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I could eat these roasted green beans every night! The texture is just so good—tender with a little snap (like, you know, they’re cooked, but they still have that bite). And when they come out of the oven, are they all golden and a little garlicky? I have to hold myself back from happy dancing. They’re simple, but that’s what makes them the best.
Table of Contents
My must-do for roasting green beans is to make sure they are DRY, like dry-dry, before tossing them with oil. This is the key to getting the texture I described above without burning or cooking them to mush!
Ingredients to Make Roasted Green Beans
- Green beans: Before cooking, make sure to wash and trim the beans! You can buy pre-trimmed green beans at the store, too.
- Olive oil: This helps the vegetables get crispy and adds flavor.
- Salt, pepper, and garlic powder: My seasonings of choice! Garlic powder adds garlicky flavor without the worry of minced, fresh garlic burning in the oven.
Popular Additions
- Add other seasonings. You can add dried oregano, paprika, curry powder, red pepper flakes, or cayenne.
- Make it cheesy. After the beans finish cooking, sprinkle on grated parmesan cheese or pecorino romano. You can pop the baking sheet back into the oven so that the cheese gets crispy!
- Add a dressing. Try tossing the roasted veg with a little balsamic vinaigrette.
- Top with toasted nuts. Toasted, chopped almonds, walnuts, or pecans would be delicious!
How to Make Roasted Green Beans
Tips for Making the Best Roasted Green Beans
- Make sure to trim the beans. The scraggly, pointy ends of the green beans just aren’t great to eat. I like to line up a handful of beans on a cutting board and use a chef’s knife to trim them all at once.
- Use your hands to toss the green beans with the olive oil and seasonings. This is the easiest way to make sure all of the vegetables are evenly coated.
- Use parchment paper to line the baking sheet. This will make cleanup way easier and make sure the beans don’t stick to the pan!
- Don’t crowd the pan. Spread the green beans out enough so that they’re not touching. This will allow them to get crispy all over!
What to Serve With Roasted Green Beans
Frequently Asked Questions
Kept in an airtight container in the fridge, they’ll last for up to 3 days. You can reheat them in the microwave until warmed through or pop them into a 425°F oven or toaster oven until they’re hot again!
I don’t recommend using frozen green beans. They have too much moisture and won’t get crispy.
If they’re not getting crispy, you may have overcrowded the baking sheet. If the beans are too close together, they will steam and not crisp!
More Roasted Vegetable Recipes:
- Smashed Oven Roasted Brussel Sprouts
- Crisp Tender Roasted Broccolini
- Breadcrumb Coated Baked Zucchini Fries
- Roasted Carrots
- Baked Delicata Squash
- Whole Roasted Tahini Cauliflower
- Roasted Cheesy Asparagus
- Roasted Spiced Butternut Squash
- Roasted Cabbage
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Roasted Green Beans
Ingredients
- 2 pounds fresh green beans trimmed and washed
- 1 tablespoon olive oil or as needed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a paper towel to pat dry the green beans and remove any moisture. Spread onto the prepared baking sheet.
- Drizzle the beans with olive oil and season with salt, pepper, and garlic powder. Use your hands to toss the beans with the oil and seasonings until evenly coated, then spread out in a single layer.
- Roast in the preheated oven until beans are crisp-tender and have some golden spots, 20-25 minutes.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
