Crispy Roasted Green Beans are the French fry of the green vegetable world. An easy side dish!
Whether you pick them up with your fingers and dip them, or serve them alongside tonight’s knife-and-fork dinner as a delicious side dish, baking green beans in the oven until they are dark, crispy, and caramelized is the most expedient way to turn them into something even green bean skeptics will relish.
Roasted green beans have also achieved the impossible—they turned me into someone who cooks fresh green beans on a weekly basis.
Confession time. I adore fresh green beans. I loathe trimming the stems.
In fact, other than when I’m making Niçoise Salad or the Kung Pao Vegetable Stir Fry from The Well Plated Cookbook, I pretty much avoid them because of how annoying I find trimming them (is it just me?).
Roasted green beans are worth it.
If you’ve smelled my kitchen anytime after 6 p.m. (or the next morning—roasted cruciferous veggie smells linger) you know that’s no small statement.
How to Cook Green Beans in the Oven
While simple roasted green beans need little more than salt, pepper, and olive oil, use this recipe as a base for other seasonings.
- Garlic, red pepper flakes, Parmesan, lemon, toasted nuts, and herbs are all great things to add to green beans to give them more flavor.
- You also can take a note from Oven Roasted Vegetables and combine them with other veggies for variety. See ideas in “Recipe Variations” below.
- Green Beans. Crisp, delicious, and nutritious, fresh green beans are a treat. Their mild flavor helps them pair well with just about anything. Green beans are low in calories and packed with antioxidants, fiber and vitamins (like vitamin a and vitamin c).
- Olive Oil. Helps the green beans roast without burning and adds flavor.
- Salt + Pepper. The classic, simple, flavor-boosting duo.
- Almonds. Toasted almonds add a wonderful nuttiness and crunch.
- Parmesan. Because a finishing shower of freshly grated Parmesan cheese is never wrong!
- Add the green beans to a baking sheet, then toss with oil and seasonings. Spread into a single layer.
- Roast green beans at 425 degrees F for 15 minutes. Shake the pan, then roast for another 5 to 7 minutes.
- Top the green beans with Parmesan and toasted almonds. DIG IN!
- 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. Reheat in the oven to recrisp.
Meal Prep Tip
Up to 2 days in advance, trim the green beans. Refrigerate until you’re ready to finish the recipe.
What to Serve with Green Beans
- Chicken. Pair roasted green beans with a chicken dish like Grilled Chicken Thighs, Chicken Piccata, or Stuffed Chicken Breast.
- Salmon. Balsamic Glazed Salmon or Spicy Salmon would be tasty with these green beans.
- Pork. Roasted green beans pair nicely with Instant Pot Pork Tenderloin or Grilled Pork Chops. (Don’t forget a side of Crockpot Mashed Potatoes too!)
- Rice. Lemon Rice would taste fantastic with these green beans.
- Casserole. Green beans are the perfect fresh and healthy side to go with Chicken Bacon Ranch Casserole or Chicken Alfredo Bake.
Recipe Variations and Veggie Combos
- Roasted Green Beans with Almonds. Our favorite! Toast sliced almonds on the stovetop until golden, then toss them 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 cloves chopped garlic to the pan with the green beans.
- Roasted Green Beans and Asparagus. These two vegetables cook in the same amount of 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 will cook in the same amount of time, so they’re a fantastic combo (as seen in this Baked Italian Chicken).
- Roasted Green Beans and Potatoes. If you’d like to roast potatoes with your green beans, they will need extra time. Cut the potatoes into 1-inch pieces (like my Oven Roasted Potatoes) for faster roasting. Start roasting the potatoes about 15 minutes before you add the green beans, adding more time if needed. (You could also prepare my Roasted Fingerling Potatoes separately.)
- Roasted Green Beans and Carrots. To ensure your vegetables roast in the same amount of time, cut the carrots into matchsticks. You could also cut them large (like in my Roasted Carrots recipe) and give them a head start.
- Lemon Garlic Green Beans. Toss with lemon juice and top with lemon zest after roasting.
Recommended Tools to Make this Recipe
- Baking Sheets. The size I use to roast green beans.
- Saucepan. Ideal for toasting the almonds.
- Cheese Grater. Grating your own cheese is always the best option.
Roasted green beans, you are WORTH IT!
Frequently Asked Questions
Absolutely! For roasted green beans air-fryer style, consult this Air Fryer Asparagus. Since both are thin, flexible veggies, they will cook in a similar amount of time.
If you don’t have almonds on hand, you can add toasted pine nuts, walnuts, or even pecans to your roasted green beans. Need things nut free? Try roasted pepitas or sunflower seeds. Great source of protein!
For an extra special, savory edition of roasted green beans, you can top them with crumbled pieces of Air Fryer Bacon or Baked Bacon in the Oven.
If you love veggies with bacon, don’t miss my Bacon Wrapped Asparagus and Bacon Wrapped Brussels Sprouts.
Place on a cutting board. Snip off the stem end and leave the tail end on. Only requires about 10 minutes prep time!
Absolutely! For roasted green beans grilled, consult this Grilled Asparagus. Since both are thin, flexible veggies, they will cook in a similar amount of time. You will need to cook them on a grill pan or use grill-safe aluminum foil.
Roasted Green Beans
- 1 pound fresh green beans or haricots verts ends trimmed and patted VERY dry
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons sliced almonds optional
- 2 tablespoons freshly grated Parmesan cheese optional
- 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.
- 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.
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