Crispy Roasted Green Beans are a quick, easy, endlessly versatile side dish made on a single pan, perfect for any occasion.
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These beans are pick-off-the-sheet-pan good.
With crispy, caramelized exteriors, roasted green beans are a trifecta of flavor, color, and texture. Warning: they might not make it to your plate because they are impossible to resist!
Whether you pick them up with your fingers and dip them as a snack, serve them as an easy weeknight side, or give them a place at the Thanksgiving table alongside your Best Mashed Potatoes, roasted green beans are always a big win.
Simply trim, toss on a pan and bake with your favorite seasonings. Roasting takes this humble vegetable to all new levels of yum and ease!
5 Star Review
“Love these roasted green beans! Flavored perfectly. Good as candy!”
— Danielle —
My Tips for Perfect Roasted Green Beans
- Use Kitchen Scissors. You can use a knife and cutting board, or for even faster trimming, use a pair of scissors. Cut off the stem end; the tail end can stay attached if you’d like to save time.
- Pat the Green Beans Dry. Wet green beans = soggy green beans. Transfer them from a colander to a clean kitchen towel and pat them dry before seasoning.
- Don’t Crowd the Pan. Air needs room to circulate or the green beans will steam instead of roast.
Roasted Green Beans
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Ingredients
- 1 pound fresh green beans or haricots verts ends trimmed and patted VERY dry
- 1 ½ teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons sliced almonds optional
- 2 tablespoons freshly grated Parmesan cheese optional
Instructions
- Place a 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 the oil and sprinkle with salt, and pepper and toss to coat evenly. Spread the green beans into a single layer. It's OK if the sides touch, but make sure none of them are stacked on top of each other (if they do not all fit in a single layer, divide them between two baking sheets and bake on the upper- and lower-third over racks). I find if I put my mind to it, I can get 1 pound on an 11×17-inch baker's half sheet.
- Roast the green beans for 15 without disturbing them, then likely shake the pan to turn them a little bit and expose the browning undersides. Return to the oven and continue roasting for 5 to 7 minutes more, until they are crisp-tender when pierced with a fork and have dark spots.
- If using almonds, while the green beans roast, toast them in a small, dry saucepan over low heat, stirring often, until they are lightly golden and fragrant, about 5 minutes. Once they are toasted to your liking, immediately remove to a plate or bowl to stop their cooking.
- Sprinkle the Parmesan and toasted almonds over the green beans. Enjoy immediately, with additional salt and pepper to taste.
Video
Notes
- TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Sign Me UpSeasonings and Toppings
Some items you’ll add before baking and others you’ll use as garnish. Basically, if it could burn in the oven or cooking will dull its flavor, you want to add it post-roasting.
- Add Nuts. Roasted green beans with almonds are our favorite, but you can add toasted pine nuts, walnuts, or even pecans to your roasted green beans.
- Make Them Garlicky. If you’re a fan of Roasted Garlic, this is for you! Add 3 cloves chopped garlic to the pan with the green beans.
- Perk Them Up Lemon. Roast with garlic (or season with garlic powder). Then toss with lemon juice and lemon zest after roasting.
- Add Bacon. Top with crumbled Air Fryer Bacon or Baked Bacon.
- Parmesan. Because a finishing shower of freshly grated Parmesan cheese is never wrong!
What to Serve with Roasted Green Beans
These beans are all-caps VERSATILE and you can really serve them with just about anything. Here’s some inspiration.
- Chicken. Pair roasted green beans with a chicken dish like Chicken Piccata.
- Salmon. Balsamic Glazed Salmon would be tasty.
- Pork. Green beans pair nicely with Instant Pot Pork Tenderloin.
- Rice. Lemon Rice would taste fantastic with these beans.
Love these roasted green beans! Flavored perfectly. Good as candy!
I’m so glad you enjoyed them, Danielle! Thank you for sharing this kind review!
I made these for Thanksgiving and Christmas. There were no leftovers to be had! Very easy to make and my family loved the recipe.
So happy to hear it, thanks Hilary!
Delicious! Served these alongside with your General Tso’s chicken recipe, white rice and pan roasted broccoli. Simple and tasty, these green beans went well with our dinner. We will definitely make these again. Thank you!
Glad to hear you enjoyed it, Marissa!
I don’t really like green beans, but had a ton of them from our weekly veggie box.. This recipe is AMAZING! Wish I had more green beans to roast! Tossed them with some steak seasoning, they were wonderful!
Yay! Thank you Pia!
Who knew you could make a healthier alternative to french fries out of green beans???? My kids love these and they are so easy to make.
Great to hear, thank you Betty!
Our family loves steamed green beans and lots of different roasted veggies. I never thought to roast green beans! They turned out super delicious and I tried the idea of serving them with a squeeze of lemon juice. What a yum! Will definitely be making these again!
So happy to hear, thank you Felicia!
These green beans were awesome! I set my timer for 15 min and they came out bright green with a little char. They looked so great paired with my pork chops and mashed potatoes. Also added some garlic powder. So yummy!
Thank you Christine!
Just made these last night – they are DELISH! For the toppings I used red pepper flakes, grated Parmesan and a bit of chopped garlic. I’ve never had success with roasted green beans. They’re usually mushy or turn into charred strips. I’m glad to see your recipe and give it a try.
So glad you enjoyed it, Karylle!
I have been making your recipes for years and have both of your books. I enjoy your recipes very much, this one is a favorite! Flavorful and easy. Made it as a side for Thanksgiving! Thank you, Erin!
Makes me so happy to hear! Thank you Beth!