Description
Easy roasted green beans with garlic, olive oil and lemon zest, baked at 425°F until crisp-tender and lightly browned.
Ingredients
Scale
- 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