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Garlic Bacon Sautéed Green Beans with Roasted Mushrooms

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish. This dish is loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.

sauteed green beans with bacon and mushrooms on a white plate

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Creating This Sauteed Green Beans Recipe

When I was planning out my Thanksgiving menu last year, I remembered that I had photos of these sautéed green beans with garlic and bacon from a few years ago that I never posted. It was from the same batch of recipes that I photographed on ThanksgivingDay back in 2015. (I’m crazy!).

Luckily, I had the recipe saved in a draft, just never got around to publishing it even though I’ve made this a few times since then.

The kids absolutely love green beans when they’re sautéed with olive oil, butter and garlic, or when they’re roasted with the same ingredients. We almost never steam green beans anymore.

They don’t love the roasted mushrooms in this dish. My dad and brother also hate them with a passion. Oh well, more for me!

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But the roasted balsamic mushrooms in this sauteed green beans recipe are easy to leave out or pick around if you have mushroom haters in your family like we do.

I personally love this recipe! I think it’s a nice alternative on Thanksgiving to the traditional green bean casserole. With all the other rich foods that we’re serving and eating, it is nice to have something that tastes a little fresher.

Sauteed Green Beans Ingredients

These Thanksgiving green beans require a handful of pantry staples to make. Here’s what you’ll need to make sauteed green beans with bacon:

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

mushrooms in a basket on a tea towel

How to Saute Green Beans

Here are the basic steps to making the sauteed green beans and mushrooms:

  • Toss the mushrooms with olive oil, garlic, salt, and pepper, then roast.
  • Prepare the sautéed garlic green beans — blanch them first, then plunge in an ice bath, then saute them.
  • Then combine the two and add bacon.
  • Serve!

Can I Use Another Type of Mushroom?

Crimini Mushrooms are something that I can easily find at most grocery stores. However, if you can’t find them, you can substitute small Baby Portabella Mushrooms or White Button Mushrooms. If any of the mushrooms are larger than bite-sized, I recommend cutting them in halves or quarters.

Can I Omit the Mushrooms from this Green Bean Dish?

I think the mushrooms add a ton of flavor to this recipe, but if you are allergic to mushrooms, or like my Dad simply cannot stand the thought of eating a mushroom, yes, feel free to omit the mushrooms. The recipe will definitely still taste really good. You can’t go wrong with bacon, green beans, and balsamic vinegar!

Can I Use Frozen Green Beans?

You can if you want to, but I highly recommend sticking with fresh green beans for this recipe. If you do use frozen green beans, skip the blanching step and make sure to thaw them completely before sautéing so that you eliminate any excess moisture. I would not recommend using canned green beans in this recipe.

bacon slices on a cutting board

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Can I Use a Different Type of Bacon?

I prefer to use thick-cut pork bacon in this recipe.

You can probably get by with any bacon, though I haven’t tested alternatives such as turkey bacon or vegan “bacon.” I would love to hear how this recipe turns out for you if you try one of those substitutions.

Tips for Making Sautéed Green Beans

Because you’ll be sauteing the green beans immediately after blanching them, you don’t want to cook them too much in the boiling water. The goal here is to cook the beans only slightly so that they reach that perfect crisp-tender texture quicker once in the skillet.

You’re welcome to use regular bacon or turkey bacon in this recipe, or omit it entirely if you don’t eat meat.

And to make this recipe vegan simply omit the bacon and butter and use a little more olive oil instead. Your sauteed green beans won’t taste the same as mine, but they’ll still be delicious with the garlic and balsamic mushrooms.

Do You Have to Blanch Green Beans Before Sautéing?

I recommend blanching the green beans for this recipe before the sautéing step. Otherwise, your green beans will not be tender enough with the sauté time listed. If you were to increase the amount of time you sauté the green beans for, they will not be the right tender crisp texture. The green beans will also loose some of that bright green color.

Why Do You Blanch Green Beans Before Sautéing?

Blanching helps you achieve the perfect tender yet still crisp green bean texture. Blanching also helps the green beans maintain a brighter green color which is attractive when serving this sautéed green bean recipe

By quickly boiling the green beans, then plunging them into ice cold water, the enzyme actions that cause loss of flavor, color, and texture are stopped. Blanching also slows the loss of vitamins.

More Thanksgiving Recipes:

If you’re looking for additional inspiration for your Thanksgiving Menu this year along with these Garlic Bacon Sautéed Green Beans with Roasted Mushrooms, here are a few other favorite recipes.

Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

This Cranberry Rosemary Shrub Cocktail is the perfect Thanksgiving cocktail! A homemade cranberry shrub with hints of black pepper, rosemary, and cinnamon is combined with bourbon and seltzer for a festive and colorful drink.

Brining a turkey in this Rosemary Beer Brine will tenderize the meat and infuse it with a TON of flavor for Turkey Day! Cook it on a smoker for even more incredible flavor!

If you prefer a roasted turkey, don’t pass up this recipe for Apple Cider Sage Turkey Brine for Roasted Turkey. The brine keeps the meat so moist, and gives it classic Thanksgiving flavors.

Learn How to Make Turkey Gravy with No Lumps for your Thanksgiving table.

If you like cranberry sauce better than gravy, try my recipe for  Cranberry Orange Walnut Relish or Red Wine Pomegranate Cranberry Sauce.

Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes.

