Roasted green beans are an easy-to-make side dish that are super versatile and practically effortless to get on the table for family meals! Plus, they're equally wonderful alongside holiday main dishes!
Easy roasted green beans you’ll love serving with any meal!
Green beans are one of my favorite summer vegetables. I have fond memories of picking them out of my grandparents’ garden for some very delicious homemade meals. This recipe combines all the freshness of green veggies with lemon-garlic butter and pepper.
It’s an exemplary dish for any night of the week, a weekend lunch, or even a special holiday. Roasting brings out unique flavors in vegetables that are otherwise elusive in other cooking methods. There are many variations to this recipe, too. Try adding bacon or feta cheese!
Picky eaters can’t complain. After all, who can turn down garlic butter? So grab the family and whip up this refreshing, nutritious side in half an hour.
❤️ Why You'll Love This Recipe!
It’s Fresh! You can easily find green beans at any farmers’ market when they’re in season.
Budget-Friendly. None of these ingredients are high-priced.
A Unique Dish! It’s not every day that you make freshly roasted green beans!
These are all pantry staples. There are only 5 ingredients required, 2 optional.
- Green Beans - Fresh green beans from the garden are the best!
- Olive Oil - Extra virgin olive oil (EVOO) is a pantry staple at my house. It adds a slight flavor that pairs well with these green beans.
- Garlic - Finely minced. Garlic is one of the most versatile seasonings and adds a unique flavor.
- Salt & Pepper - These base spices help to highlight the flavors of everything else in a dish.
- Butter (optional) - Salted or unsalted is fine, but if using the former, be aware that you might need to add less salt.
- Lemon Juice (optional) - Citrus and vegetables are the perfect match!
These roasted green beans can become a regular part of your dinner rotation, just try some of these add-ons and stir-ins!
Red Pepper Flakes: If you’re looking to add a little spice, throw on some red pepper flakes when you pull your green beans out of the oven! Start with ½ teaspoon and adjust according to your heat tolerance.
Toasted Almonds: These add a great nutty flavor and a memorable crunch. Toast a handful of sliced almonds in a dry skillet over medium heat.
Watch them closely and shake or stir often. They will be slightly browned and smell nutty when they are finished. Toss them on top of the cooked green beans.
Mushrooms and onion: Add a few thinly sliced mushrooms and onions to the pan or bowl before combining with olive oil and spices. Try to make slices equal in size for more even cooking.
With cooking times on the low end of the range for roasting vegetables, cutting these in slices ensures they will be fully cooked at the same time as the green beans.
Cheese: Sprinkle in a handful of Parmesan or feta cheese when mixing in the optional butter and lemon juice after cooking. It’s an amazing pop of flavor and a salty kick!
Keep this in mind when adding salt in step 1. You might cut back a bit initially as either cheese might send it over the top if you’re not careful.
Bacon and Onion: Looking for a meatier option? Try this tasty combo! Thinly slice some onions and add them to the mix when you add the olive oil.
Cut a couple of strips of bacon into small pieces and toss them on top of the prepared, oil-coated green bean mix before putting them in the oven to roast.
It doesn’t take a whole lot of work to master this recipe. Just mix up the ingredients, toss them with oil and seasoning, then pop them in the oven!
- Start by preheating the oven. Set the oven to 425℉ (218℃) and prepare a baking sheet. You can either line it with parchment paper or coat it with olive oil or non-stick cooking spray.
- Next, season the green beans. Transfer 1 pound of washed and trimmed green beans to the baking sheet and add 1 tablespoon extra virgin olive oil, 1 teaspoon minced garlic, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix it all together until seasonings are evenly spread over oil-coated green beans. You can also combine these ingredients in a bowl before transferring to the baking sheet.
- Cook until tender. Adjust your oven rack so you can place the tray in the center. Roast for 25-30 minutes, increasing or decreasing time relative to your desired green bean tenderness.
- Finish with lemon and better. When finished cooking, take out the baking sheet. Leave your roasted green beans as-is and serve, or pour 1 tablespoon melted butter and ½ tablespoon lemon juice over the top and toss to coat. Serve immediately.
💭 Tips & Notes
Start with the freshest green beans you can find.
- The best green beans will snap when you bend them. They should be bright green with firm–not soft–skin. When they become brown and rubbery, throw them out.
Prepare the green beans carefully.
- To prepare green beans for cooking, wash them thoroughly and remove both ends. The fastest way to do this is to line up several and cut them all at once vs. one by one. Discard the ends and break up the remaining beans into bite-sized pieces, if desired.
- Pat them dry before mixing with other ingredients. Water will make beans soft in the oven. Roasted green beans should be crisp and tender with some brown spots.
For easy cleanup, roast your green beans on a parchment paper-lined baking sheet.
- There is some debate as to whether vegetables roast better on the pan or on a silicone mat or parchment paper. Any of these ways will work, but I prefer the parchment paper option. It’s easy to throw away after cooking and quick to clean the pan.
Make sure to add the olive oil before roasting and the butter after roasting.
- Olive oil has a higher smoke point than butter and stands up to high temperatures used in roasting. Drizzling on butter after cooking adds flavor without using the butter for browning the green beans.
Roast until lightly browned.
- Browning the green beans reduces the grassy taste and brings out a fantastic nutty flavor.
Use haricot verts as a substitute for green beans if desired or needed.
- Haricot vert is the French name for green beans, but it is also slightly different from the garden variety grown in the US. They are longer and thinner, and they are harvested a bit earlier than the traditional kind. Some people insist they are more flavorful, but I find both options great.
🥡 Storing & Reheating
Roasted Green Beans are best eaten right after cooking, but if you must, store them in a sealed plastic bag with the excess air removed after they’ve been cooled. They will be good in the fridge for 3 to 5 days.
To reheat, spread leftover green beans in a single layer across an aluminum foil-lined baking sheet. Cook at 350℉ (176℃) for 15 minutes or until desired temperature. You can also reheat in a skillet over medium heat.
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📖 Recipe Card
Roasted Green Beans
- Preheat your oven to 425°F (218°C) and either line a baking sheet with parchment paper or lightly coat with olive oil or non-stick cooking spray.
- Place the prepared green beans onto your baking sheet and drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat thoroughly (alternatively, you can toss the ingredients in a bowl and transfer to your baking sheet).1 lb fresh green beans, 1 tablespoon olive oil, 1 teaspoon garlic, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place tray with green beans on the middle rack of your oven and roast for 25-30 minutes, or until the green beans reach your desired level of tenderness.
- Remove from the oven when done and drizzle with melted butter and lemon juice if desired. Toss to coat before serving. Garnish with lemon slices or wedges.1 tablespoon butter, ½ tablespoon lemon juice
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!