Roasted Green Beans

If you aren't roasting your green beans, it's a game-changer. These incredibly easy, super flavorful green beans with crispy edges and a touch of caramelization couldn't be more delicious. Thye will make a green bean lover out of anyone. These grilled green beans are also an amazing way to change someone's mind about green beans.

The best thing about green beans is that they're always in season. Sure, sometimes you might find them looking better than others, but I can always find enough to make a delicious vegetable side dish.

Have you ever had Roasted Green Beans? If not, you're totally missing out! Roasting them brings out their sweetness while keeping them still tender-crisp. Plus, they only take a max of about 15 minutes in the oven! So if you're looking for a fast, delicious veggie side dish, then look no further than these roasted green beans with balsamic, Italian herbs, and a little bit of garlic. Delicious!

Ingredients for roasting green beans including green beans, oil, garlic powder, Italian seasoning, vinegar, salt, and pepper.

How do you make Roasted Green Beans?

Roasting Green Beans really could not be any easier! It only takes about 15 minutes from start to finish.

First, preheat the oven to 425 degrees. Then, toss the trimmed green beans in olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper.

Put the green beans on a single layer on a baking sheet. (No need to grease the pan, the olive oil on the green beans should do the trick.)

Roast the green beans for 8-10 minutes, take the pan out to shake/toss the beans around, then put them back in the oven for another 4-6 minutes or until they are lightly browned and cooked through (but still green and tender crisp).

Green beans in a wooden bowl being prepped by a person removing the ends.

How to choose green beans and prep them for roasting?

When choosing green beans, select the ones that are bright green, crisp, and free from browned or bruised spots. Then store them in the fridge until you are ready to use.

To prep them, start by rinsing them well to remove any dirt or debris. Then dry them well with a kitchen towel. They need to be nice and dry so that they crisp up when they are roasted. Then using a knife, just trim the ends. You can also snap them off with your hands, an activity I love having my kids do before meals. If your beans are very long, consider chopping them in half for easier eating.

Should I soak green beans before cooking?

So this is news to me but I just found out some people like to soak their green beans overnight in a bowl of cold water to soak.

I did some research on this and it turns out you don't need to do this at all. It won't improve them, and they aren't dry, to begin with, so there's no need to add extra water like you would do for dried beans.

In fact, soaking the green beans in cold water overnight could lead to mushy green beans as they will be too water-logged and the extra water will steam/bake out onto the pan.

Why do my green beans taste sour?

Oops...did you leave your green beans in the fridge so long that they began to ferment? If they taste sour they are bad...throw them out!

What makes green beans healthy?

In addition to green beans being a great source of fiber (2.7 grams per serving, which means they will keep you feeling fuller, longer), green beans are also great because:

They are cholesterol free.
The fiber they contain is soluble, which means eating them can help you lower your "bad" cholesterol levels.
They can help maintain a healthy blood pressure and keep inflammation to a minimum in your body.
They are low in sodium.
They contain protein, which is important for strong, healthy bones and muscles.
They contain vitamins C, A, K, B, thiamin, and niacin.
They also contain folate, iron, magnesium, zinc, calcium, phosphorus, and zinc.

Roasted green beans on a wooden plate with garlic, salt, pepper, and olive oil.

What do I serve with Roasted Green Beans?

While sometimes I've been known to snack on green beans (for real, it's veering on addiction), they're also a wonderful part of a well-rounded meal. Green beans go great as a side with:

Grilled or roasted chicken breast with mashed cauliflower or riced cauliflower.
Roasted green beans (and all veggies, really) go wonderfully on a bed of lettuce with balsamic dressing.
Add smaller cuts of roasted green beans to a pasta or potato salad.
Mix smaller pieces of roasted green beans with other beans (lima, chickpeas, navy beans) for an all-bean, protein-packed salad.
Serve roasted green beans on the side of a turkey meatloaf or turkey burger.
Green beans are also a great side to have with a big piece of meaty fish like salmon, cod, or mahi mahi.

More Roasted Vegetable Recipes

Calories 71, Total Fat 4g, Total Carbohydrate 9g, Protein 2g, Serving Size 2/3 cup

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Slow Cooker Pepperoncini Beef aka Drip Beef

This tender, fall part pepperoncini beef, sometimes called Italian Beef or Drop Beef, made in the crockpot with a few simple ingredients is easy to prepare and couldn't be more delicious. Serve it with some cauliflower mashed potatoes or stuffed into sandwiches for a tasty meal the whole family will love. This beef is really special. I first saw it over on The Pioneer Woman’s website and have made it multiple times for game-days, get-togethers, and as a base for multiple meals throughout the week. The idea is so simple - slow cooker beef with pepperoncinis , onions, and a touch of Italian seasoning and the outcome is better than anything you could imagine. It’s terrific on sandwiches, over rice, turned into a quick beef stew, stuffed in peppers. You get the idea. I think it would taste good in just about anything. But if I am sharing this, I have share my all time favorite way to serve it. Start with a whole grain rolls and add the shredded beef and some sliced or ...

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