These roasted green beans with garlic and olive oil are delicious and easy to make. Just 15 minutes in a 425°F oven, and this side dish is ready!
I cook green beans often and have experimented with many recipes over the years, including green beans with bacon and Chinese green beans. Oven roasting is one of my favorite methods for preparing this vegetable. It's easier than sauteing and produces reliably delicious results. Even the cold antipasti-style leftovers are good!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh green beans: I don't recommend baking frozen (or frozen and defrosted) beans. I tried, and it wasn't as good. The beans were too mushy. Fresh is definitely the way to go.
- Olive oil: My favorite oil to cook with - I love the flavor it adds to the beans.
- To season: Kosher salt, black pepper, and garlic powder.
Variations
- I often use melted butter instead of olive oil. It's delicious!
- Add more spices. Good options 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 photo below shows the green beans sprinkled with parmesan and red pepper flakes:
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Coat 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.
These green beans are my favorite side dish. I've been making this recipe for months, and it always comes out perfect. I use butter because I like the flavor!
Gill
Read more comments
These green beans are my favorite side dish. I've been making this recipe for months, and it always comes out perfect. I use butter because I like the flavor!Recipe Tips
- As with most vegetable recipes, you should 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 because garlic powder is easier to evenly distribute. However, if you prefer fresh minced garlic, that's fine.
- You can double the recipe and use two baking sheets, as shown in the photo below. Rotate them midway through baking.
Recipe FAQs
Both are great! I love boiling green beans and dressing them with kosher salt and melted 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. Make sure to dry them thoroughly. You want them to roast in the oven, not steam.
Add fat and salt them generously. Either olive oil or butter - both are delicious. See this recipe for green beans almondine, for example. The French have always known that the secret to tasty vegetables is to add butter, olive oil, and/or cheese!
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to eat them cold, like antipasti. But if you wish, you can reheat them uncovered in a 350°F oven or covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Serving Suggestions
Since I bake them in a 425°F oven, I like to serve roasted green beans with main dishes I can bake in the same oven. I often serve them with baked salmon. Just like the beans, the salmon 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:
Recipe Card
Roasted Green Beans with Garlic and Olive Oil
Video
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the 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.
Notes
- As with most vegetables, you should 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.
- Dry the green beans thoroughly after washing them. Otherwise, they will steam instead of roasting.
- I prefer garlic powder to fresh minced garlic because it's easier to evenly distribute. But if you use fresh minced garlic, that's fine.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to eat them cold, like antipasti. But if you wish, you can reheat them uncovered in a 350° oven or covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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MARCIA says
A local organic farm delivers to my home and yesterday I received a pound of fresh mixed green, yellow and purple beans. I found this recipe and made them. It is very good and I followed the recipe exactly.
(As a kid I did not like green beans and only at the canned ones if mother put a creamy velveeta sauce over them.) I am certain they will also be very good cold.
Vered DeLeeuw says
Wonderful, Marcia! I'm so glad you enjoyed this recipe.
Funny story about your childhood preferences!
Thank you very much for the review.
Gill says
These green beans are my favorite side dish. I've been making this recipe for months, and it always comes out perfect. I use butter because I like the flavor!
Vered DeLeeuw says
I'm glad you like this recipe, Gill! Thank you for the comment.
Melissa says
Can you use French style green beans from a can?
Vered DeLeeuw says
Unfortunately, no. The green beans should be fresh.