Perfect Roasted Green Beans
Learn how to roast green beans with this simple recipe. Roasted green beans are a delicious side dish or snack! Find flavor variations, too.
Updated by Kathryne Taylor on September 2, 2024
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Have you tried roasted green beans? They’re new to me, so I’m excited to spread the word with this recipe! Roasted green beans are a light and healthy side dish to accompany heavier meals.
Green beans are one of the quickest roasted veggie options since they’re ready after just 15 minutes in the oven. Like all roasted vegetables, roasted green beans taste intensified and caramelized, like more sophisticated versions of their raw or steamed states.
We discovered roasted green beans on the menu at Josephine in Nashville. I always search restaurant menus for fun side dishes, and their charred green beans did not disappoint. They served them with tahini and toasted sesame seeds, which inspired the variation you see above.
Roasted green beans are quite simple to prepare. I have just a few tips before you get started:
- Start with fresh, vibrant green beans. They should have firm, even skin and snap easily. Don’t bother roasting old, starchy green beans.
- Pat your green beans dry before tossing with oil. Drops of water on the outside will turn into mushy spots in the oven.
- Don’t crowd the beans. If you want to double the recipe to serve a larger crowd, split the beans across two pans.
- Stop roasting when the beans are crisp-tender with some caramelized spots. No need to roast green beans to oblivion.
How to Season Roasted Green Beans
Honestly, it’s hard to resist eating these green beans straight off the pan. I also enjoy them with creamy aioli on the side, for dipping.
For the delicious sesame variation shown in the top photo, serve your roasted green beans on a serving platter swirled with tahini sauce. Top the green beans with a light drizzle of toasted sesame oil, a sprinkle of freshly toasted sesame seeds, and some torn fresh basil or cilantro.
Or, top your roasted green beans with some simple additions to make them look more enticing at the dinner table. Choose just one or two (ok, maybe three). Here are some ideas:
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh basil, mint, parsley, chives or green onion, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Watch How to Roast Green Beans
Serving Suggestions
Serve these roasted green beans as a light and healthy side dish to hearty entrées. They could even be worthy of your holiday table! I particularly enjoy roasted green beans with rich, tomato-y Italian dishes. Try them with:
- Frittatas (Stovetop or Baked)
- Hearty Spaghetti with Lentils & Marinara Sauce or basic spaghetti with Marinara Sauce
- Italian Casseroles: Eggplant Parmesan, Lentil Baked Ziti, Spinach Stuffed Shells, or Vegetable Lasagna
- Pasta e Fagioli (Italian Pasta and Beans)
- Stuffed Squash: Spaghetti Squash “Pizza” Bowls or Vegetarian Stuffed Acorn Squash
More Roasted Vegetables to Enjoy
These roasted veggies all make great side dishes or meal components. You’ll find flavor variations in each post as well, so you’ll never tire of them.
- Roasted Asparagus
- Roasted Beets
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
- Roasted Cauliflower
- Roasted Potatoes
- Roasted Sweet Potatoes
Please let me know how your green beans turn out in the comments! I’d love to hear how you serve them in your home.
Perfect Roasted Green Beans
Learn how to roast green beans with this simple recipe. Roasted green beans are an easy and delicious side dish (or snack)! Recipe yields 4 side servings.
Ingredients
- 1 pound (16 ounces) green beans or haricots verts
- 2 teaspoons extra-virgin olive oil
- Scant ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Notes
Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley, chives or green onion), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I make these usually in a pan with olive oil, garlic, red pepper flakes, etc… I am making this now…heck this would be so much easier!!
Kate, Your roasted green bean recipe really is PERFECT! So delicious. Thank you so much. I roasted my snapped green beans in a 415 degree oven for 15 min. Tossed them (before hand) in avocado oil and salt n pepper. After taking them out, I used your suggested toppings and added a squirt of lemon juice, about a 1/4 teaspoon lemon zest, around a 1/2 teaspoon of red pepper flakes and 6 ribboned fresh basil leaves. It turned out FABULOUS. Thanks again. I paired the beans with jacket potatoes and Italian marinaded chicken that I sauteed in avocado oil. Wish I could send you the pic!
Thank you for sharing how you made these! I appreciate your review, Daniele.
Fantastic! Made these green beans as a side dish to Salmon.
These green beans were awesome! I set my timer for 11 min and they came out bright green w a little char. They looked so great paired w my pork chops and mashed. Also added some black pepper and garlic powder. So yummy!
Great to hear, Tiffany! I appreciate your review.
I never remember what temperature to cook green beans at, so I did a quick search and found this. Even at the max cooking time, they were still way too crunchy, so I threw them back in for 5 more minutes. They probably could have gone even longer, but everything else was done, so I just took them out then. My husband and I also felt they needed more salt, so we added some to each of our servings. Next time I will cook them at 450° to see if they turn out like I like them. The amount of olive oil was perfect, though. My husband doesn’t like a lot used. These were served with stuffed clams and pan seared scallops.
In principle, I hate green beans. Despite this, my gardener keeps planting them. Result – lots of happy friends as I always give them away.
A last minute dinner party and a massive bag of beans sent me looking for something to do with them.
Fortune brought me to this recipe which has changed my relationship with green beans forever.
This recipe is absolutely delicious. It could’t be easier to make.
The only problem is that it’s true: you’ll have to stop yourself from eating all of them before you serve them!
In principle, I hate green beans. Despite this, my gardener keeps planting them. Result – lots of happy friends as I always give them away.
A last minute dinner party and a massive bag of beans sent me looking for something to do with them.
Fortune brought me to this recipe which has changed my relationship with green beans forever.
This recipe is absolutely delicious. It could’t be easier to make.
The only problem is that it’s true: you’ll have to stop yourself from eating all of them before you serve them!
An enjoyable side dish I served with salmon. My hubby enjoyed the entire meal. Thank you!
You’re welcome, Leigh!