The easiest and most delicious way to enjoy green beans! These green beans are roasted until tender and then tossed with garlic and parmesan. So easy and so good.

I’ll be the first to admit, I’m not a huge fan of green beans at all, however, roasted green beans are another story. It’s one of the easiest sides I love to make.

Made with 4 basic ingredients and one pan. They’re tender, slightly charred, and flavored with garlic and Parmesan.

This crowd-pleasing side is delicious on its own (seriously don’t be surprised if you eat the entire sheet pan) or as a side to steak, chicken, and seafood. You can easily double or even triple the recipe and include the beans on your holiday menu. 

But before we get to the recipe, let’s cover some of the basics, like how to shop, trim, and store green beans.

Serve these roasted green beans with just about any main dish. We love them alongside Bruschetta Baked Cod with Panko or Chicken Stroganoff.

How to Shop for Green Beans

Green beans, string beans, snap beans, and haricots verts are all, essentially, the same thing. Little differences, mainly in color and shape, separate one type from another.

You’re guaranteed to find some type of variety of beans year-round. They’re affordable and cook easily.

When shopping, look for brightly colored beans crisp enough to snap in half. Avoid beans that have visible seeds and blemishes, such as browning or bruising. 

Tip: Hold one bean and bend it in half—a fresh bean will snap cleanly.

If you spot haricots verts, grab them —these thinner French green beans are more tender than the regular ones. Also, select beans of similar size and shape for a more uniform cooking time. 

How to Trim Green Beans

Before doing anything, make sure to thoroughly wash the beans under running water. Drain in a colander or lightly pat dry with a towel to remove some of the excess water.

You can snap off the stem end of the beans with your hands or trim off with a knife. Some green beans come with the stem ends already detached.

For this recipe, we’re going to trim off the ends only and leave the rest of the bean whole. 

Take a handful of the beans and line them up on your cutting board. In one slice, cut off all the stems at once. Repeat with the other side. Flip the beans around, line up the tips again and trim off the other side.

Green beans on a cutting board

How to Store Cooked Green Beans

Leftover roasted green beans can be covered and refrigerated, for up to 4-5 days. They might lose some of the crispness but will be just as delicious to enjoy for days to come.

Can you reheat green beans? You sure can. Simply place them back into a 350-degree oven for a few minutes or until warmed through. Or you can always reheat in a skillet over medium heat. I try to avoid reheating in the microwave as it doesn’t heat the food evenly.

Ingredients

Now that we got the basics covered, let’s make some green beans. I wasn’t joking when I said there are only 4-ingredients to this side dish. You’ll need the following ingredients:

  • Green beans
  • Olive oil
  • Garlic
  • Parmesan cheese

I recommend using fresh green beans. I know some have success roasting frozen vegetables but I find that the fresh vegetables taste way better, especially when roasted.

You will also need two half sheet rimmed pans or one full sheet

ingredients for roasted french green beans

How to Roast Green Beans

Step 1: Spread the trimmed green beans onto two rimmed baking sheets. You may only need to use one sheet depending on the size.

Do not overcrowd the beans. Some overlapping is okay, otherwise, they will steam instead of roast.

Step 2: Drizzle the green beans with olive oil and toss to coat. You can use your hands or a pair of tongs for this step. Next, season to taste with salt and pepper and lightly toss to coat.

Step 3: Place the baking sheets in a preheated 425F oven and roast until tender and browned, about 25-30 minutes, stirring halfway.

Step 4: Remove from the oven and while keeping the green beans on the baking sheet, add pressed garlic and Parmesan cheese.

Toss the green beans around to combine. You should immediately smell the garlic. Transfer to a serving bowl and enjoy. 

step by step on how to roast green beans

What Goes Well With Oven Roasted Green Beans?

Just about anything! You can serve them alongside seafood and meat entrées, toss them into your salad, pasta, or even an egg frittata. And of course, you can always enjoy them as is. They’re that good!

Here are some recipes that pair well with roasted green beans:

close up oven roasted green beans

More Roasted Sides

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Roasted Garlic Green Beans - only 4 ingredients to make these addictive green beans! | littlebroken.com @littlebroken

Roasted Garlic Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Side
  • Method: Roasted
  • Cuisine: American

Description

Easiest and most delicious way to enjoy green beans! These roasted garlic green beans are roasted until tender and then tossed with garlic and parmesan. 


Ingredients

Units Scale
  • 2 pounds fresh green beans, ends trimmed
  • 2 Tbsp. olive oil
  • 2 garlic cloves, pressed or grated with a microplane
  • 2 Tbsp. freshly grated Parmesan cheese
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Spread the green beans on two rimmed baking sheets. Drizzle evenly with olive oil and toss to coat. Season with salt and pepper, to taste.
  3. Roast until tender and browned, about 25-30 minutes, stirring halfway.
  4. Remove from the oven and while keepng the green beans on the baking sheet, add the garlic and Parmesan cheese. Toss around to combine. Best served immediately.

Notes

  • Depending on the size of your baking sheet, you may only need to use one sheet. Do not overcrowed the beans, otherwise, they will steam instead of roast. Some overlapping is okay.

Nutrition

  • Serving Size:
  • Calories: 95
  • Sugar: 5 g
  • Sodium: 37.5 mg
  • Fat: 5.5 g
  • Carbohydrates: 10.9 g
  • Protein: 3.5 g
  • Cholesterol: 1.2 mg