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This roasted green beans recipe makes an incredibly quick and tasty side dish that goes with practically everything! My version has a garlicky touch, which sets it apart from the rest.
Need more easy side dish recipes? Try my Easy Brussels Sprouts and Bacon or Creamed Spinach.
Why you’ll love them
You know when oven roasted green beans become naturally sweet from being caramelized, a little browned and just soft, and taste like a complete treat that you end up eating before the rest of the meal? Yup, that’s this recipe. Here we take it over the top with garlic flavor to complement the sweetness! It’s the ideal weeknight side dish.
This is a tried and true recipe that even works on picky eaters since roasting vegetables just makes them taste wonderful. I can appreciate crisp green beans of course, but in my opinion, slightly softer roasted green beans are far superior. Their sweetness comes out, and they’re loaded with flavor from the browned edges and simple seasonings.
What you’ll need
- Fresh green beans – grab ones that look freshest at the grocery store or farmers’ market, not frozen ones
- Olive oil – to coat the beans so that they get that irresistible richness and gentle charring in the oven
- Garlic powder – my signature seasoning choice to infuse so much savory, garlicky goodness here. It’s a game changer, and roasting green beans with it makes the flavor more concentrated and delicious.
- Salt & pepper – be generous with both to bring out the flavors
Pro tips
- You could definitely make more than a pound of green beans with this recipe. Just use up the ingredients as needed. You don’t want them to overlap too much, but by using a large baking sheet, you should be able to make 1.5-2 pounds of green beans without crowding them too much. They roast best when they’re not touching too much.
- I don’t spend too much time trimming every single bean, but I do go through and cut off the ends of any beans that look a bit dried out. Other than that, you really don’t need to do much to prep them.
- If you do rinse them, try to dry them off as best as you can with paper towel prior to roasting them. Residual water will make them steam, not roast.
How to roast green beans
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat the oven to 425F, and line a baking sheet with foil. Add the beans to it, and trim off any dry ends.
- Coat them in the olive oil, and then sprinkle on the garlic powder and salt & pepper. Toss using your hands, and spread out in a uniform layer.
- Roast until gently browned. Enjoy right away. Reduce the time if you prefer them more crisp, but I do recommend trying them my way at least once!
Substitutions and variations
- Garlic powder coats the green beans better and also is less likely to scorch in my experience than fresh minced garlic, but you’re welcome to try fresh garlic and see how it works out for you.
- I normally use sea salt. I have a sea salt grinder and use it for all my cooking, but kosher or a different kind of cooking salt will work fine as well.
- These green beans are really tasty as written, but you could toss them with some freshly grated parmesan cheese when they’re hot out of the oven, or squeeze a bit of lemon juice just before serving for a touch of brightness.
What to serve with this recipe
- It pairs well with pretty much any everyday main course. Try it with my Smothered Chicken or this Garlic Butter Salmon or Easy Baked Pork Tenderloin. It’s a good thing to have in your recipe box for when you need to whip up a healthy side dish quickly!
- This easy method for roasting green beans is a go-to in my home for a holiday side dish for Thanksgiving or Christmas, so pair it with an Easy Roast Turkey or Lemon and Herb Roast Chicken.
Leftovers and storage
- While these oven green beans are best fresh, they will keep in the fridge for a few days in an airtight container. You could even nibble on them cold or toss them in a salad.
- To reheat, place them back in the oven for a few minutes at 350F. Microwaving them probably isn’t the best idea since they may turn mushy.
- I don’t recommend freezing leftovers.
Questions about these simple roasted green beans? Tried this recipe? Leave me a comment/review below! If you’ve made this or any of my recipes, tag me #saltandlavender on Instagram.
Easy Roasted Green Beans
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 425F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- Add the beans to the baking sheet. I inspect them and cut off any dried ends. Coat them in the olive oil and sprinkle the garlic powder and salt & pepper (I'm generous with both) over top. Toss with your hands until everything is evenly coated. Spread out in a fairly even layer (doesn't have to be perfect, but it's best if they're not touching too much).
- Roast for 18-20 minutes. Beans will be soft and have a bit of char (especially on the side that's touching the baking sheet). Serve immediately.
Notes
- Try to ensure the beans aren’t dripping wet if you’ve washed them beforehand (I buy the pre-washed packages).
- Feel free to skip the garlic powder.
- Try tossing them with some freshly grated parmesan cheese when they’re just out of the oven.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have been making these for a few months now. I make them on the grill with a grill basket. I grow my own green beans and can’t wait for them to grow. I live in Pa. so it will be a while. Love your recipes.
Love that!! Thank you, Sherry!
I made these tonight and they are SO good! Thank you for my new fave veggie side!
You’re very welcome!! 😀
This recipe is easy to make and these are the best green beans I’ve made in a long time. I will revisit this recipe time and again. I used a little less pepper and garlic than asked for and only had coarse kosher salt, which worked perfectly. My husband likes his beans a little crunchy, so I took his out after ten minutes and he said they were perfect. I like mine softer and thought they were absolutely scrumptious after 15 minutes. Highly recommend!
I’m thrilled it was a hit!!
This is exactly how I like my roasted green beans. I love the little bit of char on the pan side of the green beans. Delicious and easy! Made for Best of 2022 Tag game!!
Wonderful!! 🙂 Thank you, Lynette!
These were easy and delicious! Our teenager ate all his beans before he touched the rest of the meal. I will be making these again!
That’s quite the compliment haha! Glad your family enjoyed the beans, Beth. Thanks for taking the time to write a review 🙂
Perfection with simplicity! This is my new favorite, and healthy, way to have green beans. They were perfectly roasted and so delicious. The only change I made was to roast them at 400 degrees F. since I had my main dish cooking at that temperature. Thank you!
I’m so happy you liked them!! 🙂
I love roasted veggies but have struggled with green beans because they are always rubbery. These were superb. Only adjusted the recipe to serve two.
That’s so nice to hear, Cathy!! 😀 Thanks for your review. So pleased they worked out.