These easy Roasted Green Beans are loaded with garlic and lemon and roasted to perfection. They’re simple to make any night of the week, but special enough for holidays, too.
Oven-roasted string beans have to be one of the easiest things to make in the world. The high heat of the oven does all the work, making each bite nutty, sweet, and irresistible. Just pop them into the oven and go about your cooking.
Table of Contents
Recipe ingredients
Ingredient notes
- Green beans: Remove the stem ends and any tough strings that run along the length of the beans, if applicable. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced lengthwise down the middle.
- Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
- Salt: For 2 pounds of beans, I like at least ½ teaspoon salt, but sometimes I do a full teaspoon. If you’re not sure, start with a small amount, then taste test after roasting and add more if needed.
Step-by-step instructions
- Preheat the oven to 400 degrees. In a large bowl, toss together beans, olive oil, garlic, lemon juice, and salt to taste.
- Spread evenly on a rimmed baking sheet.
- Bake until browned in some places but still crisp, about 20 to 25 minutes. Serve hot or at room temperature.
Recipe tips and variations
- Yield: 2 pounds of beans will serve 8 as a side dish (½ cup per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. They are great tossed into salads or grain bowls.
- More beans: This recipe works perfectly for edamame, sugar snap peas, and haricots verts.
- More mix-ins: Add small button mushrooms or halved cherry tomatoes to the pan before roasting. After roasting, toss with crumbled, cooked bacon, red pepper flakes, or a handful of roasted slivered almonds.
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Roasted Green Beans
These easy Roasted Green Beans are loaded with garlic and lemon and roasted to perfection. They are simple enough for busy weeknights but delicious enough for holidays too!
Ingredients
- 2 pounds green beans trimmed (see note 1)
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice from 1 lemon (see note 2)
- Salt and freshly ground black pepper (see note 3)
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup.
- In a large bowl, add green beans, olive oil, lemon juice, garlic, and salt to taste and pepper to taste (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
- Transfer to prepared baking sheet. Roast until lightly browned in some places but still crispy, about 20 to 25 minutes.
Recipe Video
Notes
- Green beans: Remove the stem ends and any tough strings that run along the length of the beans, if applicable. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced lengthwise down the middle.
- Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
- Salt: For 2 pounds of beans, I like at least ½ teaspoon salt, but sometimes I do a full teaspoon. If you’re not sure, start with a small amount, then taste test after roasting and add more if needed.
- Yield: 2 pounds of beans will serve 8 as a side dish (½ cup per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. They are great tossed into salads or grain bowls.
- More beans: This recipe works perfectly for edamame, sugar snap peas, and haricots verts.
- More mix-ins: Add small button mushrooms or halved cherry tomatoes to the pan before roasting. After roasting, toss with crumbled, cooked bacon, red pepper flakes, or a handful of roasted slivered almonds.
Nutrition
Serving: 0.5cupCalories: 109kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 8mgPotassium: 289mgFiber: 4gSugar: 4gVitamin A: 782IUVitamin C: 29mgCalcium: 54mgIron: 1mg
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I love roasted green beans, this recipe is so simple! I make these for meal prep all the time.
My go-to recipe after I pick all the green beans from my garden. So great with just a little bit of lemon and salt! Sometimes I add parmesan too….
These were great!
Glad you liked them, thanks Angie!
Ohh! Love green beans. I’d also try it with asparagus.
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. :)
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 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!
The perfect summertime side! I’m always looking for ways to make my veggies more interesting–thanks for the inspiration!
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.
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!