Crispy Roasted Green Beans are the french fries of the green vegetable world. They’re an easy, endlessly versatile side dish made in a single pan, perfect for any occasion!
Trimming green beans isn’t one of my favorite tasks in the kitchen, but it is for certain recipes It’s worth it.
Freshly roasted green beans are one of those recipes.
In fact, they’ve achieved the impossible — they’ve turned me into someone who cooks fresh green beans weekly.
They’ve even beaten the frequency of roasted Brussels sprouts and roasted cauliflower!
Roasted green beans are quick to cook, and the crispy edges make them good off the pan.
5 star rating
“I love these roasted green beans! Taste perfect. Good as candy!”
— Danielle —
Roasting: A delicious way to cook green beans
While no one beats old-fashioned steamed green beans, roasting this humble vegetable brings a whole new level of deliciousness and ease.
- Yummy. With their crispy, caramelized exterior, roasted green beans are a trifecta of flavor, color, and texture.
- Versatile. Simply season with salt and pepper, or dress up your green beans with an array of spices. Keep scrolling for my favorite combinations.
- Simply. Simply slice, place in a pan and toast with your favorite spices.
Do green beans need to be blanched before roasting?
NO! Unlike adding green beans to a Nicoise salad or green bean casserole, there is no need to blanch green beans before roasting them in the oven.
Roasting tips
To get the best roasted green beans every time, be sure to follow these three top tips for success:
- Pat the green beans VERY dry before baking. Wet green beans = mushy green beans.
- Don’t overfill the pan. Air needs room to circulate, otherwise the green beans will steam instead of roast.
- Roast at 425 degrees F. A high oven temperature gives the best crispy, caramelized results.
How to cook green beans in the oven
Whether you pick them up with your fingers and dip them or serve them as a delicious side dish to a knife-and-fork meal, baking green beans in the oven until dark, crispy and caramelized is the most expedient way to turn them into something that even green bean skeptics will enjoy.
(Well, that and bathing in a creamy sauce a la Crockpot Green Bean Casserole, but I digress.)
The ingredients
- Green beans. Crunchy, delicious and nutritious, fresh green beans are a treat. Their mild flavor helps them pair well with almost anything. Green beans are low in calories and packed with antioxidants, fiber, and vitamins (like vitamin A and vitamin C).
- olive oil. Helps roast the green beans without burning and adds flavor.
- salt + pepper. The classic, simple, flavor-enhancing duo.
- almonds. Toasted almonds add a wonderful nuttiness and crunch.
- Parmesan. Because a final shower with freshly grated Parmesan is never wrong!
The directions
- Place the green beans on a baking sheet, then toss with the oil and spices. Spread in a single layer.
- Roast green beans at 425 degrees Fahrenheit for 15 minutes. Shake pan, then fry for another 5 to 7 minutes.
- Garnish the green beans with parmesan and toasted almonds. DIG IN!
storage tips
- To store. Refrigerate green beans in an airtight container for up to 4 days.
- To warm up. Reheat leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Heat in the oven until crispy.
Meal prep tip
Clean the green beans up to 2 days in advance. Refrigerate until ready to finish the recipe.
What to serve with green beans
seasoning suggestions
While plain roasted green beans require little more than salt, pepper, and olive oil, you can flavor green beans with countless other spices as well.
- Roasted Green Beans with Almonds. Our favorite! Toast the slivered almonds until golden brown, then mix with the roasted green beans. (This is the variation you’ll find in the recipe below.)
- Roasted beans with garlic. If you’re a fan of roasted garlic, this is for you! Add 3 minced garlic cloves to the pan with the green beans.
- Lemon Garlic Green Beans. Roast with garlic (or season with garlic powder). Then mix with lemon juice and lemon zest after frying.
- Roasted green beans with bacon. Top with crumbled Air Fryer Bacon or Baked Bacon.
You can also memorize oven vegetables and combine them with other vegetables for a change.
- Roasted green beans and asparagus. These two vegetables cook at the same 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 at the same time, so they’re a fantastic combination (as seen in this Baked Italian Chicken).
- Roasted green beans and potatoes. If you want to roast potatoes with your green beans, they will need a little more time. Cut the potatoes into 1-inch pieces (like my baked potatoes) to roast them faster. Start roasting the potatoes about 15 minutes before adding the green beans, adding more time if needed. (You could also make my roast potatoes separately.)
- Roasted green beans and carrots. To ensure your veggies roast at the same time, cut the carrots into matchsticks. You can also chop them up large (like in my Roasted Carrots recipe) and give them a head start.
Recommended tools to make this recipe
The best baking sheets
These high-quality baking sheets are ideal for roasting, baking and more! The non-stick surface makes them easy to clean.
Roasted green beans, you’re WORTH it!
frequently asked Questions
Absolutely! For air fryer style roasted green beans, check out this Air Fryer Asparagus. Since both are thin, flexible vegetables, they cook in similar times.
If you don’t have almonds on hand, you can add toasted pine nuts, walnuts, or even pecans to your roasted green beans. Need nut free things? Try roasted Pepitas or sunflower seeds. Great source of protein!
You can use a knife and cutting board, or use scissors for even faster trimming. Cut off the stem end; The back end can be left attached if you want to save time.
Absolutely! For grilled roasted green beans, see Grilled Asparagus. Since both are thin, flexible vegetables, they cook in similar times. You’ll need to cook them on a grill pan or use grill-safe aluminum foil.
- 1 Pound fresh string beans or string beans Ends trimmed and patted VERY dry
- 1 1/2 teaspoon Extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoon sliced almonds Optional
- 2 tablespoon freshly grated parmesan cheese Optional
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Place a wire 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 oil and sprinkle with salt and pepper and spread evenly. Spread the green beans in a single layer. It’s okay if the sides touch, but make sure none of them are stacked on top of each other (if they can’t all fit in a single layer, divide them into two baking sheets and bake top and bottom thirds over Roast). ). I find, if I think about it, I can get 1 pound on an 11×17 inch half baker’s sheet.
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Roast the green beans without disturbing them for 15 minutes, then probably shake the pan to rotate them a little and expose the browning undersides. Place back in the oven and bake an additional 5 to 7 minutes, until crisp-tender when pierced with a fork and have dark spots.
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If using almonds, toast the green beans in a small, dry saucepan over low heat and toss until lightly golden and fragrant, about 5 minutes. Once toasted to your liking, immediately transfer to a plate or bowl to stop the cooking.
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Sprinkle the parmesan and toasted almonds over the green beans. Enjoy immediately, seasoning with additional salt and pepper.
- TO STORE: Store green beans in an airtight storage container in the refrigerator for up to 4 days.
- TO WARM UP: Reheat leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 4) with almonds and parmesanCalories: 103kcalCarbohydrates: 10GProtein: 4GFat: 6GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 4GTrans fats: 0.003GCholesterol: 2mgPotassium: 300mgFiber: 4GSugar: 4GVitamin A: 804ieVitamin C: 14mgCalcium: 85mgIron: 1mg
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