Roasted Green Beans
These Roasted Green Beans are simple to make and absolutely irresistible! We often make this easy baked green beans recipe for a quick side dish for weeknight dinners.
Serve roasted green beans with baked chicken thighs, Instant Pot pork chops, or this easy salmon recipe. These green beans are also a delicious and easy side dish for Thanksgiving, Christmas or Easter.
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 so simple to make, with fresh green beans and just three pantry ingredients. You’ll toss everything together on a sheet pan and bake in your oven. Then, use all the willpower you have to not eat the whole batch straight from the baking sheet, before it even has a chance to hit your dinner table!
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.
For more fresh green bean recipes, try my sautéed green beans with Parmesan, pressure cooker green beans and green bean casserole.
Why You’ll Love this Baked Green Beans Recipe
- These oven roasted green beans are soft in the center, with delicious caramelized edges. You’ll be tempted to eat the whole pan!
- This recipe is healthy, made with just fresh green beans, olive oil, salt and pepper.
- If you like to meal prep veggies, this green beans recipe is perfect for making ahead to serve with breakfast, lunch or dinner later in the week.
How to Roast Green Beans
The first step to roasting green beans is to prep your fresh green beans. Wash them under running water and dry them well with a clean kitchen towel. Snap off the stem ends of the green beans using your fingers, or cut them off with a knife or kitchen scissors.
Lay the green beans on a baking sheet lined with parchment paper. The parchment is optional, but it helps to keep the green beans from sticking to the pan and it makes clean up much easier.
Drizzle a little bit of olive oil over the green beans. I find that 1 tablespoon of oil is the perfect amount for 1 pound of string beans, but you can use more or less as desired. Sprinkle on some salt and pepper. I recommend going light on the seasoning before roasting the green beans, because you can always add more later, to taste.
Toss everything together to coat the green beans with the oil and seasonings and then arrange the beans in a single layer on the pan. This will help them to cook evenly and crisp up.
I’ve tested different temperatures for roasting green beans and have found that 400° F is the best for making string beans that are soft in the center yet crisp and charred on the edges. You’ll want to roast fresh green beans for about 20 minutes total, tossing them once halfway through the cook time. Start checking on them at 15 minutes and then continue cooking until the beans are as tender and browned as you like them.
Green Bean Seasoning Ideas
I usually make this basic recipe as is, without any extra seasoning. But you can get creative with the flavors! Here are some ideas to flavor your roasted green beans. Mix and match to make your best green beans recipe!
- Garlic: Add one or two cloves of minced garlic to the pan during the last 5 minutes of baking time. Sprinkle on a little garlic powder before baking or add garlic butter while hot before serving.
- Lemon: Serve the roasted green beans with a squeeze of fresh lemon juice.
- Parmesan: Toss the hot roasted green beans with grated Parmesan cheese.
- Fresh Herbs: Sprinkle chopped fresh herbs on right before serving. Try parsley, rosemary, thyme or basil.
- Dried Herbs/Seasonings: Toss with dried herbs or seasonings before baking. Try basil, Italian seasoning or a mix of chili powder, garlic powder and onion powder (just a little bit goes a long way).
- Shallots/Onion: Add chopped shallot or onion to the pan to roast along with the green beans.
- Tomatoes: It might surprise you, but chopped fresh tomatoes are delicious with roasted green beans and onions. You can also roast cherry tomatoes with the green beans – yum!
- 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 ten minute head start in the oven.
- Bacon: Crumble some oven baked bacon over roasted green beans.
- Sliced Almonds: A classic way to add flavor and crunch to green beans.
Cooking Tips for Oven Roasted Green Beans
- Dry the green beans well after washing. If the green beans are wet, they will steam instead of roasting and may get soggy.
- You only need to trim one end off of green beans – the tough stem end. The end with the thin tip is fine to eat. To trim green beans quickly, line them up so that all of the stem ends are next to each other and cut off the stem ends with one cut with a chef’s knife.
- Check on your green beans after about 15 minutes in the oven. Then continue cooking them until they are as crisp, tender and browned as you like them.
- Roasted green beans are best served as soon as you take them out of the oven, but leftovers will keep for 3-4 days in the refrigerator. The best way to reheat green beans is to warm them in the oven, where they will re-crisp a bit.
- If you make this recipe as written, it is dairy-free, gluten-free, vegetarian and vegan.
- Add your favorite oven roasted vegetables to the pan for a medley of roasted vegetables.
More Easy Roasted Vegetable Recipes:
- Roasted Broccoli
- Roasted Sweet Potatoes
- Butternut Squash
- Roasted Carrots
- Roasted Mushrooms
- Roasted Brussels Sprouts
- Balsamic Brussels Sprouts
- Roasted Zucchini
- Roasted Cauliflower
- Roasted Potatoes
Roasted Green Beans
- 1 pound fresh green beans
- 1 tablespoon olive oil
- salt and pepper
- Preheat oven to 400 degrees 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 salt and pepper; toss to coat. Arrange green beans in a single layer.
- Roast in the preheated oven for 16-22 minutes, until green beans are tender and begin to brown and caramelize on the edges. Toss/stir the green beans once about halfway through the baking time. Serve.
- Serve green beans as is or serve with Parmesan cheese, sliced almonds, fresh lemon juice, fresh or dried herbs, etc.
- Store leftover roasted green beans in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Yum. I added Parmeasan cheese and little lemon juice and it was a great side dish for my chicken. Thank you.