Oven-roasted greens beans are a quick, healthy side dish ready to eat in 15 minutes. The surface becomes lightly browned and blistered, adding more flavor!
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Whether it’s a holiday feast or a busy weeknight, this recipe for roasted green beans is fast and easy to prepare. Although making a big dish of green bean casserole is always a hit for Thanksgiving, this simple oven-roasting method is a great way to add tons of flavor with minimal ingredients.
We don’t always think to roast green beans. It’s typically either blanched or sauteed. For this recipe, olive oil, salt, and pepper are all you need. The hot air and sizzling pan generate enough heat to blister and brown the surface. The result is super tender and delicious bites.
Prepare the green beans
Use fresh green beans or thinner haricot verts (french-style green beans) for the best texture. Canned and frozen beans are already cooked and moist, so they will get soggy in the oven. Wash the beans with cool water, and dry them well between paper towels or a kitchen towel.
Removing the water on the surface ensures that they roast and brown instead of steam. Trim off the string end. They are a bit tough and chewy. They should be about 4 to 5-inches long. Cut them in half if needed.
Season the beans
I keep the seasonings simple with salt, pepper, and olive oil. The browning on the surface adds a lot of flavor. If you want to spice things up, sprinkle them with red pepper flakes. 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.
How to roast green beans
To make this a one-pan side dish, use a large-rimmed baking sheet—Preheat the oven to 450ºF (232ºC). Spread the seasoned trimmed green beans in a single layer on the lined baking sheet. 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.
Roasting the lemons mellows out some of the mouth-puckering citric acid, making the lemon juice less tart. Roast 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.
Serve this with
Frequently asked questions
No, blanching is not required before roasting. This will overcook the green beans, making them too soft. Roasting in a hot oven is sufficient for thoroughly cooking the vegetable.
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.
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 some parmesan cheese or sprinkle on chopped almonds, pecans, or walnuts for crunch. Salty crisp bacon is also a nice topping.
Roast the beans in a single layer
If you try to overcrowd the pan, the beans won’t brown as evenly. One pound of beans fits perfectly in a sizeable 11-by-17-inch pan. To double the recipe, it’s better to roast two separate trays, one at a time, for double the recipe. With enough heat, the starches will convert to sugar, tenderizing even tougher pods and making them tender and flavorful.
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Roasted Green Beans
- 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
- Preheat Oven – Set the oven rack to the middle position. Heat oven to 450ºF (232ºC).
- Prepare Green Beans – Wash green beans thoroughly under cool water and drain. Dry them well between paper towels or a kitchen towel. 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 green beans, drizzle with olive oil, then sprinkle on the salt and pepper. Toss with your hands to coat . Spread beans into a single layer. Place one lemon wedge on each pan corner, not touching the beans.
- Roast – Roast the beans for 10 minutes. Remove the beans from the oven. Use tongs to redistribute the beans for even browning. Roast 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 lemon wedges.
- Metal Tongs
- Chef’s knife
- 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.
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