Roasted Green Beans and Mushrooms

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

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