Roasted green beans transform a standard green bean into something amazingly delicious. They get brown and crispy. No more boring canned or steamed green beans here.
If you aren't roasting your green beans, it's a game-changer. These incredibly easy, super flavorful green beans with crispy edges and a touch of caramelization couldn't be more delicious. They will make a green bean lover out of anyone.
Growing up, I didn't really think I liked green beans. Normally they came in three varieties - mushy and sour-tasting from a can, boiled to death, or simply steamed without much flavor.
That all changed the first time I had roasted green beans. Here's why we love them!
- Quick and easy: Ready in just 15 minutes with 5 ingredients
- Versatile: Change up the flavors and toppings
- Kid favorite: Roasting brings out the sweetness of green beans and adds a crispy element
If you're looking for a fast, delicious veggie side dish, then look no further than these roasted green beans with balsamic, Italian herbs, and a little bit of garlic. Delicious! Love roasted vegetables? Don't miss these balsamic brussels sprouts and roasted cauliflower as well.
Ingredients and Swaps
- Fresh green beans: For roasting, fresh green beans are the best option. Haricot vert (French green beans) can also be used but they will cook more quickly.
- Olive oil: Olive add adds the best flavor to green beans but any oil can work.
- Seasoning: This recipe uses salt, pepper, and Italian seasoning to add flavor to the green beans. Add any combination of spices and herbs you like. More ideas below.
- Mix things up: Don't be afraid to build on this basic recipe by adding sliced almonds, fresh garlic, Parmesan cheese, bacon, fresh lemon juice, or fresh herbs.
How do you make Roasted Green Beans?
Roasting Green Beans really could not be any easier! It only takes about 15 minutes from start to finish.
First, preheat the oven to 425 degrees. Make sure to wash and trim the stem end, which can be tough and fibrous. Pat the green beans really dry. Leaving any moisture will cause them to steam and they won't get those delicious, crispy edges.
Next, toss the trimmed green beans in olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper. You can switch up the spices and flavors here.
Put the green beans on a single layer on a baking sheet. No need to grease the pan, the olive oil on the green beans should do the trick. For the most caramelization, use a dark baking sheet.
Roast the green beans for 8-10 minutes, take the pan out to shake/toss the beans around, then put them back in the oven for another 4-6 minutes or until they are lightly browned and cooked through. If they seem to be getting too soft, take them out early. You want them tender-crisp and bright green.
Finish the dish with some Parmesan cheese, fresh lemon juice, sliced almonds, or any other garnish you like.
What to serve with roasted green beans?
While sometimes I've been known to snack on green beans (for real, it's veering on addiction), they're also a wonderful part of a well-rounded meal. Green beans go great as a side with:
- Chicken: Serve these green beans with a tasty chicken dish like this Garlic Parmesan Chicken, Italian Pesto Chicken, or Baked Chicken Drumsticks.
- Fish: Roasted green beans (and all veggies, really) go wonderfully with fish like this Dijon Baked Salmon, Pan Seared Cod, or Blackened Tilapia.
- Pork: Green beans pair great with this Slow Cooker Pork Tenderloin or Crispy Baked Pork Cutlets.
- Turkey: Serve roasted green beans on the side of a turkey meatloaf or turkey burger.
- Leftovers: Add roasted green beans to salads, wraps, eggs, or pasta.
Recipe Ideas and Variations
There are so many ways to switch up this recipe and make it your own. Here are some favorites:
- Bacon: Bacon and green beans are a delicious combination. Chop 4-6 slices of bacon and add them right to the baking sheet with the beans. They will crisp up and flavor the beans as they roast.
- Garlic parmesan: Toss the green beans with freshly minced garlic before roasting and finish the beans with freshly grated Parmesan cheese.,
- Lemon: Squeezing fresh lemon juice over the roasted beans adds a pop of brightness and freshness to the dish. Add lemon zest for even more lemon flavor.
- Butter: Drizzle the finished beans with melted butter for a more classic flavor.
- Fresh herbs: Sprinkle chopped fresh herbs like rosemary, thyme, basil, or parsley on the green beans before serving.
- Add more veggies: Add mushrooms, cherry tomatoes, red onions, or thinly sliced carrots for more variety.
Can you roast frozen green beans?
Yes, you can roast frozen green beans, just follow these simple steps.
- Start by fully defrosting the frozen green beans. Use a towel to dry the beans as much as possible. The more moisture you can remove, the more the green beans will brown and caramelize.
- Roast them at 450 degrees to help the moisture evaporate quickly and give the green beans time to brown.
- Make sure they are in a single layer and do not overlap.
Looking to roast other frozen veggies? Check out this guide for how to roast frozen vegetables.
What makes green beans healthy?
In addition to green beans being a great source of fiber (2.7 grams per serving, which means they will keep you feeling fuller, and longer), green beans are also great because:
- They are cholesterol free.
- The fiber they contain is soluble, which means eating them can help you lower your "bad" cholesterol levels.
- They can help maintain healthy blood pressure and keep inflammation to a minimum in your body.
- They are low in sodium.
- They contain protein, which is important for strong, healthy bones and muscles.
- They contain vitamins C, A, K, B, thiamin, and niacin.
- They also contain folate, iron, magnesium, zinc, calcium, phosphorus, and zinc.
Frequently Asked Questions
Here are the most common questions about roasting green beans in the oven.
When choosing green beans, select the ones that are bright green, crisp, and free from browned or bruised spots. Then store them in the fridge until you are ready to use.
To prep them, start by rinsing them well to remove any dirt or debris. Then dry them well with a kitchen towel. They need to be nice and dry so that they crisp up when they are roasted. Then using a knife, just trim the ends. You can also snap them off with your hands, an activity I love having my kids do before meals. If your beans are very long, consider chopping them in half for easier eating.
So this is news to me but I just found out some people like to soak their green beans overnight in a bowl of cold water to soak.
I did some research on this and it turns out you don't need to do this at all. It won't improve them, and they aren't dry, to begin with, so there's no need to add extra water as you would do for dried beans.
In fact, soaking the green beans in cold water overnight could lead to mushy green beans as they will be too water-logged and the extra water will steam/bake out onto the pan.
Did you leave your green beans in the fridge so long that they began to ferment? If fresh green beans taste sour they are bad...throw them out!
This can also happen with canned green beans. For canned beans, rinse them really well to remove as much of the canning liquid as possible. Then toss them with olive oil, salt, and pepper and roast or saute them to bring out some of the natural sweetness.
Roasted Green Beans
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- 1 lb green beans, trimmed
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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