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Roasted Green Beans

Tender-crisp roasted green beans with parmesan are a fresh and healthy side dish that you can make for potlucks, family meals, holiday dinners, and more. 

Looking for more green bean recipes? Try my Green Bean Casserole and Sweet and Spicy Carrots and Green Beans

Green Beans served in a white dish and topped with fresh parmesan cheese.

Perfectly Roasted Green Beans Recipe

Green beans are a lot like potatoes, IMO. Humble, versatile, and perfect as a side with literally anything. Christmas dinner? Green beans and roast turkey. Easter? Green beans and glazed ham. Any given weeknight? Green beans and creamy skillet pork chops or even garlic spaghetti. Roasting green beans in the oven is one of my favorite methods. So, today, I’m taking us back to the basics with my easy, delicious method for perfectly Roasted Green Beans. All you need is olive oil, garlic, and a few simple herbs. That’s it! 

Why You’ll Love Oven-Roasted Green Beans

  • Healthy. Green beans are an excellent healthy side dish that you can crack out any time of the year. They’re a nutritious, tasty addition to holiday meals and weeknight dinners.
  • Crispy and caramelized. Roasting green beans is easy, and a quick stint in the oven is all it takes for the flavors to go from “meh” to YUM. This recipe produces caramelized roasted beans that are snappy, toasty, and flavorful.
  • Versatile. There are countless ways that you can add flavor to roasted green beans. I love mine sprinkled with freshly grated parmesan, but you can really choose your own adventure. Lemon, seasoning blends, dressings, it’s totally up to you.

Are Green Beans Good for You?

Green beans, a.k.a. snap beans or string beans, are inexpensive and often one of the healthiest dishes on the table! Of course, it all comes down to how you prepare them. On their own, fresh green beans are high in vitamins A and C, fiber, and minerals, with no cholesterol, which helps support a healthy heart and immune system (Healthline).

Roasted green beans on a foil-lined baking tray.

What You’ll Need

You’ll need about 1 pound of fresh, trimmed green beans. For this recipe, I season my green beans with a simple blend of herbs, along with a nice quality olive oil. Here’s what you’ll need:

  • Italian Seasoning – Choose your favorite Italian seasoning blend from your local spice aisle. You can also use a combination of dried herbs, such as oregano, basil, and thyme.
  • Salt and Pepper
  • Garlic Powder – I like to use powdered garlic as it distributes more evenly over the beans. Feel free to use freshly minced garlic if you prefer.
  • Parmesan Cheese – Freshly grated is best in terms of flavor, but pre-grated parmesan also works for this recipe. Keep scrolling for more topping ideas!
Fresh green beans on a baking sheet.

How to Roast Green Beans

Below, I outline my lazy chef method for perfectly cooked green beans. Be sure to scroll to the recipe card below the post for exact measurements.

  • Prep the beans. First, pick through your green beans and trim off any stems (the end of the bean that was attached to the stalk). 
  • Drizzle with oil. Add the green beans to a baking sheet. I like to line my baking pan with foil for even easier cleanup. After, drizzle the beans with a few generous glugs of olive oil. 
  • Season. Whisk together salt, pepper, garlic powder, and dried herbs. Sprinkle this over the beans and then toss to coat.
  • Roast. Place the green beans into the oven and roast at 400ºF for 18-20 minutes, stirring about halfway through. Serve topped with fresh parmesan.
Roasted green beans served in a casserole dish.

Tips for Success

Roasted green beans are one of the simplest sides you’ll make! Here are my final tips:

  • Make sure to wash your green beans well. Fresh green beans often need a good rinse and light scrub under cold water before trimming. Make sure that you lay them out on paper towels and dry them completely before you dress them.
  • Roasted green beans should be al dente. This means your cooked green beans will still have some “bite”. If your green beans turn out tough and leathery, it could be because they were picked too late, or that they’re undercooked. On the other hand, overcooked green beans will be mushy.

Common Questions

Should I blanch veggies before roasting?

