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These easy, perfectly Roasted Green Beans are seasoned with just a little salt, pepper, olive oil, and a squeeze of lemon and they are the perfect side dish to almost any meal. Just say no to bland mushy vegetables and enjoy tender fresh green beans they way they were meant to be eaten!
If you are looking for great, healthy but flavorful side dishes, be sure to check out my Oven Roasted Asparagus with Garlic, Parmesan, & Lemon, Green Beans with Bacon & Pine Nuts, and Easy Oven Roasted Cauliflower.
Roasted Green Beans
If you have picky eaters in your family who claim to “hate” vegetables, I recommend you try roasting them and seeing if that changes their minds. Roasting veggies easily our favorite way of preparing almost any type of vegetable and it’s so simple to do!
Roasted green beans are great with everything from casseroles to grilled chicken, fish, or steak. Pair them up with some crusty bread or a baked potato and you’ve got dinner with a good-for-you healthy side that people will actually want to eat!
I remember so many afternoons spent snapping green beans on my grandparents’ back steps in Idaho. During the summer we would harvest huge bucketfuls of green beans from their enormous garden then help can them.
I still like canned green beans, if I’m honest, but they don’t compare to fresh roasted green beans, which are my favorite way of eating them. Well, this way and also in Fresh Green Bean Casserole!
This roasted green beans recipe is incredibly simple and easy. It only uses 5 ingredients, and a few minutes worth of prep work.
If you’re looking for a healthy and delicious way to enjoy your vegetables, you seriously can’t go wrong with this recipe. Just make sure that you pay attention to how long to roast green beans and you’ll be fine!
How Do You Wash and Prep Green Beans?
Wash your fresh green beans in a colander under cool running water to make sure to get off any debris and dirt. Shake off excess water and dump the green beans on a couple of paper towels, rolling them around to dry them off a bit.
Be sure to trim the tough ends off the green beans. Really only the one side where the green beans were connected to the stem needs to be snapped or cut off, but I always do both ends when using larger green beans.
You can do this by placing the green beans on a cutting board so that the ends are all lined up. Then use a chef’s knife to cut off the tough ends and you’re good to go.
I find this approach more convenient than snapping them, these days, but there is something to be said about the slow approach of letting kids help snap green beans (always a favorite job of mine), and talking with them during dinner prep.
How to Roast Green Beans
- Preheat the oven. You want a 400 degree F hot oven so the beans roast quickly without drying out and shriveling up.
- Prep the beans. Snip off the ends of the green beans, then wash and pat them dry.
- Drizzle & season. Spread them out on the baking sheet and drizzle olive oil over the top. Sprinkle the green beans with kosher salt and freshly ground black pepper, then toss to coat evenly. If you really want to go crazy, go on and add a few cloves of minced garlic, although I usually leave that off our green beans. Spread them into an even layer so they can cook evenly in the oven.
- Roast ’em till they’re tender. Bake the green beans for about 15 minutes until the beans are tender (not crunchy but not soft and mushy). Now, this time may be a minute or two longer or shorter if the beans are on the thick or thin side. And if you like your green beans more al dente, roast them for a little less time, more around 10-12 minutes. If you prefer the green beans to be softer, go on and roast them a little longer, more around 20 minutes.
- Serve immediately. Squeeze a little lemon juice over the green beans right as they come out of the oven for a wonderful, bright flavor that compliments them without being overpowering. For even more flavor you can sprinkle the roasted green beans with freshly grated Parmesan cheese.
Can You Reheat Roasted Green Beans?
Absolutely! I actually LOVE having leftover green beans and always try to make extras because they reheat so well. It makes a great lunch the next day, and I sometimes even add them to scrambled eggs, which is actually pretty darn tasty if you ask me.
You can make your green beans in advance and reheat to eat, or simply reheat any leftovers by placing them in the oven (on a baking sheet) at 350 until they are heated through. Because they are already cooked, it won’t take very long at all (maybe 5-10 minutes) and can be done on a rack beneath another dish.
What to serve with green beans?
Almost ANYTHING goes well with roasted green beans. But these are just a few of our favorites!
- Rosemary & Garlic Oven Roasted Rack of Lamb
- Garlic Herb Butter Beef Tenderloin Roast
- Instant Pot Meatloaf and Mashed Potatoes
- Grilled Whole Fish
- Easy Creamy Chicken Marsala
- Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
- Best Ground Beef Stroganoff Recipe
- The BEST Homemade Swedish Meatballs
I would love to hear in the comments below what some of YOUR favorite dishes are to serve with roasted green beans!
More of our favorite vegetable sides
- Fried Yellow Squash
- Roasted Cauliflower
- Oven Roasted Broccoli with Garlic, Parmesan and Lemon
- Roasted Brussels Sprouts with Bacon and Apples
- Traditional German Red Cabbage [Rotkohl]
- Pantzaria me Skordalia (Roasted Beets with Garlic-Potato Spread)
- Italian Peas Recipe
- Haricot Verts with Dijon Vinaigrette
- Slow Cooker Creamed Corn
- Grilled Summer Vegetable Salad
- 2 pounds fresh green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Squeeze of lemon juice (optional)
- Preheat oven to 400 degrees F.
- Pat the green beans dry, then spread them out on the baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper, then toss to coat evenly. Spread the green beans into an even layer.
- Bake for about 15 minutes until the beans are tender. If you like them more al dente, roast them for a little less time, maybe around 10 minutes. If you like the beans to be softer, you can roast them 20-25 minutes.
- Squeeze lemon juice over the finished green beans and serve immediately.
- Leftover roasted green beans will keep in the fridge for up to 3 days.
- For even more flavor, add 4 cloves of minced garlic before roasting or sprinkle with freshly grated Parmesan cheese after the green beans are done in the oven.
Amount Per Serving: Calories: 87 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 362mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 3g