Have you tried roasted green beans? They’re new to me, so I’m excited to spread the word with this recipe! Roasted green beans are a light and healthy side dish to accompany heavier meals.
Green beans are one of the quickest roasted veggie options since they’re ready after just 15 minutes in the oven. Like all roasted vegetables, roasted green beans taste intensified and caramelized, like more sophisticated versions of their raw or steamed states.
We discovered roasted green beans on the menu at Josephine in Nashville. I always search restaurant menus for fun side dishes, and their charred green beans did not disappoint. They served them with tahini and toasted sesame seeds, which inspired the variation you see above.
Roasted green beans are quite simple to prepare. I have just a few tips before you get started:
- Start with fresh, vibrant green beans. They should have firm, even skin and snap easily. Don’t bother roasting old, starchy green beans.
- Pat your green beans dry before tossing with oil. Drops of water on the outside will turn into mushy spots in the oven.
- Don’t crowd the beans. If you want to double the recipe to serve a larger crowd, split the beans across two pans.
- Stop roasting when the beans are crisp-tender with some caramelized spots. No need to roast green beans to oblivion.
How to Season Roasted Green Beans
Honestly, it’s hard to resist eating these green beans straight off the pan. I also enjoy them with creamy aioli on the side, for dipping.
For the delicious sesame variation shown in the top photo, serve your roasted green beans on a serving platter swirled with tahini sauce. Top the green beans with a light drizzle of toasted sesame oil, a sprinkle of freshly toasted sesame seeds, and some torn fresh basil or cilantro.
Or, top your roasted green beans with some simple additions to make them look more enticing at the dinner table. Choose just one or two (ok, maybe three). Here are some ideas:
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh basil, mint, parsley, chives or green onion, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Watch How to Roast Green Beans
Serving Suggestions
Serve these roasted green beans as a light and healthy side dish to hearty entrées. They could even be worthy of your holiday table! I particularly enjoy roasted green beans with rich, tomato-y Italian dishes. Try them with:
- Frittatas (Stovetop or Baked)
- Hearty Spaghetti with Lentils & Marinara Sauce or basic spaghetti with Marinara Sauce
- Italian Casseroles: Eggplant Parmesan, Lentil Baked Ziti, Spinach Stuffed Shells, or Vegetable Lasagna
- Pasta e Fagioli (Italian Pasta and Beans)
- Stuffed Squash: Spaghetti Squash “Pizza” Bowls or Vegetarian Stuffed Acorn Squash
More Roasted Vegetables to Enjoy
These roasted veggies all make great side dishes or meal components. You’ll find flavor variations in each post as well, so you’ll never tire of them.
- Roasted Asparagus
- Roasted Beets
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
- Roasted Cauliflower
- Roasted Potatoes
- Roasted Sweet Potatoes
Please let me know how your green beans turn out in the comments! I’d love to hear how you serve them in your home.
Perfect Roasted Green Beans
- Author:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Learn how to roast green beans with this simple recipe. Roasted green beans are an easy and delicious side dish (or snack)! Recipe yields 4 side servings.
Ingredients
- 1 pound (16 ounces) green beans or haricots verts
- 2 teaspoons extra-virgin olive oil
- Scant ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Notes
Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley, chives or green onion), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katherine Kemick
Hi just read the article and recipe for roasted green beans and will definitely try this, love tahini on anything. The recipes for tahini sauce and hummus are inviting also. Love roasted vegies in cooler weather and all your garnishing ideas. Thanks a bunch! Right now I eating salad nicoise with green beans and nutmeg, sardines and your tomato salad recipe. yummm
Long ago I came across a green bean idea to share with you. It was always a hit with friends for dinner with fish. Steamed or blanched green beans, then saute with Fennel, cut in same size strips as beans. Certainly seems roasted beans would be wonderful also.
Olive oil or my new favorite, avocado oil, garnish with lemon, lemon zest, salt and grated nutmeg.
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Kate
Thank you for sharing, Katherine!
Christina
Love roasting vegetables. Only way to get them golden brown, a little crispy and delicious!
Kate
They are so delicious, Christina!
Danni E.
A really great option which packs a lot of flavor for just a few ingredients and almost no work!
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Kate
I agree! Thank you for your comment, Danni.
Nancy Jacobson
Hi Kate. We recently bought an air frier which we are really enjoying. So when I saw this recipe, it was a no brainer as we had just got fresh green organic beans from our fave farm in the area.
We are just in the process of getting new kitchen cupboards, so I didn’t have access to much except salt but the beans were wonderful. Actually the air frier listed green beans as one of the things to try.
Will you be adding an air frier to one of your methods for cooking?
Our new kitchen will have no dishwasher( only two of these days) and no microwave. It can’t go above the gas stove I am switching too and don’t need an expensive drawer microwave. Y
The cabinet people mentioned that they have already done 3 kitchens in the last year without either of these items and they are the top cabinet people in our city.
