These roasted green beans with garlic and olive oil are so tasty and they are also very easy to make.
Only 15 minutes in a 425°F oven and this delicious side dish is ready! Even the leftovers are good.
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 ways I prepare them to ensure 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 tasty.
You'll only need a few ingredients to make these oven-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 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.
- 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.
Roasting green beans in the oven is so easy! Scroll down to the recipe card for the details. Here are the basic steps:
You 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:
Now, you bake them in the oven until they are tender and browned in spots, about 15 minutes at 425°F. That's it! How easy is that!
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.
Frequently asked questions
Both are great! I actually love making boiled green beans, then dressing 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.
Yes. Like all veggies, you should wash them before cooking. For this recipe, do 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.
The French have always known that the secret to tasty vegetables is to add butter, olive oil, and/or cheese. We should listen to them. They are smart people.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use melted butter instead of olive oil. It's delicious!
- Add more spices. Good options include onion powder, dried thyme, and red pepper flakes.
- Immediately after pulling them out of the oven, sprinkle the green beans with dry-grated parmesan cheese.
Since I roast them in a 425°F oven, I like to serve these green beans 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 - 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 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.
Leftovers 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
- 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
- Preheat your oven to 425 degrees 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 make sure the beans are well coated.
- Spread the coated green beans in a single layer on the baking sheet. Roast them until tender and browned in spots, about 15 minutes. Serve immediately.