Get my Cookbooks! Roasted Green Beans
Oven Roasted Green Beans make a great side dish recipe that’s easy to make with fresh or frozen green beans! Customize them by adding toppings such as almonds, garlic, bacon, lemon juice, Parmesan cheese, and more!
Be sure to serve these with my Copycat Longhorn Parmesan Crusted Chicken or Filet Mignon with Mashed Potatoes and Buttermilk Biscuits!
Roasted Green Beans
If you’re looking for an effortless side dish recipe that goes with almost anything, roasted green beans is definitely the way to go.
I love the flavor and crunch that the sliced almonds add, but you can keep theses basic, OR add any combination of extras that you want. Everything you need to know is right below.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
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- Prepare the green beans by trimming off the steam on each end. This can be done more quickly by lining them up and cutting several at once.
- Drizzle lightly with olive oil and sprinkle with salt and pepper. Spread evenly on a baking sheet.
- Bake at 425° for 15 minutes. Remove and sprinkle with sliced almonds. Toss to coat and redistribute around the sheet. Bake for 3-5 more minutes.
Can you Roast Frozen Green Beans?
YES. Frozen green beans can be roasted:
- Let the frozen green beans come to room temperature and use a paper towel to absorb any liquid or condensation from them, otherwise they’ll steam in the oven instead of roast.
- Roast at 450 degrees (a slightly higher temperature for frozen than for fresh.)
Pro Tips
- I prefer to use a dark baking sheet as it gives the green beans a bit of a darker roast, but a lighter sheet may also be used.
- A squeeze of lemon juice after roasting adds a hint of tangy, fresh flavor.
- Parmesan cheese, crumbled bacon, shredded Parmesan, sautéed mushrooms, pine nuts, walnuts, and roughly chopped peanuts all make great ingredient additions.
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Dark or Light Baking Sheet– I prefer dark for this recipe.
- Olive Oil Bottle– Makes it easy to drizzle olive oil onto vegetables, salads, etc.
- Thinly Sliced Almonds
- Rectangular Serving Platter
What To Serve with Roasted Green Beans
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- Country Fried Chicken
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- Buttermilk Biscuits
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- Copycat Longhorn Parmesan Crusted Chicken
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- Filet Mignon
-
- Smothered Chicken
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- French Onion Chicken
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Roasted Green Beans
Ingredients
Roasted Green Beans
- 1 pound fresh green beans
- 2 Tablespoons olive oil
- Salt and Pepper, to taste
- 1/4 cup sliced almonds, optional
Instructions
- Preheat oven to 425°.
- Wash the green beans and pat completely dry. Trim the stem off each side. (You can do this faster by lining them all up and trimming several at a time.)
- Place them on a baking sheet and drizzle with olive oil. Sprinkle lightly with salt and pepper. Toss to coat and spread them out evenly. (Note: A darker baking sheet will give you a little bit more of a darker roast, which is my preference.)
- Bake for 15 minutes.
- Remove from the oven and add the almonds. Toss to coat, then bake for 3-5 more minutes. Remove and serve!
Notes
- The nutritional facts assume that 1 Tablespoon of olive oil remains on the green beans and that the other is left on the baking sheet.
- A squeeze of lemon juice after roasting adds a hint of tangy, fresh flavor.
- Parmesan cheese, crumbled bacon, sautéed mushrooms, pine nuts, walnuts, and roughly chopped peanuts all make great ingredient additions.
I made Cozy Cook’s Honey Mustard Chicken, Roasted Green Beans, and Roasted Potatoes together for one meal, and everything was really good. The green beans and potatoes were especially easy and flavorful. The honey mustard chicken didn’t look like the picture—the sauce got very dark and looked almost burnt (maybe my pan was too hot??)—but it still tasted great and all eaters said they would eat it again. As always, The Cozy Cook recipes never disappoint.
Hey Kelly!! I’m so happy to hear that you loved the recipes!! What a perfect pairing- it made my hungry, I might have to replicate that trio this week! I definitely think that the source of the dark color for the honey mustard chicken was from the brown bits in the pan. But if the flavor was there, that’s all that matters! 🙂 Thank you so much for taking the time to leave a review, you are the BEST!! -Stephanie