Roasted Green Beans

5 from 5 votes
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These roasted green beans are ready in 15 minutes and offer a nutritious accompaniment to any meal. As they roast, their exteriors transform, taking on a lightly browned and blistered texture that enhances their natural flavors.

For more simple yet elegant side dishes, try my roasted carrots, roasted sweet potatoes, and roasted brussels sprouts.

Roasted green beans on a foiled-lined sheet pan.

Whether a grand holiday feast or a hectic weeknight dinner, this oven-roasted green beans recipe stands out for its simplicity and speed. While a classic green bean casserole remains a beloved Thanksgiving staple, embracing the straightforward elegance of oven-roasting offers an easy alternative that infuses rich flavors using minimal ingredients.

We often overlook the potential of roasting green beans, defaulting instead to blanched green beans or sautéed green beans. However, this recipe requires nothing more than a drizzle of olive oil, a sprinkle of salt, and a dash of black pepper. The oven’s intense heat and the pan’s hot embrace work together to perfectly blister and brown the beans’ exterior, adding flavor.

Recipe ingredients

  • Beans: Use fresh green beans or thinner haricot verts (French-style green beans) for the best texture. Avoid canned and frozen beans that are already cooked and moist, as they stay soggy in the oven.
  • Olive Oil: This type of cooking oil adds a pleasant fruity flavor. The higher smoke point works well with the brief cooking time.
  • Seasoning: I only use salt and pepper, but it’s optional to layer on more fresh spices or dried herbs.
  • Citrus: Add lemon wedges to the sides of the baking sheet. The tart flavor mellows when roasted, adding an interesting squeeze of lemon juice.

See the recipe card below for all ingredients and measurements (US and metric).

Step 1: Preheat the oven to 450ºF (232ºC). This temperature will quickly tenderize and blister the beans in less than 20 minutes.

Clean the green beans

Fresh green beans in a metal colander being rinsed with water.

Rinse thoroughly with running water.

Green beans being dried with a kitchen towel.

Pat dry with a towel.

Step 2: Wash the beans with cool running water, and dry them well between paper towels or a kitchen towel. Removing the moisture on the surface ensures that they roast instead of steam.

Cut off the stems

Green beans on a wooden cutting board after trimming the stringy ends off with a chefs knife.

Step 3: Trim off the string ends, which are a bit tough and chewy. The pieces should be about 4 to 5 inches long. You can cut them in half if needed.

Season the surface

Pouring olive oil over a pan filled with green beans.

Step 4: I keep the seasonings simple with salt, pepper, and olive oil, as the Maillard Browning that forms on the surface adds a lot of flavor.

Roast the green beans

Metal tongs flipping roasted green beans over mid way through cooking.

Toss the beans for even browning.

Sheet pan with roasted green beans and lemon wedges.

Finish roasting until tender.

Step 5: I use a large-rimmed baking sheet to make this a one-pan side dish. Spread the seasoned and trimmed green beans in a single layer. Unlike cramming the beans into an air fryer, this pan has a large surface area for better color development. Add lemon wedges to each corner of the baking sheet for a hint of citrus aroma and taste.

Roast at 450ºF (232ºC) for 15 minutes in the oven, tossing after about 10 minutes to ensure even browning. The beans should be lightly browned with a tender texture.

Step 5: Transfer to a serving platter, add a few black pepper cracks, and serve with the roasted lemons on the side.

Flavor variations

  • Oil: Use avocado oil, coconut oil, safflower, or clarified butter. Meanwhile, butter should be melted and tossed with the beans before serving so they don’t burn.
  • Herbs: Add dried Italian seasoning or herbs de Provence to the olive oil coating. Roast with fresh sprigs of thyme or rosemary for aromatics. Wait to add freshly chopped herbs like chervil, dill, tarragon, chives, or basil until right before serving.
  • Alliums: For allium flavor, add garlic powder or slices of fresh garlic. Avoid adding minced garlic because the tiny pieces tend to burn and taste bitter.
  • Peppers: If you want to spice things up, sprinkle the beans with red pepper flakes, chili powder, or cayenne.

