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 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.
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Ingredients
You'll only need a few ingredients to make this recipe. 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: 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.
Variations
- 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.
In the photo below, you can see the green beans sprinkled with parmesan and red pepper flakes:
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
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.
Expert Tips
- 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.
- You can double the recipe and use two baking sheets, as shown in the photo below.
Recipe FAQs
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.
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!
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:
- 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.
Storing Leftovers
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.
More Green Bean Recipes
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Recipe Card
Oven-Roasted Green Beans
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- 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.
Video
Notes
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Gill
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
I'm glad you like this recipe, Gill! Thank you for the review.
Melissa
Can you use French style green beans from a can?
Vered DeLeeuw
Unfortunately, no. The green beans should be fresh.