Oven Roasted Green Beans
These Oven Roasted Green Beans make an easy side dish and comes with a simple recipe for a garlic butter sauce with mushrooms!
Be sure to try my Easy Whole Roasted Carrots next!
Roasted vegetables are one of my favorite side dishes to make, because they go with almost anything.
It was all I could do not to devour all of these roasted green beans before snapping a few pics!
…and that mushroom garlic butter sauce, oh my gosh. It’s fall on the floor good. Like, you might actually fall on the floor, and that’s okay.
How Long Does it Take To Roast Green Beans
-Roasting green beans takes about 30 minutes total. Fresh green beans are tossed in olive oil and sprinkled with sea salt and freshly ground pepper. They’re then baked in a 425 degree oven for 15 minutes, tossed, and baked for another 15 minutes.
-It’s helpful to redistribute the green beans throughout the roasting pan for even cooking. The beans on the outer side of the pan tend to blacken quicker than the ones in the middle, so switching the middle ones to the outside and vice versa will give you evenly roasted green beans.
Can you Roast Frozen Green Beans?
Frozen green beans can be roasted, however a few additional steps need to be taken:
-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. You can use a microwave to speed this up.
-Place the green beans in a bowl and toss olive oil in the bowl, ensuring that the green beans are evenly covered in the olive oil.
-Brush olive oil over the baking sheet and place it in the cold oven. Preheat the oven to 450 degrees. Once it’s preheated, remove the baking sheet and add the green beans to the preheated pan.
–Roast at 450 degrees (a slightly higher temperature for frozen than for fresh.) for 15 minutes, check on them after ten minutes or so. Toss them around on the baking sheet and place them back for another 10-15 minutes.
Mushroom Substitutes
-If you’re not a fan of mushrooms, sliced onions or shallots make a nice substitute in this dish! Or you can simply omit the mushrooms and proceed with the other ingredients as outlined.
Try Adding Nuts!
–Almonds, Cashews, Walnuts, or Pine Nuts make a great addition to this meal, for more flavor and crunch! You can add them at any point in the process, I usually add them at the same times as the mushrooms.
Other Ingredients to Add:
–Parmesan Cheese and a fresh squeeze of lemon adds tremendous flavor to this dish as well!
–Crumbled Bacon is good with anything, soo…
-A sprinkle of crushed red pepper adds a little kick!
Try These Next!
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Roasted Green Beans
These Oven Roasted Green Beans make an easy side dish and comes with a simple recipe for a garlic butter sauce with mushrooms!
- 1 pound fresh green beans ends trimmed
- 2 Tablespoons olive oil
- 1 lemon halved (or 2 Tablespoons lemon juice)
- Sea Salt/Freshly Ground Pepper
- 4 Tablespoons butter
- ¼ cup white wine
- 8 oz. white button mushrooms washed and sliced
- 1 Tablespoon Garlic
- Preheat oven to 425 degrees.
- Place the green beans on a baking sheet and drizzle with olive oil. Squeeze the lemon halves over the green beans and sprinkle the top with sea salt and freshly ground pepper. Use your hands to toss and coat evenly. Spread the green beans into a single layer on the baking sheet. Add the lemon halves to the baking sheet if desired.
- Bake the green beans for 15 minutes. Remove from the oven. Toss and redistribute the green beans around the pan, moving the ones in the middle to the outside, and vice versa. This helps for even roasting. Place the green beans back in the oven for 15 more minutes, checking on them after about 8 minutes or so.
While the green beans roast, melt the butter in a saucepan over medium heat. Add the white wine, mushrooms, and garlic. Sautee for 15 minutes and pour over the roasted green beans. Serve, and enjoy!
Try Adding Nuts!
-Almonds or Cashews make a great addition to this meal, for more flavor and crunch! You can add them at any point in the process, I usually add them at the same times as the mushrooms.
Love it! What type of wine did you use for this recipe?
Hi Gonzalo! I believe I used Sutter Home Pinot Grigio! 😁