Roasted Green Beans are tender crisp and make a great vegetable side dish. These flavorful beans tossed with oil and rosemary are easy too!
Green beans are one our favorites around here. We eat them just about every way. When I want an Asian twist we make Szechuan Green Beans or these Air Fryer Green Beans. If I am looking for a show stopper, it has got to be Green Bean Bundles. And Sunday Supper comfort food meals are made for Southern Style Green Beans with Bacon.
Like I said, we eat a lot of green beans around here. And now I’ve got another technique to add to the mix: Roasted Green Beans. Roasting green beans gives you tender, crisp green beans that are a bit nutty and sweet. The addition of the rosemary in this recipe gives them an earthy flavor too.
They are scrumptious friends. Let’s talk about what you’re going to need to make them.
GREEN BEANS: When roasting green beans, you will need fresh green beans. Frozen or canned will not work. Simply trim the ends and you’re good to go. Des Tip: Make sure you get green beans that are a little fuller. The first batch I made the beans were pretty skinny and I found that the really skinny green beans didn’t take well to roasting. They just kind of shriveled.
OIL: Because you’ll be roasting the beans at a higher temperature, be sure to use a neutral oil with a higher smoke point like canola, vegetable or avocado oil. Save your extra virgin olive oil for other recipes like garlic vinaigrette.
ROSEMARY: I love adding rosemary to green beans. They make a great combo. You can use fresh or dried in this recipe.
Roasted Green Beans are SO easy to make! Simply toss the beans with the recipes and roast. That makes this veggie side dish easy enough to make on a weeknight!
STEP #1: Combine all ingredients together in a bowl. Toss to make sure the beans are completely coated in oil an seasonings.
STEP #2: Place the green beans in a single layer on a baking sheet. You don’t want them touching because then they are more likely to be soggy while they cook so make sure your baking sheet is large enough. I used a 9″x15.
STEP #3: Roast at 400 degrees for 15 – 20 minutes or until beans are tender crisp. Avoid overcooking because they will become rubbery. Adjust seasoning with salt and pepper if desired. Serve.
These beans are best eaten right after they are made but will keep in the refrigerator for a few days. A quick 30 second warm up in the microwave should warm them up nicely.
Looking for more roasted veggie recipes? Here you go!
One of my favorite things to do with summer tomatoes is roast them. These oven roasted tomatoes are little bursts of tomato flavor.
This Oven Roasted Vegetables medley is great when you want to clean out the fridge!
Roasted Brussels Sprouts is one of my favorite ways to enjoy them!
Note: Recipe originally published 2016. Updated in 2023 with new photos and nutrition information.
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