Roasted Green Beans

Roasted green beans

The Spruce / Julia Hartbeck

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
151 Calories
3g Fat
26g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 151
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 58mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 8g 27%
Protein 7g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted green beans are quick, easy, and delicious. If you already have something in the oven, they are almost work-free, since a fair amount of the effort involved in making them is simply remembering to preheat the oven.

As you might imagine, this recipe easily doubles or triples, as long as your baking sheet is big enough—and that part is key: green beans roast up best when in a single layer with a bit of space around them to allow for maximum browning.

Note that these are an excellent addition to a Thanksgiving feast and take the place of a green bean casserole if you want to nod to tradition, but don't have a particular fondness for the cream of mushroom soup-based aspect of the classic.

Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat an oven to 425 F (if you have something else going, know that these will roast up at any temperature down to 350 F; they'll just take longer and not get quite as nicely browned without getting a tad desiccated).

    Ingredients for green beans
    The Spruce / Julia Hartbeck

    Tip

    • Many green beans at stores and markets today are "stringless" varieties, meaning they don't have a particularly fibrous string-like running down their sides that are characteristic of older varieties that need to be pulled off. How to know? Gently snap off half of a stem end and pull it down the side of the bean; if a string gets pulled off in the process, you'll need to de-string them. If not, go ahead and just snap or cut off the stem ends (or both ends, if that's how you roll) as you like.
  2. While the oven heats, trim the green beans.

    Cut green beans
    The Spruce / Julia Hartbeck
  3. Put the green beans in a large bowl, drizzle them with the olive oil, and toss to coat the beans thoroughly.

    Put green beans in large bowl
    The Spruce / Julia Hartbeck
  4. Lift the green beans out of the bowl (allowing any excess oil to stay in the bottom of the bowl, you want them coated but not dripping in oil) and spread them in a single layer on a baking sheet or in a shallow baking pan. The single layer part is important since it gives the beans the space they need to get properly roasted, instead of being piled together, which will lead them to partially steam more than roasted.

    Lift green beans out of bowl
    The Spruce / Julia Hartbeck
  5. Roast the beans for about 10 minutes. While the beans roast, peel and mince the garlic if you're using it. Remove the pan from the oven, shake the beans about a bit, spreading them back into a single layer, and sprinkle with the garlic and lemon zest, if you like. Roast the beans until they're starting to brown on the tips, for another 2 or 3 minutes. If you want the beans more browned, feel free to leave them in the oven a bit longer.

    Roast beans
    The Spruce / Julia Hartbeck
  6. Sprinkle with salt to taste, and serve hot or warm. They're still good closer to room temperature, which is good to know if you're looking for something to put on a buffet.

    Sprinkle with salt
    The Spruce / Julia Hartbeck 

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