Roasted Green Beans

Need a fast, delicious vegetable side dish everyone will love? 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.

Recipe ingredients:

Ingredient notes:

• Green beans: Remove the stem ends with a knife or kitchen scissors. If your beans have them, remove any tough strings that run along the length of the beans. 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:

1. Preheat the oven to 400 degrees. In a large bowl, toss together beans, olive oil, garlic, lemon juice, and salt to taste.
   
2. Arrange on a baking sheet in a (mostly) single layer.
   
3. Bake until browned in some places but still crisp, about 20 to 25 minutes. Serve hot or at room temperature.
   

Recipe tips and variations:

• Other beans: This recipe works perfectly for edamame, sugar snap peas, Chinese long beans, haricots verts, or Romano beans.
• Add crunchy bacon or nuts: Crumbled, cooked bacon and red pepper flakes on top make it even more delicious, or toss a handful of roasted slivered almonds onto the platter once the beans are served.
• Mushrooms: Include some shiitake mushrooms or smaller button mushrooms in the sheet pan; mushrooms and green beans are incredible together.
• Cherry tomatoes: Halved or quartered cherry toms get super sweet when you oven roast them. Add a drizzle of balsamic vinegar before serving and stand back!
• Carrots: Because they’re a firmer vegetable, get the carrots started before you add the beans (see my recipe for Roasted Carrots for the details).

More tasty roasted vegetables:

• Roasted broccoli with parmesan
• Roasted asparagus
• Roasted carrots
• Roasted root vegetables

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!

5 from 10 votes

ReviewPin0Print

Prep Time 2 mins

Cook Time 13 mins

Total Time 15 mins

Servings 8 servings

Course Side Dish

Cuisine American

Calories 109

Ingredients 

US CustomaryMetric

• ▢ 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

1. Green beans: Remove the stem ends with a knife or kitchen scissors. If your beans have them, remove any tough strings that run along the length of the beans. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced lengthwise down the middle.
2. 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.
3. 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.
4. Other beans: This recipe works perfectly for edamame, sugar snap peas, Chinese long beans, haricots verts, or Romano beans.
5. Add crunchy bacon or nuts: Crumbled, cooked bacon and red pepper flakes on top make it even more delicious, or toss a handful of roasted slivered almonds onto the platter once the beans are served.
6. Mushrooms: Include some shiitake mushrooms or smaller button mushrooms in the sheet pan; mushrooms and green beans are incredible together.
7. Cherry tomatoes: Halved or quartered cherry toms get super sweet when you oven roast them. Add a drizzle of balsamic vinegar before serving and stand back!
8. Carrots: Because they're a firmer vegetable, get the carrots started before you add the beans (see my recipe for Roasted Carrots for the details).

Nutrition

Serving: 0.5cupCalories: 109kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 8mgPotassium: 289mgFiber: 4gSugar: 4gVitamin A: 782IUVitamin C: 29mgCalcium: 54mgIron: 1mg

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