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Learn how to make perfectly tender Oven Roasted Green Beans. Lightly seasoned and roasted in a hot oven until crisp-tender with caramelized edges, this healthy, delicious, and easy side dish is ready in just 20 minutes and pairs perfectly with everything from weeknight chicken to holiday roasts.
Green beans are one of the few veggies everyone at my table will happily eat. They’re naturally crisp and slightly sweet, and taste fantastic no matter how you prepare them. These oven-roasted green beans are my personal favorite, but my family never turns down a batch of my simple air fryer green beans. For the holidays, you’ll find them in my fresh green bean casserole made entirely from scratch!
Easy Oven-Roasted Green Beans
Roasted green beans are one of my favorite quick and easy veggie side dish recipes. Tossed with olive oil, garlic and onion powder, then roasted in a hot oven until tender with lightly blistered edges, these simple oven roasted green beans recipe is ready in about 20 minutes from start to finish. Garnish with a shower of freshly shaved Parmesan cheese for a salty, nutty bite that pairs with almost any main dish.
Whether you are serving a holiday dinner or a busy weeknight meal, these roasted green beans are an easy way to get a pan of green vegetables on the table without any fussy steps or special equipment. Just trim, season, roast, and serve.
Table of Contents
The Ingredients
The ingredients needed to make this roasted green bean recipe include,
- Fresh green beans: This recipe calls for about 1 pound of trimmed fresh green beans. Look for beans that are firm and bright green with no soft spots or wrinkles. To save time, you can buy bagged fresh green beans from the grocery store. They won’t require any chopping or washing, but be sure
- Olive oil: Helps the seasonings stick and encourages browning in the oven.
- Seasoning: I always recommend a little kosher salt and black pepper. You’ll also find that I’ve seasoned these green beans with garlic powder and onion powder for more flavor.
- Parmesan cheese: Adds a salty, nutty finish once the beans come out of the oven.
How to roast green beans
My method for making oven roasted green beans is super easy and nearly identical to my other roasted veggie recipes such as roasted zucchini and easy roasted potatoes and carrots. You’ll need a large rimmed baking sheet and parchment paper. This recipe takes about 20-25 minutes start to finish, but remember that everyone prepares ingredients at a different rate, so it may take you a little more, or a little less time.
To begin, preheat your oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Rinse and pat the green beans very dry with a clean kitchen towel, then trim off the stem ends. It’s important to remove as much moisture as possible to encourage roasting, rather than steaming.
Toss the green beans with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated. You can do this in a separate mixing bowl or directly on your prepared baking sheet.
Spread the seasoned green beans in a single layer on the prepared baking sheet. Roast for 14-18 minutes, tossing once halfway through, until the beans are tender with beautiful browned edges.
Transfer the roasted green beans to a serving platter and garnish with freshly shaved parmesan cheese and fresh lemon zest, if desired.
How Long Does It Take To Roast Green Beans
The exact roasting time depends on the size of your green beans and how soft you like them. For this recipe, roast the green beans at 425°F for 14 to 18 minutes, tossing once halfway through.
For crisp tender beans with a little bite, start checking around 8 to 10 minutes. For softer, more caramelized beans, leave them in closer to the 18 minute mark. And, if you want a light char, you can broil them for 1 to 2 minutes at the very end, watching carefully so they do not burn.
Variations of this Recipe
Roasted green beans pair nicely with all sorts of seasonings and garnishes. Here are a few of my favorite toppings and combinations:
- Lemon roasted green beans: Add lemon zest before roasting and finish with a squeeze of fresh lemon juice.
- Roasted green beans with almonds: Sprinkle toasted sliced almonds or candied almonds over the finished beans for crunch and a hint of sweetness.
- Chili crisp roasted green beans: After roasting, toss the hot green beans with a spoonful (or two) of chili crisp (plus a drizzle of extra olive oil if needed) for a spicy, garlicky, umami-rich twist. This variation is especially good with simple mains like grilled chicken, steak, or salmon.
