Oven Roasted Green Beans
Oven Roasted Green Beans are flavored with lemon and garlic, then roasted to crisp-tender perfection! A fresh and easy side dish for perfect dinner and entertaining.
Once fresh green beans are in season, it’s game over to all other vegetables.
Nothing beats a sweet green bean harvested in its prime. How do you improve on perfection? Very delicately. A hint of garlic and a spritz of fresh lemon juice is all it takes to transform these delicious greens into an elegant side dish.
Anything more and you’re probably trying too hard.
First, toss the beans with olive oil and lemon juice. To make things pretty, add some lemon slices to the baking sheet (after you squeeze them, of course). Because garlic scorches easily, don’t add it until the very end. Then, roast just a couple more minutes and you’ll have lemony, garlic perfection!
Serve this easy side dish everywhere, from elegant dinner parties to backyard barbecues. These tasty, colorful roasted fresh green beans will add a burst of green goodness to any plate!
I’d love to try these roasted green beans with Parmesan cheese! And since everyone puts bacon with brussels sprouts, we should all probably try roasted green beans with bacon.
Short on fresh lemons? Another healthy option is roasted green beans with balsamic vinegar.
If you want a more filling side dish, you could also combine roasted green beans and potatoes. Especially with Parmesan cheese, it sounds like side dish Heaven!
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Oven Roasted Green Beans
Ingredients
- 1 pound green beans trimmed
- 2 tablespoons olive oil
- 1 lemon halved
- 2 cloves garlic minced
- Salt and freshly ground black pepper
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450°F.
- On a large rimmed baking sheet lined with aluminum foil or parchment paper, toss green beans with olive oil. Squeeze lemon halves over beans. Slice lemon halves and add to baking sheet, if desired. Roast until browned and almost tender, stirring occasionally, about 10 minutes.
- Remove from oven and stir in garlic. Roasted until fragrant, 2 minutes longer. Season to taste with salt and pepper.
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I love roasted veggies! I don’t think I’ve tried doing green beans yet, but once I get back to where I have an oven I will be trying them. Great idea!
I don’t like green beans, but I do love them roasted and that changed it for me. I can’t believe I’d been eating them wrong all my life, love this recipe.
The perfect summertime side! I’m always looking for ways to make my veggies more interesting–thanks for the inspiration!
I really love this recipe, Meggan. I truly believe that good cooking is as much about good ideas as it is good recipes, and this is both a good idea AND a good recipe!
I’m going to try this this week … probably with my classic baked salmon!
I’m a sucker for any vegetable that’s oven roasted. I was just saying I don’t care if it’s hot out– I’m roasting vegetables!! This looks so simple and the flavors are perfect. Gorgeous.
I have a crowd coming over for dinner tomorrow and I just got a basket of green beans at the farmers market for our side. This recipe made me so happy! It looks so easy and I don’t have to worry about another pot on the stovetop. Thanks!
Hooray Diane, thank you so much! Sometimes you need space in your oven, sometimes you need fewer pots on the stove. Glad this one worked out for you. :)
Ohh! Love green beans. I’d also try it with asparagus.
These were great!
Glad you liked them, thanks Angie!
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