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.

Roasted green beans on a baking sheet with lemon garnish.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Roasted Green Beans Recipe

Recipe ingredients

Labeled roasted green bean ingredients in various bowls.

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

  1. Preheat the oven to 400 degrees. In a large bowl, toss together beans, olive oil, garlic, lemon juice, and salt to taste.
Green beans in a clear bowl coated with oil and seasonings.
  1. Spread evenly on a rimmed baking sheet.
Green beans on a baking sheet coated in oil and seasonings before being roasted.
  1. Bake until browned in some places but still crisp, about 20 to 25 minutes. Serve hot or at room temperature.
Roasted green beans on a baking sheet with lemon garnish.

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.
Roasted green beans on a round platter with lemon garnish.

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Roasted green beans on a baking sheet with lemon garnish.

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!
4.92 from 12 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 8 servings
Course Side Dish
Cuisine American
Calories 109

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

  1. 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.
  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. Yield: 2 pounds of beans will serve 8 as a side dish (½ cup per serving).
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. They are great tossed into salads or grain bowls.
  6. More beans: This recipe works perfectly for edamame, sugar snap peas, and haricots verts.
  7. 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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Comments

    1. Hey there, yes you can. You need to thaw them first and make sure they are 100% perfectly dry (otherwise they will steam instead of roast). I personally think there is some loss of texture but they still taste good (they are just harder to get tender-crisp). But they still taste good. Good luck! -Meggan

  1. Description at the top implies 10 minute’s roasting time, total time is given as 13 minutes, yet detailed instructions say cook 15-25 min. At 400 degrees, is it closer to 10 min or 25 min?

    1. Hi Linda, I’m so sorry about that. At some point I went back and adjusted the recipe to be “15 to 25 minutes” but I failed to update the cook time. I will go fix that now. I am going to make them again this weekend and see how long it takes! I’m guessing it’s 15 minutes in the oven. Thanks! -Meggan

    2. Hi Linda, I made the green beans over the weekend. I really think the beans are perfect after 20 minutes in the oven. My cooking assistant thought she might leave them in for another 5 minutes, but we both gobbled them up. It was like eating French fries, they are so good. I had forgotten how tasty they are! Anyway, I fixed up the post. I hope this is helpful. thank you for your question and sorry for the confusing recipe. -Meggan

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