For stuffing, try this Butternut Squash and Kale Quinoa Stuffing (which is great for the health-conscious or gluten-free crowd!) or a more traditional bread based stuffing with Leek + Bacon Stuffing.

In this recipe for Baked Sweet Potatoes with Pomegranate, sliced Sweet Potatoes are baked in a spiced orange maple glaze and sprinkled with juicy, bright pomegranate arils.

Your traditional Apple Crisp is elevated with the addition of oatmeal and pecan in the topping in this recipe for Apple Crisp with Oatmeal Pecan Crumble Topping.

If you’re looking for the perfect kid-friendly Thanksgiving treat, check out this Easy Pumpkin Pudding; it combines a few pantry ingredients for a perfect autumn treat and is simple enough for younger helpers to assist in preparing.

Chocolate Pumpkin Cheesecake with Chocolate Ganache is a decadent and unconventional way to get your pumpkin in for Thanksgiving.

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What is your favorite way to serve green beans for Thanksgiving?

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms

Yield: serves 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish, loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.


For the Roasted Mushrooms

  • 3/4 pound Small Whole Crimini Mushrooms (halve them if they're large)
  • 1 1/2 tablespoons Olive Oil
  • 2 cloves Garlic, minced
  • 1 tablespoon Balsamic Vinegar
  • Salt and Pepper, to taste

For the Garlic Bacon Green Beans


For the Roasted Mushrooms

  1. Preheat oven to 425 degrees F.
  2. Drizzle the mushrooms with olive oil and stir in the garlic, tossing to coat the mushrooms well.
  3. Salt and Pepper, to taste.
  4. Add the mushrooms to a roasting pan, making sure to spread them so they are not overlapping and have plenty of space between them.
  5. Roast the mushrooms at 425 degrees F for 10-15 minutes.
  6. While the mushrooms are roasting, prepare the garlic bacon green beans.
  7. After roasting, remove from the oven and stir in the balsamic vinegar.

For the Garlic Bacon Green Beans

  1. Prepare a large bowl with ice water. Set aside.
  2. In a 3 quart saucepan, bring water to a rolling boil. Add the green beans and boil for 1 1/2 - 2 minutes.
  3. Remove and drain the beans and plunge into the bowl of ice water to stop the cooking process and preserve the bright green color.
  4. Remove the beans when cold and pat dry. Discard the water
  5. In a 3 quart stainless steel saute pan, melt the butter with the olive oil over medium heat. When melted and hot, add the garlic and saute for 1 minute.
  6. Add the green beans and saute with the garlic and butter for about 2 - 3 minutes.

To Serve

  1. Add the roasted mushrooms to the saute pan with the green beans, making sure to get any juices that have accumulated in the mushroom roasting pan.
  2. Add the mushrooms and the bacon to the green bean mixture.
  3. Stir until combined and continue to saute until bacon is heated through and desired tenderness is reach for the green beans.
  4. Add to a serving dish, drizzling with any sauces that have accumulated in the pan.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 98Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 160mgCarbohydrates 6gFiber 2gSugar 3gProtein 3g

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Let me know if you try this recipe and what you think of it by leaving a comment below.

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Favorite Vegetable Side Dishes

Sharon L

Thursday 16th of December 2021

Garlic Baccon Sauteed Green Beans: Our Chinese exchange student came home from college for the holidays and I made this green bean side dish to accompany chicken. He does not like cooked vegetables, so I was not sure it would go over. I made sure the beans did not over-cook, and I fried the bacon more on the crisp side. He loved it enough to eat two servings. Thank you for a great recipe. P.S. My husband raved about it.


Friday 17th of December 2021

This makes me so happy!!! Thank you for stopping by to let me know! Happy Holidays!


Monday 22nd of November 2021

Can I make these a few days ahead using frozen green beans? Any advice on cooking the beans - MW, steam, stir fry? TIA.


Monday 22nd of November 2021

I have never tried this recipe using frozen green beans. My suggestions would be to completely thaw, drain, and dry the green beans and then saute them in the pan as directed in the recipe, just skip the blanching and ice bath steps. I'm not sure about making it ahead of time because I haven't done that. If it were me, I would prepare the bacon and mushrooms in advance but cook the green beans and do the final assembly the day I plan to serve it. I think it will taste fresher that way. Happy to answer any other questions!


Wednesday 13th of November 2019

How would you suggest transporting these to a friendsgiving that's not hosted at my house? Is crockpot ok or will they get mushy??


Thursday 14th of November 2019

It depends on how soon you plan to eat after arrival, I think. If you plan to eat sooner rather than later, a crockpot would be fine set to the "warm" setting. But, I wouldn't use a crockpot and keep them in there for an extended period of time. If you aren't eating right away, I would probably put them in some kind of baking dish that I could pop in the oven (as long as the host has room for it) and quickly reheat before serving. Hope that helps!

Laura Courson

Thursday 15th of August 2019

Why can't we read the comments? There is no place to click for them. At what point do you add the balsamic vinegar? It is not mentioned in the directions.


Friday 16th of August 2019

Hi there and thanks for stopping by! I do not have comment viewing disabled. If you don't see any, that is because no one has chosen to leave a comment. Regarding the balsamic please refer to step #7 under the heading "for the roasted mushrooms." It states: After roasting, remove from the oven and stir in the balsamic vinegar.

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