These roasted green beans are fresh green beans coated in butter, garlic, olive oil and herbs, then cooked at high heat until tender and browned. A super easy side dish recipe, it’s the absolute best way to enjoy green beans!
I am a huge fan of roasted vegetables. There’s nothing easier than throwing some fresh veggies on a sheet pan with some olive oil and seasonings, then letting the oven do the rest of the work. These roasted green beans are full of flavor, and take just minutes to prepare.
How do you make roasted green beans?
The first step is to choose green beans. I try to buy green beans that are the same size and shape so that they’ll roast evenly. I drizzle my green beans with a mixture of garlic, olive oil, dried herbs, butter, salt and pepper, then put them in the oven to roast to perfection.
How do you prepare fresh green beans?
To get your green beans ready for the oven, all you need to do is give them a good wash, then trim off the stem end. The fastest way to trim off the stem end is to line up a handful of green beans, then cut the stems off all at once. It makes prep time go much faster.
What temperature do you roast green beans at?
I roast my green beans at 425 degrees F. This creates a nice browned exterior and the green beans cook quickly at this temperature which is always a bonus.
Are green beans healthy?
Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber.
Tips for roasted green beans
- I use a combination of butter and olive oil because I like the flavor of the butter, but olive oil stands up to high roasting temperatures better. If you prefer, you can also just olive oil.
- This recipe calls for dried Italian seasoning which is available in most grocery stores and is a combination of garlic powder, dried basil, oregano, and parsley. If you can’t find Italian seasoning or don’t want to buy it, you can substitute an equal amount of your favorite dried herbs.
- I like to garnish my roasted green beans with lemon wedges so that people can squeeze a little lemon juice over their green beans for added flavor.
- I use chopped fresh parsley to finish off roasted green beans because I always have it on hand, but other herbs will work such as dill, green onions or basil.
Roasted green bean variations
This is a basic recipe for roasted green beans, but you can add so many different ingredients to customize your green beans to your tastes.
- Cheese: Add grated parmesan cheese or crumbled feta cheese before serving.
- Olives: Add 1/4 cup sliced kalamata olives before serving.
- Tomatoes: Add 1 cup of whole or halved cherry tomatoes to the pan along with the raw green beans.
- Mushrooms: Add 1 cup of sliced mushrooms to the baking pan along with the raw green beans.
- Onions: Add 1/2 of a red onion, thinly sliced, to the sheet pan along with the raw green beans.
No matter how you decide to serve roasted green beans, they’re sure to be a huge hit! My kids happily eat green beans this way, which is a huge bonus in my book.
More great veggie side dishes
- Glazed Carrots
- Grilled Asparagus Foil Packets
- Broccoli with Cheese Sauce
- Parmesan Zucchini
- Parmesan Roasted Broccoli
Roasted Green Beans
- 1 lb green beans trimmed
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- cooking spray
- lemon wedges for garnish optional
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Arrange the green beans in a single layer on the sheet pan.
- In a small bowl, whisk together the butter, olive oil, garlic, Italian seasoning, salt and pepper.
- Drizzle the butter mixture over the green beans and toss to coat evenly.
- Place the pan in the oven and bake for 15-20 minutes or until green beans are tender and lightly browned.
- Sprinkle with parsley, then serve, garnished with lemon wedges if desired.