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.
Roasted Green Beans
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.
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. TIP: hold one bean and bend it in half—a fresh bean will snap cleanly. Avoid beans that have visible seeds and blemishes, such as browning or bruising.
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 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.
How to Store Cooked Green Beans
Leftover roasted green beans can be covered and refrigerated, 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 for Oven Roasted Green Beans
Now that we got the basics cover, 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
- 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.
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 overcrowed 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.
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:
- Lemon Roasted Chicken and Potatoes – bright lemon flavors and creaminess of the potatoes go so well the garlicky beans.
- Veggie Marsala – good way to double up on the veggies.
- 4-Ingredient Easy Potstickers – make a meal out these potstickers by pairing them with an easy side like these beans!
- Steamed Mussels with Garlic and Parsley – add some crusty bread and a plate of roasted green beans for effortless (fancy-ish) dinner.
Love green beans? Try our Asian Green Beans Recipe.Print
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.
- Preheat the oven to 425 degrees F.
- 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.
- Roast until tender and browned, about 25-30 minutes, stirring halfway.
- 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.
- 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.
Keywords: easy, steak, dinner