Roasted green beans are the easiest vegetable side you can make. Fresh beans are tossed with olive oil, garlic and salt, then roasted at 425°F until they are crisp-tender and browned in spots. A little lemon zest at the end makes them taste bright and fresh.
These roasted green beans need only 10 minutes of prep and one sheet pan. They are quick enough for a weeknight and pretty enough for Thanksgiving and Christmas dinner, and they serve 4.
Recipe at a glance
- Time: 10 minutes of prep and 20 minutes in the oven, 30 minutes in total.
- Makes: 4 servings, about 1 cup each.
- Key ingredients: fresh green beans, olive oil, garlic, kosher salt, pepper and lemon zest.
- Oven temperature: 425°F, flipping the beans halfway through.
- Best tip: dry the beans well and spread them in one layer, so they roast and brown instead of steaming.
Why You Will Love These Roasted Green Beans
Roasting browns the edges of the beans and brings out their natural sweetness, which boiling and steaming cannot do. Roasted green beans have a little crunch, a savory garlic flavor and a clean lemon finish.
They are also flexible. The beans go with chicken, steak, fish and holiday roasts, and they take far less attention than a casserole.
Roasted Green Beans Ingredients
- Green beans: 1 pound, fresh, trimmed.
- Olive oil: 2 tablespoons.
- Garlic: 3 cloves, minced or thinly sliced.
- Kosher salt: 1/2 teaspoon.
- Black pepper: 1/4 teaspoon.
- Lemon zest: 1 teaspoon, added after roasting.
- Optional: a pinch of red pepper flakes and grated Parmesan for serving.
Easy Swaps for Roasted Green Beans
- Lemon juice: Use a squeeze of juice instead of zest.
- Balsamic vinegar: Toss the hot beans with a spoonful after roasting.
- Garlic powder: Use 1/2 teaspoon if you do not have fresh garlic.
- Other oils: Avocado oil or melted butter also work.
How to Make Roasted Green Beans (Step by Step)
- Heat the oven. Preheat to 425°F. Line a large rimmed baking sheet with parchment paper if you like.
- Wash and dry the beans. The FDA advises washing produce under running water, without soap or produce wash, and drying it with a clean towel. Trim the stem ends.
- Toss. In a large bowl, toss the beans with the olive oil, garlic, salt and pepper until evenly coated.
- Spread out. Arrange the beans in a single layer on the baking sheet. Do not crowd them.
- Roast. Roast for 15 to 20 minutes, flipping the beans halfway through, until crisp-tender and lightly browned in spots.
- Finish. Sprinkle with the lemon zest, plus red pepper flakes and Parmesan if you like, and serve warm.
Tips for the Best Roasted Green Beans
- Dry the beans. Extra water on the beans makes them steam instead of roast.
- Use a single layer. Use two pans if the beans overlap.
- Flip halfway. Turning the beans browns both sides evenly.
- Add lemon at the end. Zest keeps its flavor and color when it goes on after roasting.
- Watch the garlic. Thin slices can brown quickly, so move them under the beans if they darken too fast.
Roasted Green Beans Variations
- Parmesan. Sprinkle grated Parmesan over the hot beans.
- Spicy. Add red pepper flakes before roasting.
- Almond. Toss with toasted sliced almonds after roasting.
- Bacon. Top with crumbled cooked bacon.
What to Serve With Roasted Green Beans
Roasted green beans fit easily on a holiday plate beside herb roasted turkey breast, creamy make ahead mashed potatoes and 3-ingredient cranberry sauce. If you want a creamy version, try our green bean casserole, or add honey glazed carrots and green beans and oven roasted butternut squash for a colorful table.
Planning the whole meal? Our Thanksgiving menu planner has a full timeline and shopping list.
How to Store and Reheat Roasted Green Beans
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours of cooking and to keep them at 40°F or below. The USDA says leftovers keep for 3 to 4 days.
- Refrigerator: Store in an airtight container.
- Reheating: Reheat leftovers to 165°F, measured with a food thermometer. A hot oven or skillet brings back more crunch than a microwave.
Frequently Asked Questions About Roasted Green Beans
What temperature do you roast green beans?
Roast green beans at 425°F. The high heat browns the beans quickly, so they stay crisp-tender instead of turning soft.
How long do roasted green beans take?
Roasted green beans take 15 to 20 minutes at 425°F. Flip them halfway through, and pull them out when they are lightly browned and a fork slides in with a little resistance.
Do I need to dry green beans before roasting?
Yes. Wash the beans under running water as the FDA recommends, then dry them with a clean towel. Dry beans brown better in the oven.
Can I make roasted green beans ahead?
You can wash, dry and trim the beans a day early and keep them in the refrigerator. Roast them shortly before serving for the best texture. If you reheat cooked beans, bring them to 165°F.
How do you keep roasted green beans from getting soggy?
Dry the beans well, spread them in a single layer and use a hot oven. Crowding the pan traps steam, which makes the beans soft.
Final Thoughts
Roasted green beans are fast, simple and full of flavor. Toss them with olive oil and garlic, roast at 425°F, and finish with lemon zest. They go with almost every main dish, so keep this recipe on hand all year.
Want another easy vegetable side? Try oven roasted butternut squash next.
Sources and further reading
- Selecting and Serving Produce Safely (U.S. Food and Drug Administration)
- Leftovers and Food Safety (USDA Food Safety and Inspection Service)
Roasted Green Beans
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Easy roasted green beans with garlic, olive oil and lemon zest, baked at 425°F until crisp-tender and lightly browned.
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced or thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- pinch of red pepper flakes, optional
- grated Parmesan, optional, for serving
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper if you like.
- Rinse the green beans under running water, dry them well with a clean towel and trim the stem ends.
- Toss the beans in a large bowl with the olive oil, garlic, salt and pepper until evenly coated.
- Spread in a single layer on the baking sheet, without crowding.
- Roast for 15 to 20 minutes, flipping the beans halfway through, until crisp-tender and lightly browned in spots.
- Sprinkle with the lemon zest, plus red pepper flakes and Parmesan if you like, and serve warm.
Notes
- Calories are about 100 per serving. They were added up from USDA FoodData Central values for the listed ingredients (without the optional Parmesan) and divided by 4 servings.
- Dry beans roast better than wet ones, so dry them well after rinsing.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days (USDA guidance for leftovers). Reheat to 165°F.
- Swaps: use lemon juice instead of zest, or toss with a spoonful of balsamic vinegar after roasting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 100