These roasted green beans with garlic and olive oil are delicious and easy to make.
It only takes 15 minutes in a 425°F oven, and this delicious side dish is ready! Even the leftovers are excellent.
I make green beans often for my family (the Picky Eater likes them, which is a huge incentive). So, I try to vary how I prepare them to ensure we don't get bored.
I have experimented with many recipes over the years, including green beans with bacon and green beans almondine. Oven roasting is one of my favorite ways to prepare this vegetable. It's easy and delicious. My family enjoys this recipe, and the leftovers are almost as good as the freshly cooked beans.
You'll only need a few ingredients to make these roasted green beans. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh green beans: I don't recommend baking frozen (or frozen and defrosted) beans. I tried frozen, and it wasn't as good. The beans were too mushy. Fresh is definitely the way to go.
- Olive oil: This is my favorite oil to cook with - it's so delicious. But if you prefer an oil with a higher smoke point, avocado oil is another good (though not as flavorful) option. You could also use melted butter - I often do.
- To season: Kosher salt, black pepper, and garlic powder.
- As mentioned above, I often use melted butter instead of olive oil. It's delicious!
- Add more spices. Good options that I tried and liked include ½ teaspoon of onion powder, ½ teaspoon of dried thyme, and ¼ teaspoon of red pepper flakes. My husband likes spicy food and always requests red pepper flakes!
- Immediately after pulling them out of the oven, sprinkle the beans with grated parmesan cheese. The cheese is lovely on the beans and dramatically enhances their flavor.
Roasted Green Beans Instructions
Scroll down to the recipe card for the detailed instructions. Here's an overview of the steps needed to make this recipe:
You start by coating fresh green beans in olive oil, kosher salt, black pepper, and garlic powder.
I use my hands to ensure the beans are well-coated:
Bake them in the oven until tender and browned in spots, about 15 minutes at 425°F.
- As with most vegetable recipes, I urge you to avoid overcooking the beans. You want them to be al dente - just like pasta. When done, they should still have a "bite" and a bit of crunch - you don't want them soft and mushy.
- I prefer garlic powder to fresh minced garlic in this recipe. I tried both, and the garlic powder is easier to evenly distribute. However, if you prefer fresh minced garlic, that's fine, too.
Both are great! I love making boiled green beans and dressing them with kosher salt and butter. Sometimes, the simplest recipes are the best!
But oven baking has its advantages, and I love how it makes vegetables crispy and delicious, especially when roasted in olive oil with garlic.
Yes. Like all veggies, you should wash them before cooking. For this recipe, make sure to dry them thoroughly. You want them to roast in the oven, not steam.
Since I roast them in a 425°F oven, I like to serve these roasted green beans with main dishes I can bake in the same oven. I often serve them with baked salmon. Just like the beans, it needs about 15 minutes in the oven. So these dishes are perfect together.
Here they are in the oven - one pan with salmon and another with the beans:
And here they are served for dinner:
Other main courses that can be baked in the same oven as the beans:
- Baked cod - same as the salmon, it's convenient when the main and side dishes can be simultaneously cooked in the same oven.
- Keto chicken parmesan - this is a fairly rich main dish, so I like to serve it with a side of vegetables to balance it out.
- Baked chicken legs - these need to spend about 45 minutes in the oven, so I put them into the oven 30 minutes before the beans.
- Roasted rack of lamb - this rich and fatty meat is nicely balanced by the crisp vegetables.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I like to eat them cold, like antipasti. But if you wish, you can gently reheat them in the microwave, covered, at 50% power.
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Roasted Green Beans
- Preheat your oven to 425°F. Line a large, rimmed baking sheet with foil.
- Add the green beans to the pan and toss them with olive oil, kosher salt, black pepper, and garlic powder. I use my hands to ensure the beans are well coated.
- Spread the coated beans in a single layer on the baking sheet.
- Roast them until tender and browned in spots, about 15 minutes. Serve immediately.
- As with most vegetable recipes, I urge you to avoid overcooking green beans. You want them to be al dente - just like pasta. When done, they should still have a "bite" and a bit of crunch - you don't want them soft and mushy.
- I prefer garlic powder to fresh minced garlic in this recipe because it's easier to evenly distribute. But if you use fresh minced garlic, that's fine, too.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I like to eat them cold, like antipasti. You can also gently reheat them in the microwave, covered, at 50% power.