A simple and easy recipe for roasted green beans with garlic and olive oil. Only 15 minutes in a 425°F oven and this delicious side dish is ready!
I make green beans quite often for my family (the Picky Eater likes them which is a huge incentive). So I try to vary the way I prepare them to make sure we don't get bored.
I have experimented with many recipes over the years, and I have to say that oven roasting is one of my favorite ways to prepare green beans. It helps that my family members enjoy this recipe too and that even the leftovers are good.
Boiled or baked?
I must admit that my truly favorite way to cook this vegetable is to simply boil green beans, then dress them with kosher salt and butter (sometimes the simplest recipes are the best!)
But oven baking does have its advantages, and I love the way it makes vegetables crispy and delicious, especially when roasted in tasty olive oil with garlic.
The ingredients needed for this recipe
You'll only need a few ingredients to make roasted green beans (the exact measurements are in the recipe card below):
Fresh green beans: I don't recommend trying to bake frozen (or frozen and defrosted) green beans. Fresh is definitely the way to go.
Olive oil: This is by far my favorite oil to cook with - it's so delicious. But if you'd rather use an oil with a higher smoke point, avocado oil is another good (though not as flavorful) option. You could also use melted butter.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty. A teaspoon of kosher salt weighs less than a teaspoon of table salt.
Garlic powder: I actually prefer it to fresh minced garlic in this recipe, because it's easier to evenly distribute it. But if you prefer to use fresh minced garlic, that's fine too.
How to roast green beans
It's so easy! Scroll down to the recipe card for the details. Here are the basic steps:
Start by coating fresh green beans in olive oil, kosher salt, black pepper, and garlic powder. I use my hands to make sure the beans are well-coated.
Roast them until tender and browned in spots, about 15 minutes at 425°F. That's it! How easy is that!
What main dishes go with roasted green beans?
Anything, really. They are very versatile. But since I cook them in a 425°F oven, I like to serve them with main dishes that I can cook in the same oven. So I often serve them with one of the following:
Baked salmon - just like the beans, it only needs about 15 minutes in the oven. So these dishes are perfect to cook together.
Baked cod - same as the salmon, it's very convenient when the main dish and the side dish can be cooked in the same oven for the same amount of time.
Keto chicken parmesan - a fairly rich main dish, 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 simply put them into the oven 30 minutes before the green beans.
Roasted rack of lamb - this rich and fatty meat is nicely balanced out by the crisp vegetables.
What about leftovers?
Leftovers of these roasted green beans keep well in the fridge, in an airtight container, for 3-4 days. I actually like to eat them cold, like you would eat antipasti. You can also gently reheat them in the microwave, covered, on 50% power.
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Roasted Green Beans
INGREDIENTS
- 1 lb. fresh green beans
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt (reduce the amount if using fine salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
INSTRUCTIONS
- Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with foil.
- Add the green beans to the pan and toss with the olive oil, kosher salt, black pepper, and garlic powder. I use my hands to make sure the green beans are well-coated.
- Spread the coated green beans in a single layer on the baking sheet. Roast until tender and browned in spots, about 15 minutes. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 