Most people don't think of serving roasted green beans, but they should because roasting caramelizes the beans and brings out their earthy, sweet flavor.
Garlic and lemon add more flavor, but keep the dish simple enough to be ready in under 30 minutes. Plus, these green beans are festive enough for your holiday table.
Green Beans: You can use regular green beans or the thinner French-style beans called haricot verts for this dish. If you are using haricot verts, reduce the roasting time. Store unwashed green beans in a plastic bag or container in the crisper drawer of your refrigerator for up to 4 days. Trim the stem ends before using, and cut any long beans in half or to the desired size.
Garlic: You can quarter or slice the garlic for this dish. Be sure to toss the beans with the oil and garlic real well, as this imparts a lot of the garlicky flavor to the beans.
How to roast the green beans
Trim the beans, and cut any long ones in half or to desired length. Pat them dry. Toss the green beans with the olive oil, garlic, 1 ½ tsp. lemon zest, ½ tsp. salt, and a few grinds of pepper.
Arrange beans on a parchment baking sheet. Roast at 450°F until they’re tender and slightly browned, 10 to 15 minutes.
Garnish with lemon zest and toasted panko bread crumbs, if desired, and serve.
- Be sure to pat the green beans dry before roasting. if they are wet, they may get soggy instead of crisp.
- Don't overcrowd the baking sheet. If the pan is overcrowded, the bans will steam instead of roast. And be sure to toss a few time while they are roasting.
- A few other toppings to consider for roasted green beans:Toasted pine nuts or almonds; Replace lemon zest with orange zest; Toasted panko bread crumbs; Crumbled feta or goat cheese; Gremolata (finely chopped parsley, lemon zest and minced garlic); Crispy pancetta
- Store any leftover beans in an airtight container in the refrigerator for up to 3 days. Reheat the beans in a skillet over low heat, stirring occasionally.
These beans go with almost anything, including roast turkey, chicken, pork or beef. Or for a vegetarian dinner, serve with pan-seared tofu or stuffed portobello mushrooms.
Store unwashed green beans in a plastic bag or container in the crisper drawer of your refrigerator for up to 4 days.
More sides to try
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Roasted Green Beans with Garlic and Lemon
- 2 lb. green beans, trimmed
- 3 Tbs. olive oil
- 4 cloves garlic, sliced
- 1 Tbs. lemon zest
- Kosher salt and pepper
- Toasted panko bread crumbs (optional)
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment. Toss the green beans with the olive oil, garlic, 1 ½ tsp. lemon zest, ½ tsp. salt, and a few grinds of pepper. Arrange beans on the prepared baking sheet. Roast until they’re tender and slightly browned, 10 to 15 minutes.
- Transfer the beans to a serving bowl, drizzle with a little oil, more salt and pepper to taste, and remaining 1 ½ tsp. lemon zest. Top with toasted panko crumbs and serve right away.