By the way, the recipe for chicken wings in the booklet are the absolute best I have ever had.
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Kate
Hi Nancy! I’m glad you are enjoying your air fryer. Personally, I don’t experiment much with them as I find I prefer oven methods best.
Laura
Just made these – super easy and delicious! Garnished with red pepper flakes. Definitely a repeat!
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Kate
I’m glad you loved the, Laura! Thank you for sharing.
Mel
I’ve never had success with roasted green beans. They’re usually mushy or turn into charred strips. I’m glad to see your recipe and will definitely give it a try. It also makes me anticipate cozy mashed potatoes, lentil loaf and the likes this coming season :)
Kate
Please let me know what you think when you try it, Mel! I hope you love this method.
Sarah
Tried it but they didn’t crisp up. Tasted good but soft. Do I need the oven up higher or roast longer?
Kate
Hi Sarah! I’m sorry you didn’t love these. They should be crisp-tender. Not crispy like you would expect in some of my other recipes. Is that more of what they were?
Sarah Bailey
Just not crisp at all. Soft and a bit crunchy. All good – I will cope ;-)
Robyn
Oh. My. Gawd. Make these right now. Green beans have been seriously elevated in my life. Kate does it again (of course she does!)
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Kate
You’re welcome, Robyn! So happy you love them.
ThaoNguyen
Thanks <3
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Kathi Barnhard
Use your site often and love your descriptions, suggestions, photos, explanations – everything! Thank you!
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Bev
Kate,
My husband and I are not vegetarian but eat lots of veggies, and I love your recipes. We are retired and have been cooking at home quite a bit and it is so much fun to find delicious, easy and new ways to cook healthy food!
Keep the ideas for great food coming…..
Bev
C.J.
Thanks so much for this recipe, Kate! Total game changer for green beans. I have been making it every week since I saw the recipe.
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Jenna Fabino
Awesome! I used to always sauté green beans and they were eh. These are incredible! Everyone loved them. Thank you for another easy recipe with simple, healthy ingredients.
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LAN13
Hi, Kate! Any idea why sometimes my green beans are tough and chewy?
Kate
Hi Lan! I think like with any produce, it has to do with their ripeness or when they were picked. Have you tried my method? Did you find that to be the result? I think this works great even with some variance in the ripeness.
Carol
Made these tonight drizzled with your tahini sauce, roasted sesame seeds, and chopped cilantro. Yum!
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Kenneth W. Jenks
I used this recipe and am very happy with it. It is copied in my reference book. It is serendipitous that you suggested a dipping sauce with sesame. I already had a tahini sauce in my refrigerator. It is standard with me. The original source was a vegetarian cookbook from a Zen Temple in Tokyo. It is made from 1 part tahini, 1 part white sykyo miso, 2 parts tomato sauce. Lately I have been leaving out the tomato sauce, and since I can’t find Sykyo miso now, I am using Tamari soy sauce. So it is very simple. Tahini with Tamari to taste.
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Jane Harter
Finally — a way to cook fresh green beans that makes me want to eat the whole batch! I used haricots verts from Costco. Just cleaned the beans and dried them with a bath towel, then added olive oil, salt and pepper. I did toss them about halfway through to get more browning. Delicious! Thank you!
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Kate
Hooray! I’m glad you think so, Jane. I appreciate you taking the time to review.
Reva
Oven Temperature???
Kate
Hi Reva, it’s in step 1!
Alia Fatima
No mentioned sesame in the recipie
Kate
Hi Alia! See the body of the post on how to season green beans. You will find more information there!
Laura Holly
Our family loves steamed green beans and lots of different roasted veggies. This recipe is perfected! Never thought to roast green beans! They turned out super delicious and I tried the idea of serving them with a sprinkle of lemon juice. We are currently doing a Whole30 reset, so the beans were part of breakfast! So easy to have the beans roasting while getting eggs ready! Will definitely be making these again!
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Kate
Thank you for sharing, Laura!
Queen Catia
Today will be my third time roasting green beans! This recipe has quickly become my son’s favorite way to cook and eat a green bean. Easy to make, healthy and super delicious! The only thing I do a bit different is instead of a scant 1/4 teaspoon of sea salt I substitute a 1/4 teaspoon of Fox Point (Penzeys Spices) which is a seasoning we are madly addicted to.
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Kate
I love that, Queen! Green beans are delicious when cooked just right. I’m glad your son agrees! Thank you for your review.
Dana
I added lemon zest and a sprinkle of coriander and ginger to haricot verts roasted this way and they were incredible. I have made these several times but these were the best version yet.
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Kate
I love that, Dana! Thank you for your review!
Layla
It was tasty! Green beans were flavorful and still a bit crisp!
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Tammie
I have made this several times now and I love it!! Super easy and tastes wonderful. I made it the first time with just salt and olive oil. I have since used Parmesan cheese and also sesame seeds. Love it even more with sesame seeds!!
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Kate
Sounds delicious, Tammie!