Roasted Green Beans

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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!

Roasted green beans on a foiled-lined sheet pan.
Table of Contents
  1. Prepare the green beans
  2. Season the beans
  3. How to roast green beans
  4. Serve this with
  5. Frequently asked questions
  6. Roasted Green Beans Recipe

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.

Pouring olive oil over a pan filled with green beans.
Step 3. Add the seasonings

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

Do green beans need to be blanched before roasting?

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.

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 some 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.
Step 5. Plate and serve

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

Delicious and easy to make roasted greens beans with lightly browned and blistered surfaces.
5 from 3 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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).
  • 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.

Equipment

  • Baking Sheet
  • Metal Tongs
  • Chef’s knife

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
Roasted Green Beans
Amount Per Serving
Calories 66 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 298mg12%
Potassium 241mg7%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 4g4%
Protein 2g4%
Vitamin A 783IU16%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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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