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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!
4.95 from 18 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.

Nutrition

Serving: 0.5cupCalories: 109kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 8mgPotassium: 289mgFiber: 4gSugar: 4gVitamin A: 782IUVitamin C: 29mgCalcium: 54mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Absolutely the best way to cook green beans! They are easy to make, 30 minutes start to finish and fancy enough for company!5 stars

  2. Can I toss all the ingredients together before hand (say in the morning), cover it and refrigerate and then cook this around dinner?

    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

  3. 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

  4. 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….5 stars

  5. 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!5 stars

    1. 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. :)

  6. 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.5 stars

  7. 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!Β 
    I’m going to try this this week … probably with my classic baked salmon!5 stars

  8. The perfect summertime side! I’m always looking for ways to make my veggies more interesting–thanks for the inspiration!5 stars

  9. I don’t like green beans, but I do love them roasted Β and that changed it for me. Β I can’t believe I’d been eating them wrong all my life, love this recipe.5 stars

  10. I love roasted veggies! Β 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. Β Great idea!5 stars