Tip: If you’re cooking for a crowd, use two sheet pans and swap their positions halfway through roasting so everything cooks evenly.
Serving Ideas
These oven roasted green beans go with almost anything:
- Weeknight mains like baked chicken breasts, garlic butter pork chops, or my favorite oven roasted pork loin
- Seafood favorites like baked salmon or mahi mahi with lemon garlic sauce
- Holiday classics such as roast Thanksgiving turkey, ham, or roast beef tenderloin
- Comfort foods like Dutch oven pot roast, meatloaf, or garlic mashed potatoes
You can also toss leftover roasted green beans with cooked pasta, crispy bacon, and a drizzle of olive oil for an easy, veggie-packed dinner.
Storage and Reheating
To store: Allow your leftover green beans to cool completely, then transfer them to an airtight container. Refrigerate for up to 3 days.
To reheat: For the best texture, reheat in a hot skillet with a splash of olive oil or in a 400°F oven for a few minutes until warmed through. The microwave also works, though the beans will be softer.
To make ahead: You can trim and season the green beans up to 24 hours in advance. Store them covered in the refrigerator, then roast just before serving.
Frequently Asked Questions
I don’t recommend using frozen green beans to make roasted green beans. They release more moisture as they cook, which prevents them from roasting properly and often leads to a softer, soggier texture instead of crisp-tender beans with caramelized edges.
Most often this happens when the pan is overcrowded or the beans are not dried well before roasting. Spread them out in a single layer, dry them thoroughly, and roast at a higher temperature so they brown before they steam.
Roasted green beans are best served right after they come out of the oven, when they’re still crisp-tender. If you need to get a head start, you can trim and season the green beans up to a day in advance and store them covered in the refrigerator, then spread them on a baking sheet and roast just before serving.
More Roasted Vegetable Recipes
If you make these oven-roasted green beans, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Roasted Green Beans Recipe
Ingredients
- 1 pound fresh green beans, trimmed
- 1½ tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup freshly grated Parmesan cheese, more or less to taste
Instructions
- Preheat oven. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper and set aside.
- Season the green beans. Pat the green beans very dry, then add them to a large mixing bowl. Toss with 1½ tablespoons olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper until evenly coated.
- Roast. Spread the beans in a single layer on the prepared baking sheet. Roast for 14 to 18 minutes, tossing once halfway through, until the beans are crisp tender with lightly browned spots.
- Finish and serve. Transfer to a serving platter and top with Parmesan shaves (and any other desired garnishes). Serve immediately.
Notes
- Dry the beans well so they roast properly. Excess water will cause them to steam.
- Do not overcrowd the pan. The beans should be in a single layer with a little space between them. Use two baking sheets if you double the recipe.
- Use a hot oven. Roasting at 425 degrees F helps the beans brown before they turn mushy.
- Season to taste. Kosher salt, garlic powder, and onion powder keep the flavors simple, but you can add smoked paprika, crushed red pepper flakes, or Italian seasoning for variety.
- Add toppings after roasting. Parmesan, nuts, or lemon zest are best added once the beans come out of the oven so they stay bright and flavorful.
- If your green beans are thicker, they may need the full 18 minutes of roasting time. Thinner beans will cook more quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this one tonight, super yummy. The lemon isn’t extra lemony, but the flavors all mix together well to create a light bright fish. Great flavors definitely making again.
https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/#jump-watch
Also made this, we didn’t have any candied almond slivers, but did have some Mike’s Hot Honey Almonds, lol. Used those instead, lol. Yummy.
https://theforkedspoon.com/oven-roasted-green-beans-with-almonds/
That sounds deliciousโlove the twist with Mikeโs Hot Honey Almonds, such a creative swap! Iโm glad the lemon balanced nicely with the fish and that the green beans turned out yummy.