I cannot get enough of my Roasted Green Beans. This is my favorite way to cook this popular veggie, and it’s a vegetable my husband will eat, too! This recipe uses minimal ingredients, requires no fancy kitchen equipment, and takes only 15 minutes to make. That’s why I find myself adding this oven roasted green bean side to my dinner menu rotation so often.
Why I Love This Recipe
- It’s so simple. It doesn’t take any fancy equipment or ingredients to make this delicious roasted veggie side dish. My simple method for cooking green beans is streamlined and easy for anyone to follow. It only requires one kitchen tool: a large rimmed baking sheet.
- Green beans are packed with nutrition. Not only are green beans a great high-fiber food, but they’re also packed with important nutrients, including vitamin A, vitamin C, vitamin K and folate – as well as minerals potassium and magnesium. Plus, they’re naturally gluten-free and lower in carbohydrates.
- This side is easily customizable. Sea salt and pepper are all I really need to make these roasted green beans into a successful weeknight dinner side dish. That said, it’s easy to bump up the flavor with simple garnishes, such as a squeeze of fresh lemon juice, lemon zest, some chopped bacon, perfectly toasted almonds, crispy shallots, a dash of garlic powder, balsamic vinegar, red pepper flakes, or Parmesan cheese. The possibilities are endless!
Only 3 Ingredients Needed
- Green beans: I use fresh green beans or haricots verts from the grocery store. I have also been known to use pole beans or bush beans from my own garden, whenever I grow them.
- Oil: The main oils I use in nearly every recipe are avocado oil or extra-virgin olive oil. Both of those are great choices for roasting green beans or other veggies. I prefer these two options because of their fat profiles; they are higher in monounsaturated fat and lower in saturated fat than other cooking oils.
- Seasonings: As far as seasonings go for this specific recipe, I simply use a bit of fine salt and a pinch of black pepper.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Oven-Roasted Green Beans (Video)
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make Toasted Almonds For A Topping
One of my favorite ways to elevate these roasted green beans is to toast almonds and add them as a garnish. I can easily make my own sliced or slivered almonds using my stovetop or oven methods.
My Serving Suggestions
As a side dish, this roasted green beans recipe is incredibly versatile and pairs well with a wide range of dishes. Some of my favorite mains to serve them with are:
- Air Fryer Pork Chops
- Air Fryer Salmon
- French Onion Meatballs
- Slow Cooker Mississippi Pot Roast
- Smothered Chicken
- Smothered Pork Chops
Pro Tip: For a few recipes that have roasted green beans built right in, check out my Sheet Pan Honey Garlic Shrimp and this popular Roasted Chicken and Vegetables recipe.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“Easy to make and is delicious 😋Including almonds makes it perfect!”
– Anna
Keeping Leftovers Fresh
I store any leftover green beans I have in an airtight container in the fridge for up to 5 days. To reheat, I’ll place the beans in a large skillet on the stovetop with a few tablespoons of water until warmed through (which typically takes about 3-4 minutes). The green beans can also be reheated in a microwave, if needed.
Frequently Asked Questions
Yes, it is possible to make roasted green beans the day before. However, it would take almost as long to reheat the beans as it would to just roast them fresh. I recommend serving the beans right after roasting, but to save a few minutes, I could roast the beans, store them overnight, then reheat in a skillet on the stovetop until warmed.
To wash fresh green beans, rinse them under running water in the sink. Another way I rinse them is by submerging the green beans in a pot or sink full of water and swishing them with my hands to remove any dirt.
Most often, green bean casserole is made with canned green beans. However, it is possible to use roasted green beans as the base for green bean casserole instead. To do so, simply roast green beans on a sheet pan until tender, then use them in any green bean casserole recipe.
More Side Dishes To Try
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Roasted Green Beans Recipe
I love using this simple recipe for roasting green beans as a side dish to serve alongside a variety of mains, including my Smothered Chicken. It requires minimal ingredients, has a quick prep time, and is a go-to in my weeknight dinner rotations.
Ingredients
- 1 lb fresh green beans, trimmed (or a 12-ounce bag of pre-trimmed green beans)
- 2 teaspoons olive oil or avocado oil
- ¼ teaspoon fine salt
- Pinch of black pepper
- Optional toppings: Chopped bacon, toasted almonds, Parmesan cheese, or a squeeze of lemon juice
Instructions
- Preheat oven to 425°F.
- Place the green beans on a large rimmed sheet pan and spread them out in a single layer. Drizzle with oil and add the salt and pepper. Toss to coat. (TIP: Use parchment paper on the sheet pan for easy cleanup, but it’s not necessary. The green beans will get slightly more caramelized if you don’t.)
- Roast until the green beans are tender, 10-12 minutes. Cook 1-2 minutes if you like them a little crispy and browned.
- Transfer green beans to a serving bowl. If desired, top with optional toppings.
- Store any leftover green beans in an airtight container in the fridge for up to 5 days.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Nutrition Information
- Serving Size: 1/4 of the recipe without toppings
- Calories: 50
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 118 mg
- Carbohydrate: 8 g
- (Fiber: 3 g
- Sugar: 3 g)
- Protein: 2 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Can you make ahead of time and warm up?
Absolutely, Jeannie!