Roasted Green Beans

5 from 1 vote

Roasted Green Beans are hands-down the best way to enjoy this veggie! With a little olive oil and the perfect spice blend, they get tender and perfectly caramelized in the oven.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish, Vegetarian

Cuisine: American, Healthy

Keyword: Roasted Green Beans

Servings: servings

Author: Chelsea Lords

Cost: $5.69

Equipment

Sheet pan

Ingredients

Seasoned Green Beans

1 pound (16 ounces) fresh green beans trim the ends
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste, see note 1
Toppings as desired see note 2

Crunchy Parmesan Green Beans

Cooking Spray
1 pound (16 ounces) fresh green beans ends trimmed
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
1/3 cup panko breadcrumbs see note 3
1/3 cup grated Parmesan cheese sandy consistency, see note 4

US - Metric

Instructions

Seasoned Green Beans: Preheat oven to 425°F (220°C). Wash and dry green beans thoroughly, as any moisture will prevent them from roasting well. Add beans to a sheet pan. Drizzle with olive oil, garlic powder, Italian seasoning, plus salt and pepper to taste (I add 1/4 teaspoon of each). Use your hands to toss well to coat, then spread in an even layer. Roast for 12–16 minutes, or until beans are crisp-tender. Adjust seasoning if needed, add any optional toppings, and serve immediately.
Crunchy Parmesan Green Beans: Preheat oven to 425°F (220°C) and generously spray a sheet pan with cooking spray. Wash and dry green beans thoroughly, as any moisture will prevent them from roasting well. In a large bowl, use tongs to toss the beans with olive oil, garlic powder, and salt and pepper to taste (I add 1/4 teaspoon each). Add Panko and Parmesan, then toss again to evenly coat the beans. Using tongs, pull beans from bowl to place right next to each other in rows on the prepared pan. Sprinkle any remaining Parmesan and Panko from the bowl evenly over the beans. Spray the beans generously with cooking spray, ensuring an even coating. Roast for 12–16 minutes, until beans are crisp-tender and Panko is golden. Serve immediately, adding any toppings that fell to the pan on top of the beans!

Video

Notes

Note 1: Adjust salt based on preference. Different salts vary in strength.

Note 2: Optional Toppings: Lemon zest, fresh lemon juice, Parmesan, freshly grated Parmesan cheese, red pepper flakes, balsamic glaze, or fresh herbs (thyme, Italian parsley).

Note 3: Panko breadcrumbs add extra crunch but in a pinch can be swapped with regular breadcrumbs.

Note 4: Use grated Parmesan with a sandy consistency for the best result.

Note 5: The actual thickness of green beans can vary greatly. It’s important to check while roasting rather than relying solely on a time guideline. You can pierce the beans with a fork or take a quick bite of one to gauge how crisp-tender they are.

Difficult to chew? Undercooked
Mushy? Overcooked

Nutrition Note: Nutrition information is calculated for the lightly seasoned recipe. If you make the Parmesan-panko beans, the numbers will vary.

Storage: These green beans are best enjoyed right out of the oven. Keep leftovers in an airtight container for up to 2 days. Use a pan or oven to reheat.

Nutrition