Have you tried roasted green beans? They’re new to me, so I’m excited to spread the word with this recipe! Roasted green beans are a light and healthy side dish to accompany heavier meals.
Green beans are one of the quickest roasted veggie options since they’re ready after just 15 minutes in the oven. Like all roasted vegetables, roasted green beans taste intensified and caramelized, like more sophisticated versions of their raw or steamed states.
We discovered roasted green beans on the menu at Josephine in Nashville. I always search restaurant menus for fun side dishes, and their charred green beans did not disappoint. They served them with tahini and toasted sesame seeds, which inspired the variation you see above.
Roasted green beans are quite simple to prepare. I have just a few tips before you get started:
- Start with fresh, vibrant green beans. They should have firm, even skin and snap easily. Don’t bother roasting old, starchy green beans.
- Pat your green beans dry before tossing with oil. Drops of water on the outside will turn into mushy spots in the oven.
- Don’t crowd the beans. If you want to double the recipe to serve a larger crowd, split the beans across two pans.
- Stop roasting when the beans are crisp-tender with some caramelized spots. No need to roast green beans to oblivion.
How to Season Roasted Green Beans
Honestly, it’s hard to resist eating these green beans straight off the pan. I also enjoy them with creamy aioli on the side, for dipping.
For the delicious sesame variation shown in the top photo, serve your roasted green beans on a serving platter swirled with tahini sauce. Top the green beans with a light drizzle of toasted sesame oil, a sprinkle of freshly toasted sesame seeds, and some torn fresh basil or cilantro.
Or, top your roasted green beans with some simple additions to make them look more enticing at the dinner table. Choose just one or two (ok, maybe three). Here are some ideas:
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh basil, mint, parsley, chives or green onion, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Serve these roasted green beans as a light and healthy side dish to hearty entrées. They could even be worthy of your holiday table! I particularly enjoy roasted green beans with rich, tomato-y Italian dishes. Try them with:
- Frittatas (Stovetop or Baked)
- Hearty Spaghetti with Lentils & Marinara Sauce or basic spaghetti with Marinara Sauce
- Italian Casseroles: Eggplant Parmesan, Lentil Baked Ziti, Spinach Stuffed Shells, or Vegetable Lasagna
- Pasta e Fagioli (Italian Pasta and Beans)
- Stuffed Squash: Spaghetti Squash “Pizza” Bowls or Vegetarian Stuffed Acorn Squash
More Roasted Vegetables to Enjoy
These roasted veggies all make great side dishes or meal components. You’ll find flavor variations in each post as well, so you’ll never tire of them.
- Roasted Asparagus
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
- Roasted Cauliflower
- Roasted Sweet Potatoes
Please let me know how your green beans turn out in the comments! I’d love to hear how you serve them in your home.
Perfect Roasted Green Beans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Learn how to roast green beans with this simple recipe. Roasted green beans are an easy and delicious side dish (or snack)! Recipe yields 4 side servings.
- 1 pound (16 ounces) green beans or haricots verts
- 2 teaspoons extra-virgin olive oil
- Scant ¼ teaspoon fine sea salt
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley, chives or green onion), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.