Roasted green beans are an easy-to-make side dish that is super versatile and practically effortless to get on the table for family meals. Plus, they're equally wonderful alongside holiday main dishes. This recipe combines all the freshness of green veggies with lemon-garlic butter and pepper.
Pair with pan-seared salmon or air-fried tilapia, boiled potatoes, or vermicelli rice. Enjoy!
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Green beans are one of my favorite summer vegetables. I have fond memories of picking them out of my grandparents’ garden for delicious homemade meals.
It’s an exemplary dish for any night of the week, a weekend lunch, or even a special holiday. Roasting brings out unique vegetable flavors.
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.
🥘 Ingredients
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!
📖 Variations
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 Onions: 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.
🔪 How To Make Roasted Green Beans
It doesn’t take a whole lot of work to master this recipe. Mix 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.
Roasted green beans make a delicious side for lunch or dinner, garnished with a slice or wedge of lemon.
💭 Angela's Pro Tips & Recipe Notes
- Selecting Green Beans: Aim for the freshest green beans available. Look for beans that snap crisply when bent, boast a bright green color, and have firm skin. Discard any that are brown and rubbery.
- Preparing Green Beans: Wash the green beans thoroughly, then trim off both ends. To expedite the process, align multiple beans and cut them simultaneously rather than individually. You can then break the beans into bite-sized pieces if preferred.
- Drying Before Cooking: Ensure the green beans are dry before combining them with other ingredients to prevent them from becoming soggy in the oven. Roasted green beans should emerge crisp, tender, and lightly browned.
- Simplifying Cleanup: Use parchment paper on your baking sheet for roasting to facilitate easy cleanup.
- Roasting Surface: While there's some debate over whether vegetables roast better directly on the pan or on a surface like parchment paper, parchment is recommended for its convenience and ease of cleanup.
- Adding Fats: Apply olive oil before roasting due to its higher smoke point, and add butter post-roasting for enhanced flavor without affecting the browning process.
- Achieving the Perfect Roast: Roast the green beans until they are lightly browned to diminish any grassy taste and accentuate a nutty flavor.
- Alternative Option: Consider using haricot verts, a thinner and slightly earlier harvested variety of green beans known for their length and flavor, as a delicious alternative or supplement to regular green beans.
🥡 Storing & Reheating
Store leftovers 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.
Spread leftover green beans in a single layer across an aluminum foil-lined baking sheet to reheat. Cook at 350℉ (176℃) for 15 minutes or until the desired temperature. You can also reheat in a skillet over medium heat.
😋 More Great Recipes
These veggies go well with almost anything, like pork, chicken, beef, or seafood.
- Cajun Seafood Boil
- Country Fried Steak & Country Gravy
- Slow Cooker Chicken Alfredo
- Air Fryer Garlic Bread
- Shake And Bake Pork Chops
- Baked Chicken Quarters
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📖 Recipe Card
Roasted Green Beans
Ingredients
- 1 lb fresh green beans (washed and trimmed)
- 1 tablespoon olive oil (extra virgin)
- 1 teaspoon garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter (optional - melted)
- ½ tablespoon lemon juice (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- 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).
- 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.
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