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Oven-Roasted Green Beans

Oven-Roasted Green Beans are a quick, easy, delicious, and healthy vegetable side dish that goes with any meal, from a simple weeknight supper to a fancy holiday dinner!

Say good-bye to soggy, boring green beans. If you want crisp-tender fresh green beans that are full of flavor, roasting them is definitely the way to go!

I love roasting fresh vegetables rather than boiling or steaming them. Cooking them this way intensifies their flavor and makes them so irresistibly yummy.

They stay wonderfully crisp-tender, and that little bit of browned caramelization is just awesome (and if you like a lot of brown and crispy, well, you can totally do that too!).

Green beans are one of my go-to veggies, and green beans roasted in the oven are hard to beat!

Just trim them up (I cut off both ends, or you can just do the stem end) and toss them with some olive oil, garlic powder (optional but sooo good!), and some salt and pepper. That’s it, just 5 simple ingredients is all you need.

Then pop ’em in the oven, give them a quick toss or two during the cooking time, and they’ll be done in about 15 to 20 minutes.

We have been harvesting lots and lots of green beans from our garden the past few weeks (thank you, Mother Nature!). I froze a bunch of them for us to enjoy during the winter, but we have also been eating a ton of these roasted green beans.

We can’t get enough of them!

They go with chicken, pork, beef, fish and other seafood, meatless proteins…pretty much anything. And I’ll bet even picky eaters will love them (whenever I serve them to someone who has never tried them before, they’re always amazed at the flavor difference!).

fresh picked green beans in a colander

Ingredients you need:

  • Fresh green beans
  • Olive oil
  • Garlic powder (optional)
  • Salt
  • Pepper

Here’s a look at how to make Oven-Roasted Green Beans:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

two images; one a graphic of an oven with text that says preheat the oven to 425 degrees Fahrenheit; the other of uncooked green beans on a baking sheet with text that says place the green beans on a baking sheet
two images; one of olive oil being poured on the green beans with text that says add the olive oil; the other of garlic powder in a measuring spoon being added to the green beans with text that says add the garlic powder
two images; one of salt and pepper being added to the greens beans with text that says season with salt and pepper; the other of the green beans on the baking sheet being tossed with tongs with text that says toss to combine
two images; one a graphic of an oven with text that says 425 degrees Fahrenheit and roast for 15 to 20 minutes, tossing beans occasionally; the other of the finished roasted green beans on a baking sheet with text that says until crisp-tender and lightly browned in a few spots

Tips & Tidbits:

  • Make sure the green beans are dry before you roast them. If they are wet, they will steam rather than roast.
  • To make quick work of trimming the beans, I line up all the ends and then cut them. It’s so much faster than doing it one bean at a time.
  • To help ensure your beans roast evenly, use a large baking sheet so that you can spread out the beans in a single layer without the pan being overcrowded. Use 2 pans if needed.
  • If you’re not a garlic lover, you can omit the garlic powder.
  • Feel free to experiment with adding other herbs and spices to change up the flavor.
  • Be sure to toss the beans occasionally while they are roasting so that they cook evenly on all sides.
  • When I roast vegetables, I like them to still be crisp-tender and lightly browned. They can start to get dried out the longer they cook and the darker they get. However, if you like them darker, just cook them a little longer.
  • This same method can be used for lots of other veggies, such as broccoli, cauliflower, carrots, Brussels sprouts, zucchini, squash, potatoes, peppers, and onions, just to name a few. Cooking time will vary depending on the vegetable.
  • Store leftover beans in the refrigerator in an airtight container for up to 3 to 4 days.
  • Reheat on a baking sheet in a 350°F oven for a few minutes, just until warmed through (or you can use the microwave).
oven-roasted green beans on a white plate with a serving fork on the side

These beans are fantastic as-is, but sometimes I like to add even more deliciousness by sprinkling on some parmesan cheese as soon as they come out of the oven. So, so good!

I hope you try this Oven-Roasted Green Beans recipe and love it as much as I do. Thanks for visiting today!

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roasted green beans on a baking sheet

Oven-Roasted Green Beans

Oven-Roasted Green Beans are a quick, easy, delicious, and healthy vegetable side dish that goes with any meal, from a simple weeknight supper to a fancy holiday dinner!
5 from 1 vote
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Estimated Calories: 66

Ingredients

  • 1 pound fresh green beans, trimmed (stem end or both ends; I do both)
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder, optional
  • salt, to taste (I use about ½ teaspoon of kosher salt)
  • black pepper, to taste (I use about ¼ teaspoon)

Instructions

  • Preheat the oven to 425°F.
  • Place the green beans on a large baking sheet.
    Note: Use a pan big enough for the green beans to be spread out in a single layer so that the beans roast evenly (or 2 pans if needed). If the pan is overcrowded, the beans will steam rather than roast.
  • Drizzle the beans with the olive oil, then sprinkle with the garlic powder (if using) and season with salt and pepper.
  • Toss to combine and coat the beans evenly with the oil and seasonings.
  • Roast for 15 to 20 minutes, tossing them once or twice during cooking to help ensure they cook evenly on all sides, until they are crisp-tender and lightly browned in spots.
  • Taste and adjust seasoning if needed. Serve immediately.

Notes

  • Make sure your beans are dry before you roast them; if they are wet, they will steam rather than roast.
  • If you’re not a garlic lover, you can omit the garlic powder.
  • Feel free to experiment with other seasonings for different flavors. 
  • If you like your beans more browned, roast them a few minutes longer. 
  • Store leftover beans in the refrigerator in an airtight container for up to 3 to 4 days.
  • Reheat on a baking sheet in a 350°F oven for a few minutes, just until warmed through (or you can use the microwave).
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating




Teresa

Tuesday 17th of January 2023

Excellent recipe. I wouldn't change a thing.

Michelle

Tuesday 17th of January 2023

Thank you, Teresa!