Sometimes I’ll blanch green beans (par-boil the beans quickly in water first) as it helps them caramelize in the oven without burning. However, I’ve found it’s not usually necessary with this recipe.

Why are my roasted green beans not crispy?

Make sure that you’re using fresh green beans, and that you dry them well after washing them. Excess moisture can cause the beans to steam, and they won’t roast up as crispy.

Roasted green beans in a large bowl topped with parmesan cheese.

Green Bean Toppings and Variations

Once you’ve mastered how to cook green beans like a pro, there are loads of easy ways to make this side dish your own. Below are some ideas:

  • Lemon – Add a squeeze of fresh lemon along with lemon zest.
  • Fresh Herbs – Top your roasted green beans with a handful of chopped parsley, mint, basil, or chives.
  • Spicy – Sprinkle on some crushed red pepper flakes or cayenne.
  • Balsamic – Toss with maple balsamic vinaigrette or drizzle over a balsamic reduction.
  • Bacon – Toss over some cooked, crumbled bacon. And if you love the combination of bacon and green beans, try my recipe for bacon wrapped green beans.
  • Nuts – Sprinkle your string beans with shaved toasted almonds, crushed pecans, or walnuts.

Serving Suggestions

Green beans are a staple, and we love them as a side dish at family meals, holiday dinners, and potlucks. They’re the best healthy side dish to so many entrees! Here are some of my favorites:

How to Store and Reheat Leftovers

  • Fridge. Store these cooked and cooled green beans airtight in the fridge for up to 3-4 days. Reheat leftover roasted green beans in the microwave or in a pan on the stovetop until warmed through.
  • Freezer. You can freeze leftover cooked green beans in an airtight container or freezer bag. Make sure they’re cooled completely. Store them frozen for up to 3 months, and defrost them in the fridge before reheating.

More Roasted Vegetables to Try


Roasted green beans served in a casserole dish.

Roasted Green Beans

Katerina | Diethood
Make perfect tender-crisp roasted green beans topped with parmesan cheese. This is an easy, healthy side dish for family meals, holiday dinners, potlucks, and more.
4.97 from 27 votes
Servings : 4 Serves
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 pound fresh green beans, ends trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon garlic powder, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • fresh gated parmesan cheese, optional


  • Preheat oven to 400˚F.
  • Line jelly roll pan with parchment paper or foil.
  • Arrange green beans on prepared pan and drizzle with olive oil.
  • Season with Italian Seasoning, salt, garlic powder, and pepper; toss to coat evenly.
  • Spread green beans in one single layer.
  • Bake for 18 to 22 minutes, or until tender, stirring halfway through for even cooking.
  • Remove from heat.
  • Top with grated parmesan cheese.
  • Serve immediately.


NET CARBS: 6 grams


Calories: 69 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 298 mg | Potassium: 239 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 782 IU | Vitamin C: 14 mg | Calcium: 50 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Holiday, Side Dish
Cuisine: American, American/Southern
Keyword: how to cook green beans, oven roasted green beans, roasted green beans
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41 comments on “Roasted Green Beans”

  1. Unfortunately I used frozen green beans that had been in my freezer for a bit. But otherwise I think it would have been a good recipe. I will give it another chance.

  2. Avatar photo
    Janet Pallavicini

    Gorgeous photos, gorgeous plate. And the food sounds tasty, too. I foresee roasting in the future of the green beans we’ll get from the farm share. Perhaps the kids would learn to love them that way.

    Thanks, Kate!

  3. Such a delicious and hearty dish! This has easily become a new family favorite recipe for roasted green beans!

  4. Those beans look terrific! I’ve never roasted my own green beans but it seems pretty simple with your recipe.

  5. Avatar photo
    Kim - Liv Life

    OK… since you’ve said it’s how you learned to eat brussel sprouts, I’m in! I actually like green beans, but I’ve not had them this way. It’s the one veggie the kids ask for!

  6. Avatar photo
    Carol | a cup of mascarpone

    Your husband is hilarious! I literally eat potfuls of fresh green beans in season, but have never roasted them. A must try! Beautiful photos!

