make this. I literally just texted my husband to pick up some mushrooms!
haha.. hurray! Can’t wait to hear what you think about it girl!
It’s so sweet the way you talk about your husband! This is such a great healthy side dish to serve this Thanksgiving, a nice alternative to the not so healthy casserole version!
Thanks Danae! I’m all about healthier sides for thanksgiving so I can have more pie. hehe
Krista,
awh, love what you wrote about your husband. . that’s so sweet and the way and marriage should be. Amen sister. and love love love “Green Bean Casseroles healthy sibling” .. this looks so delicious!! Hope you guys have a wonderful Thanksgiving!!!
Thanks Alice, you are too sweet! 🙂
Soo soo glad you liked the green beans.. yippee!
Awwww! I have pics come up on mine too. Easy to get stuck going through them. Love it! These green beans are GORGEOUS!!
So easy to get stuck on them in go to memory town, sometimes it just fun though ya know. 🙂
Thanks for the foodie props girl.. means alot coming from you!
It is a blessing to feel that you ended up exactly where you needed to be! 🙂 And these green beans look great!
It so is! 🙂 Thanks Annie!
My husband has one of those digital picture frames in his office. Every time I go in there I can’t help but sit and look at every one.
I love green beans and mushrooms, so I can’t wait to make these. Looks delicious!
I know right! Old pictures just make me happy and always bring a smile to my face. 🙂
Hope you and the fam enjoy these girl!
GORGEOUS. Looks just delicious, too! (ps. I really like your bio photo, great smile!)
oh… thanks Kristy! Totally makes my day! 🙂
Oh zip lining?! How fun! We just got our wedding pictures back and we are making our wedding album. Already wanting to relive the whole day!
Yeah, zip lining was a blast would totally do it again or EVERY vacation for that matter. 🙂 Can’t wait to see some of those pics from your wedding girl!