Roasted Green Beans
These Roasted Green Beans are simple to make and absolutely irresistible! We often make this easy green beans recipe as a quick side dish for weeknight dinners. They’re also perfect for the holidays!
If you haven’t tried roasting green beans, you are missing out! Something magical happens when vegetables are roasted in the oven, and green beans are no exception.
This roasted green beans recipe is quick and easy to make, with fresh green beans and just a handful of pantry ingredients. You’ll love the delicious seasonings and crunchy toasted almonds that adorn these roasted green beans. It’s hard to resist eating the whole batch straight from the baking sheet, before it even has a chance to hit your dinner table!
Roasted Green Beans Ingredients
- Fresh Green Beans: Green beans are also called string beans, snap beans, French beans or haricot vert. They will have the best flavor and texture when you buy them in season and local (such as at a farmer’s market).
- Olive Oil: For flavor and to help the beans crisp in the oven.
- Dried Thyme, Salt and Pepper: This simple trio of seasonings enhances the flavor of the green beans.
- Garlic: For flavor. You’ll toss it with the green beans during the last few minutes of baking so that the garlic doesn’t burn.
- Sliced Almonds: Almonds and green beans are an amazing pair (take green beans almondine, for example). Adding sliced almonds to this green beans recipe takes this side dish to the next level.
Plus lemon wedges for serving! A squeeze of lemon juice brightens up the flavors.
How to Cook Green Beans in the Oven
Prep the green beans. Wash them in a colander under running water and dry them well with a clean kitchen towel. Snap off the stem ends using your fingers, or trim them off with a knife or kitchen scissors.
Add oil and seasonings. Place the green beans on a parchment paper-lined baking sheet. Drizzle them with olive oil and sprinkle on the dried thyme, salt and pepper. Toss to evenly coat the beans.
Bake. Arrange the green beans in a single layer on the pan. This will help them to cook evenly and to crisp up. Bake at 400° F for 12-14 minutes, until the beans are almost tender.
Add garlic and almonds. Remove the pan from the oven and add the minced garlic and sliced almonds. Toss to distribute with the green beans and spread everything out in an even layer again.
Bake for 4-5 more minutes, until the green beans are tender. Then serve them immediately, hot from the oven.
Buying and Storing Green Beans
- Buying Fresh Green Beans: Look for green beans that have a bright green color and are free of blemishes or dark spots. The stems should look fresh and the beans should have a crisp snap when broken.
- Storing Fresh Green Beans: Fresh green beans are best used soon after buying, but you can store them in a plastic bag or airtight container in the refrigerator for up to 4 days.
- Prep Ahead: You can wash and trim the beans up to one day ahead of when you plan to cook them. Be sure to dry them well after washing and store in an airtight container in the fridge.
- Storing Leftovers: Store leftover cooked green beans for up to 3 days in an airtight container in the refrigerator. Fresh from the oven, these green beans are soft in the center and crisp on the edges. As the green beans cool they soften, but they still have the same delicious roasted flavor. I like to make a big batch and save any leftover roasted green beans to serve alongside eggs for breakfast.
- To Reheat: The best way to reheat green beans is to warm them in the oven, where they will re-crisp a bit. You can also reheat them gently in a skillet with a little olive oil or in the microwave.
If you’d like to get creative with the flavors, here are some ideas. Mix and match to make your best green beans recipe!
- Lemon: Serve the roasted green beans with a squeeze of fresh lemon juice or toss with grated lemon zest.
- Cheese: Sprinkle on grated Parmesan cheese, crumbled goat cheese or crumbled feta cheese right before serving.
- Fresh Herbs: Sprinkle chopped fresh herbs on right before serving. Try parsley, rosemary, thyme, dill or basil.
- Dried Herbs/Seasonings: Swap the dried thyme for other dried herbs. Try basil or Italian seasoning.
- Red Pepper Flakes: Sprinkle on for heat. (Be careful, a little goes a long way!)
- Shallots/Onion: Add chopped shallot or onion to the pan to roast along with the green beans.
- Mushrooms or Potatoes: Roast them with the green beans. Roasted potatoes and green beans are a classic combination. Either cut the potatoes into small (1/2-inch) pieces or give larger potato pieces a 10 minute head start in the oven.
- Bacon: Crumble crispy baked bacon over roasted green beans.
- Butter: Serve with butter or Garlic Butter.
- Sauce or Glaze: Drizzle with Balsamic Glaze right before serving, or serve with Chimichurri Sauce.
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Best Roasted Green Beans
- 1 pound fresh green beans
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- salt and pepper, to taste
- 3 cloves garlic, minced
- ¼ cup sliced almonds
- lemon wedges, optional, for serving
- Preheat oven to 400° F. Line a baking sheet with parchment paper (for easy clean up).
- Wash the green beans and dry them well. Trim the green beans by snapping the stem ends off with your fingers or cutting them off with a knife. Put the green beans on the baking sheet.
- Drizzle with olive oil and sprinkle with the dried thyme, salt and pepper; toss to coat. Arrange green beans in a single layer on the baking sheet.
- Roast in the preheated oven for 12-14 minutes, until almost tender. Then remove the pan from the oven and add the minced garlic and sliced almonds; toss with the green beans. Spread the green beans out in a single layer again and put them back in the oven for 4-5 more minutes, until green beans are tender. Serve, with lemon wedges if desired.
- Store leftover roasted green beans in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, a skillet, or microwave.