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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 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? Put them next to 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).
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!
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.
Recipe Tips For Success
- 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.
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. For a bright, zesty flavor, add a squeeze of fresh lemon and some lemon zest. Top your roasted green beans with a handful of chopped fresh herbs like parsley, mint, basil, or chives for added freshness.
If you like a bit of heat, sprinkle on some crushed red pepper flakes or cayenne. For a touch of sweetness and tang, toss them with a maple balsamic vinaigrette or drizzle over a balsamic reduction. Bacon lovers can toss in some cooked, crumbled bacon – and if you enjoy the combination of bacon and green beans, try my recipe for bacon wrapped green beans. Finally, add a delightful crunch by sprinkling 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 are an easy side to juicy stovetop chicken thighs, baked chicken, and saucy numbers like creamy chicken piccata with green beans. I love a pile of simple roasted green beans next to my New York strip steak.
Roasted green beans always appear at Christmas and Thanksgiving. Serve them next to a bacon spatchcock turkey with traditional stuffing, turkey gravy, and roasted turnips. Add a pop of green next to easy weeknight dinners like chicken broccoli pasta or Mediterranean baked feta pasta.
A platter of green beans’ best friend has to be mashed potatoes. For a low-carb alternative, try mashed cauliflower.
Common Questions
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.
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.
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 Brussels Sprouts with Bacon
- Roasted Acorn Squash
- Oven Roasted Asparagus
- Roasted Radishes
- Maple Roasted Carrots
- Lemon Garlic Oven-Roasted Potatoes
ENJOY!
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Roasted Green Beans
Ingredients
- 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
Instructions
- 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.
Notes
NET CARBS: 6 grams
Nutrition
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.
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!
LOVE LOVE roasted green beans! Great discovery!
Haha, your hubs is hilarious! I love green beans but I’ve never tried them roasted – I’d eat all these in a heartbeat!
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 ๐ 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 ๐ Your thinking is totally rational on serving them to him when he’s extremely hungry! I though the pie plate was a gorgeous idea!
I love green beans and if they are roasted, it is even better. I loved yours topped with cheese.
I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. 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.
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!
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. ๐
I would like to hear more about those metal plates.
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. ๐ (Love yours btw!!)
These beans look fabulous – especially on that gorgeous centenarian plate.
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!