Roasted Green Beans Recipe
This easy three-ingredient Roasted Green Beans Recipe takes just 25 minutes and makes a perfect, hands-off summer side.
Ingredients
For the Green Beans:
- 2 pounds trimmed fresh green beans
- ¼ cup olive oil
- coarse salt and freshly cracked pepper to taste
Additional flavors:
- 2 finely minced garlic cloves
- zest of lemon
- juice of ½ lemon
- 3 tablespoons grated Parmigiano Reggiano
Instructions
- Preheat the oven to 425°F.
- In a large bowl, mix together the beans, olive oil, salt, and pepper. Feel free to try a bean to ensure it’s properly seasoned.
- Spread the beans out on a sheet tray lined with parchment paper and place on a middle or upper third rack in the oven and cook for 20 minutes or until lightly browned and tender. Feel free to move the beans around halfway through the cooking process to brown more sides.
- Remove the beans from the oven and serve as is.
- As soon as the beans are removed from the oven, mix in the garlic. The beans will still be plenty hot to cook the garlic and take away the bite.
- Serve the beans in a bowl and squeeze on lemon juice, and add lemon zest and Parmigiano.
Notes
I only tested this recipe with fresh, seasonal green beans, but frozen green beans should work in a pinch. You do not need to thaw them ahead of time, but you should blot them dry with paper towels to soak up any extra moisture or ice. Quickly toss them with the oil and seasonings, then roast them in the oven. They may not be as tender as fresh green beans, but they will still taste good.
Trim the green beans: Remember to trim the stems from the green beans before tossing them in the seasonings. Either slice them off with a knife or snap them off with your fingers.
For extra-cheesy roasted green beans: top the beans with grated cheese during the last 5 minutes of roasting. The heat will melt the cheese and make your green beans extra gooey.
Roast the beans with aromatics: You also have the option to roast the beans with a finely diced small yellow onion or half of a minced shallot. Both will give the beans a savory, earthy aroma and flavor.
More ways to season green beans: Instead of just using salt and pepper, toss the green beans with a pinch of garlic powder, red pepper flakes, cumin, or ranch seasoning before cooking.
More garnish ideas: Feel free to customize this green bean side dish with as many garnishes as you like. Slivered almonds, crumbled goat cheese, crispy bacon, fresh herbs (parsley, thyme, basil, etc.), chopped olives, capers, and leftover diced ham are all delicious options.
Make-Ahead: The oven-roasted green beans are best served immediately after cooking. You can keep them warm in a covered pan or serving dish for up to 15 minutes before serving.
How to Store: Once cool, transfer the cooked green beans to an airtight container. Store them in the refrigerator for up to 3 days. I typically do not recommend freezing cooked vegetables because they’ll lose their tender texture after thawing.
How to Reheat: Saute the leftover green beans in a skillet with a splash of stock, water or butter. Heat the beans over medium until they’re warmed through and slightly tender again. Feel free to top them with additional garnishes, as desired.
Nutrition
Calories: 165kcalCarbohydrates: 13gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 59mgPotassium: 391mgFiber: 5gSugar: 6gVitamin A: 1275IUVitamin C: 23mgCalcium: 105mgIron: 2mg