  7. I love the 100 year old plates! Where on earth did you find them? I think you can assure your husband that he is not the only food blogger spouse that eats stems, gets served either cold or rewarmed food, and eats off of many different plates, some of which you didn’t even know existed. 🙂 I’m glad that you finally found a bean recipe that you like. I absolutely love fresh green beans, but I have to admit that I’ve never roasted them. I will definitely have to try it this year.

  8. Avatar photo
    Kimberly (Unrivaledkitch)

    gorgeous photos and a hilarious conversation between you and your husband. haha food Blogging has its sacrifices. I love roasted vegetables in general they just taste so good. Have a great week Kate!

  9. Avatar photo
    Laura Dembowski (@piesandplots)

    All vegetables are pretty yummy when roasted. Green beans are definitely one of them. I don’t mind the stems on but I’m not so sure I’d eat it off the tray. And I almost never share savory recipes because they’re cold by the time I style and photograph them.

  10. I like my vegetables (most of them!) and such simple method makes them whole lot delicious.
    Tell him to toughen up, by the way! Who died from eating delicious food on a metal plate, seriously? 🙂

  11. Avatar photo
    Nami | Just One Cookbook

    Hahaha – the conversation between you and hubby cracks me up. Despite the unfortunate sacrifice you made (to hubby’s preference and 100 year old pie plate (wow!)), your photos came out beautifully! I actually never roasted green beans before and you intrigued me and with Parmesan at the end too! Yes I will definitely try this.

  12. Avatar photo
    Paula @ Vintage Kitchen

    Ah, the magic of roasted vegetables. I throw everything in the oven with olive oil and make the best soups ever. Good job with the green beans Kate!

  13. I am a fiend for green beans! But I’ve never tried them roasted. I roast everything else so I have no idea why this never occurred to me but now I have to try it!

  14. Avatar photo
    Laura (Tutti Dolci)

    Haha, your hubs is hilarious! I love green beans but I’ve never tried them roasted – I’d eat all these in a heartbeat!

  15. Avatar photo
    Hester aka The Chef Doc

    Yum, Kate! I L-O-V-E green beans. I didn’t know you weren’t a fan of them. You know what you should also try? Haricot verts. They’re also known as French green beans. They tend to be skinnier and smaller (or sometimes larger) than regular green beans. Roasting green beans helps create such a wonderful flavor 🙂 Most of the time, I blanch them and then saute on the stove with lots of garlic and maybe mushrooms.

    PS–Your husband’s funny 🙂 Your thinking is totally rational on serving them to him when he’s extremely hungry! I though the pie plate was a gorgeous idea!

  16. Avatar photo
    Denise Browning@From Brazil To You

    I love green beans and if they are roasted, it is even better. I loved yours topped with cheese.

  17. Avatar photo

    I love your pictures and recipes. I’d like to inform you of a great new website I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  18. Avatar photo

    Gorgeous photos, gorgeous plate. And the food sounds tasty, too. I foresee roasting in the future of the green beans we’ll get from the farm share. Perhaps the kids would learn to love them that way.

    Thanks, Kate!

  19. Green beans … not my first (or 15th choice) but I WAS going to make brussel sprouts with bacon today and then I ate the last of it yesterday as part of my breakfast for supper meal. I wonder if pancetta would work in place of the bacon.

    I can understand the sacrifices one has to make for a good picture. Hubby has to tough it out. 🙂

    I would like to hear more about those metal plates.

  20. Every now and then my mom will call and yell at me for stacking cookies atop a family heirloom! Aged plates and cutlery are just too hard to resist for food bloggers. 😀 (Love yours btw!!)

    These beans look fabulous – especially on that gorgeous centenarian plate.

  21. Avatar photo
    Jean (Lemons & Anchovies)

    I LOVE roasted green beans and my husband who generally doesn’t like green beans will have seconds when they’re roasted. I trim the ends but I totally understand why you wouldn’t–it’s a pain to do it!

    I’d eat this off the metal plate–it’s gorgeous!

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