Serving suggestions

Frequently asked questions

Do green beans need to be blanched before roasting?

No, blanching is not required before roasting. That would overcook the green beans, making them too soft. Roasting in a hot oven is sufficient for thorough cooking.

How long does it take to roast green beans?

In a 450ºF (232ºC) oven, it takes about 15 minutes to roast green beans. Look for golden brown and lightly blistered skin. The beans should be tender. Cook them a few minutes less if you want a more crisp-tender texture. Thinner haricot verts will cook in less time compared to thicker string beans.

What can I add to green beans for flavor?

Besides salt and pepper, garlic powder, onion powder, and herbs like chopped thyme and rosemary are good additions. Don’t add minced garlic, as it could burn at high temperatures. Grate parmesan cheese or sprinkle on chopped almonds, pecans, or walnuts for crunch. Salty crisp bacon is also a nice topping.

Roasted green beans served on a white plate with sliced lemon wedges.

Roast the beans in a single layer

The beans won’t brown as evenly if you try to overcrowd the pan. One pound of beans fits perfectly in a sizeable 11×17-inch pan. To double the recipe, it’s better to roast two separate trays, one at a time. With enough heat, the starches will convert to sugar, tenderizing tougher pods and making them tender and flavorful.

Roasted Green Beans

I love making roasted green beans because the high heat brings out their natural sweetness while adding a nice crispy texture.
5 from 5 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 servings
Course Side
Cuisine American

Ingredients 
 

  • 1 pound green beans, or haricot verts
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt, or sea salt
  • ¼ teaspoon black pepper
  • 4 lemon wedges, optional

Instructions 

  • Preheat Oven – Set the oven rack to the middle position. Heat oven to 450ºF (232ºC).
  • Rinse the Green Beans – Wash green beans thoroughly in a colander under cool water and drain. Dry them well between paper towels or a kitchen towel.
  • Remove the Stems – Use a sharp knife to trim off the string ends. If the beans are very long, cut them in half, they should be about 4 to 5 inches.
  • Add Seasonings – Line a large-rimmed sheet pan with foil. Add the green beans, and drizzle with olive oil, then sprinkle with the salt and pepper. Toss with your hands to coat. Spread into a single layer. Place one lemon wedge on each pan corner, not touching the beans.
  • Roast – Roast for 10 minutes. Use tongs to redistribute the beans on the pan for even browning. Continue roasting until tender with golden brown spots, about 3 to 5 minutes.
  • To Serve – Taste and season with more salt and pepper as desired. Transfer to a serving dish and serve with roasted lemon wedges.

Recipe Video

YouTube video

Notes

  • Recipe Yield: About 4 cups
  • Serving Size: About 1 cup
  • Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.

Nutrition Facts

Serves: 4 servings
Calories 66kcal (3%)Carbohydrates 8g (3%)Protein 2g (4%)Fat 4g (6%)Saturated Fat 1g (5%)Polyunsaturated Fat 0.5gMonounsaturated Fat 3gSodium 298mg (12%)Potassium 241mg (7%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 783IU (16%)Vitamin C 14mg (17%)Calcium 43mg (4%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Maria T. says

    Made these last night to go with pan fried salmon and rice. They were really good. Sweeter in flavor, a bit softer to chew and more interesting in flavor and appearance (they had a nice shine and some browning) than blanched or steamed green beans. Aside from taking a bit of time to roast in the oven there wasn’t much to do. Prep was easy. The green beans did their thing and I was free to work on the rest of my dinner. I will definitely make these again.

    • Jessica Gavin says

      Thanks for your feedback, Maria! It’s so neat how green beans can transform in taste and texture with various cooking methods. Love your food pairing!