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!

this recipe

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!).

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.

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).

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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