Simply the Best: Easy Roasted Green Beans

Roasted Green Beans

Crispy Roasted Green Beans are the French fry of the green vegetable world. They’re a quick, easy, endlessly versatile side dish made on a single pan, perfect for any occasion!

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Why You’ll Love This Oven-Roasted Green Bean Recipe

• Pick-Off-the-Sheet-Pan Good. Trimming green beans isn’t one of my favorite kitchen tasks, but for roasted green beans it’s worth it. This recipe has turned me into someone who regularly cooks fresh green beans, even outpacing Roasted Brussels Sprouts and Roasted Cauliflower! With crispy, caramelized exteriors, roasted green beans are a trifecta of flavor, color, and texture.
• Versatile. Whether you pick them up with your fingers and dip them, or serve them alongside a knife-and-fork dinner as a delicious side dish, roasting green beans in the oven is the most expedient way to turn them into something even green bean skeptics will relish. (Well, that and bathing them in a creamy sauce à la Crockpot Green Bean Casserole, but I digress.)
• Easy. Simply trim, toss on a pan and roast with your favorite seasonings. While nobody is knocking old-fashioned steamed green beans, roasting them takes this humble vegetable to all new levels of yum and ease (same with Roasted Mushrooms).

How to Make Roasted Green Beans

The Ingredients

• Green Beans. Green beans and their French cousin, the thinner haricots verts, both work well in this recipe. Haricots verts will cook more quickly, so keep an eye on them.
• Almonds. Toasted almonds add a wonderful nuttiness and crunch.
• Parmesan. Because a finishing shower of freshly grated Parmesan cheese is never wrong!

The Directions

1. Prep. Add the green beans to a baking sheet, then toss with oil and seasonings. Spread into a single layer.
2. Cook. Roast green beans at 425 degrees F for 15 minutes. Shake the pan, then roast for another 5 to 7 minutes.

3. Garnish. Top the roasted green beans with Parmesan and toasted almonds. ENJOY!

Recipe Variations

• Roasted Green Beans with Nuts or Seeds. Roasted green beans with almonds are our favorite, but you can add toasted pine nuts, walnuts, or even pecans to your roasted green beans. Need things nut free? Try roasted pepitas or sunflower seeds.
• Roasted Beans with Garlic. If you’re a fan of Roasted Garlic, this is for you! Add 3 cloves chopped garlic to the pan with the green beans.
• Lemon Garlic Green Beans. Roast with garlic (or season with garlic powder). Then toss with lemon juice and lemon zest after roasting.
• Roasted Green Beans with Bacon. Top with crumbled Air Fryer Bacon or Baked Bacon.

You also can take a note from Oven Roasted Vegetables and combine them with other veggies for variety.

• Roasted Green Beans and Asparagus. These two vegetables cook in the same amount of time, making them ideal for roasting together (see Roasted Asparagus for an asparagus-only version).
• Roasted Green Beans and Tomatoes. Green beans and cherry tomatoes cook in the same amount of time, so they’re a fantastic combo (as seen in this Baked Italian Chicken).
• Roasted Green Beans and Potatoes. If you’d like to roast potatoes with your green beans, they will need extra time. Cut the potatoes into 1-inch pieces (like my Oven Roasted Potatoes) for faster roasting. Start roasting the potatoes about 15 minutes before you add the green beans, adding more time if needed. (You could also prepare my Roasted Fingerling Potatoes separately.)
• Roasted Green Beans and Carrots. To ensure your vegetables roast in the same amount of time, cut the carrots into matchsticks. You could also cut them large (like in my Roasted Carrots recipe) and give them a head start.
• Air Fryer Roasted Green Beans. For roasted green beans air-fryer style, use my Air Fryer Green Beans recipe.

Storage Tips

• To Store. Refrigerate green beans in an airtight container for up to 4 days. 
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat in the oven to recrisp.

What to Serve with Roasted Green Beans

• Chicken. Pair roasted green beans with a chicken dish like Grilled Chicken Thighs, Chicken Piccata, or Stuffed Chicken Breast.
• Salmon. Balsamic Glazed Salmon or Spicy Salmon would be tasty with these green beans.
• Pork. Green beans pair nicely with Instant Pot Pork Tenderloin or Grilled Pork Chops. (Don’t forget a side of Crockpot Mashed Potatoes too!)
• Rice. Lemon Rice would taste fantastic with these green beans.
• Casserole. Green beans are the perfect fresh and healthy side to go with Chicken Bacon Ranch Casserole or Chicken Alfredo Bake.

Recommended Tools to Make this Recipe

• Baking Sheets. The size I use to roast green beans.
• Saucepan. Ideal for toasting the almonds.
• Cheese Grater. Grating your own cheese is always the best option.

Recipe Tips and Tricks

• Use Kitchen Scissors. You can use a knife and cutting board, or for even faster trimming, use a pair of scissors. Cut off the stem end; the tail end can stay attached if you’d like to save time.
• No Blanching Needed. Unlike when you’re adding green beans to a Nicoise Salad or Green Bean Casserole, it is not necessary to blanch green beans before roasting them in the oven.
• Pat the green beans VERY dry before baking. Wet green beans = soggy green beans. Transfer them from a colander to a clean kitchen towel and pat them dry before seasoning.
• Don’t crowd the pan. Air needs room to circulate or the green beans will steam instead of roast.

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Roasted Green Beans

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This recipe for crispy roasted green beans is quick, simple, and delicious! Here's how to make them, along with some toppings and variations.

Course Dinner, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 103kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound fresh green beans or haricots verts ends trimmed and patted VERY dry
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons sliced almonds optional
• 2 tablespoons freshly grated Parmesan cheese optional

Instructions

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the green beans in the center of a large, rimmed baking sheet. Drizzle with the oil and sprinkle with salt, and pepper and toss to coat evenly. Spread the green beans into a single layer. It's OK if the sides touch, but make sure none of them are stacked on top of each other (if they do not all fit in a single layer, divide them between two baking sheets and bake on the upper- and lower-third over racks). I find if I put my mind to it, I can get 1 pound on an 11×17-inch baker's half sheet.
  
• Roast the green beans for 15 without disturbing them, then likely shake the pan to turn them a little bit and expose the browning undersides. Return to the oven and continue roasting for 5 to 7 minutes more, until they are crisp-tender when pierced with a fork and have dark spots.
• If using almonds, while the green beans roast, toast them in a small, dry saucepan over low heat, stirring often, until they are lightly golden and fragrant, about 5 minutes. Once they are toasted to your liking, immediately remove to a plate or bowl to stop their cooking.
• Sprinkle the Parmesan and toasted almonds over the green beans. Enjoy immediately, with additional salt and pepper to taste.
  

Video

Notes

• TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) with almonds and Parmesan | Calories: 103kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 2mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 1mg

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