Roasted Green Beans

Name: Roasted Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb green beans, trimmed; 1 tablespoon fresh parsley, chopped; Cooking spray; 2 tablespoons melted butter; Salt and black pepper, to taste; Lemon wedges, optional for garnish; 1 teaspoon minced garlic; 1/2 teaspoon Italian seasoning; 1 tablespoon olive oil

These oven-roasted green beans are one of my go-to side dishes, especially on busy weeknights. Fresh green beans get tossed with butter, garlic, olive oil, and a pinch of herbs, then roasted until they’re just tender with those lovely browned bits we all fight over at the table.

Honestly, this is my favorite way to cook green beans. I grew up eating them boiled until they were limp (sorry, Mom), but roasting completely changed the game for me. The edges caramelize, the garlic perfumes the kitchen, and they pair beautifully with almost any main course.

Whether I’m serving them with roasted chicken, grilled fish, or even a big bowl of dal and rice, these green beans always make dinner feel just a little more special.

What You’ll Need for This Recipe

These are all pantry and fridge staples, which is why I make this dish so often. Here’s what I use, with a few notes on why I love each ingredient.

Green Beans
Always look for fresh, firm beans with a vibrant green color. If they squeak a bit when you rub them together, that’s a good sign. I sometimes buy pre-trimmed bags if I know I’m short on prep time.

Butter
This adds richness and a savory depth you don’t quite get from oil alone. I’ve found even picky eaters love green beans when there’s a bit of butter in the mix.

Olive Oil
I always use extra-virgin if I have it. It holds up better to roasting temperatures than butter alone and adds its own lovely flavor.

Garlic
I’m a firm believer there’s no such thing as too much garlic. Freshly minced is best, but if you’re in a rush, pre-minced from a jar is perfectly fine. I’ve done both countless times.

Italian Seasoning
A classic blend of dried herbs. I use store-bought, but if you’re feeling fancy you can mix your own with oregano, basil, thyme, and a pinch of garlic powder.

Salt and Black Pepper
Don’t skimp on these. A generous pinch of salt really brings out the natural sweetness of the green beans.

Fresh Parsley
I nearly always have a bunch in the fridge. It adds color and a fresh herbal note right before serving.

How I Roast Green Beans at Home

This is one of those recipes I can almost do in my sleep at this point. It’s really that easy.

First, I wash and trim the beans. Quick tip: line up a handful on a cutting board and chop all the stem ends at once—it saves so much time.

Next, I spread them out on a baking sheet. Crowding them too much can lead to steaming instead of roasting, so I try to give them a little space.

In a small bowl, I whisk together the melted butter, olive oil, minced garlic, Italian seasoning, salt, and pepper. Then I drizzle this garlicky mixture all over the green beans and toss them right on the pan. Hands work best for this—just give them a good rub so they’re all nicely coated.

Into the oven they go at 425°F. I usually set a timer for 15 minutes, then check. I like mine with browned edges but still tender-crisp, so sometimes I give them an extra 3–5 minutes.

Finally, I scatter chopped fresh parsley over the hot beans and serve them right away.

My Best Roasting Tips

These are a few personal lessons from making roasted green beans more times than I can count:

Pick Even-Sized Beans
Try to choose beans of similar thickness so they cook evenly. When I get a mix of tiny and huge beans, some burn while others stay tough.
Fresh Herbs Are Your Friend
I use parsley because I always have it, but I’ve swapped in dill, basil, or even green onions depending on what’s in the fridge. It’s an easy way to switch things up.
Add a Squeeze of Lemon
Keep a couple lemon wedges on the side for serving. A fresh squeeze right before eating wakes up all the flavors.
Leftovers Make Great Salads
These keep well in an airtight container in the fridge for up to 3 days. I’ll chop them up cold and toss them with cherry tomatoes, feta, and a vinaigrette for an easy lunch salad the next day.
Double Batches Are a Lifesaver
I often roast two pans at once if I’m cooking for a crowd. Just rotate the pans halfway through so everything browns evenly.
Butter and Olive Oil Combo
I like the richness of butter but olive oil’s better for high heat. Mixing them gives me the best of both worlds. If you want to keep things simpler (or vegan), olive oil alone works beautifully.

Common Questions I Get

How do you prep fresh green beans?
I rinse them well and trim off the stem ends. The easiest method is to line up a handful on a cutting board and slice them all at once. Some grocery stores even sell them pre-trimmed, which can be a lifesaver on busy days.

What temperature do you roast green beans at?
425 degrees Fahrenheit is my sweet spot. It’s hot enough to get good caramelization without drying them out too much.

Are roasted green beans actually good?
Honestly, they’re fantastic. Roasting brings out their natural sweetness and gives them that satisfying bite. Even my kid, who claims to hate green beans, will eat these.

Ways to Make Them Your Own

This is my basic recipe, but half the fun of cooking at home is making it suit your taste. Here are some variations I love:

Cheese
Grate parmesan over the beans right before serving, or crumble a bit of feta for a salty tang.

Olives
A handful of sliced kalamata olives adds a briny note that pairs well with the garlic and herbs.

Tomatoes
Throw in some halved cherry tomatoes before roasting. They’ll blister and add a juicy sweetness.

Mushrooms
Slice a cup of mushrooms and roast them alongside the green beans. They soak up the garlic butter mixture so well.

Onions
Thinly slice half a red onion and scatter it on the pan. It caramelizes beautifully.

Nuts
A sprinkle of toasted almonds or walnuts adds a nice crunch. I sometimes make a green bean almondine spin this way.

Lemon Zest
Instead of just serving with lemon wedges, grate a little zest over the roasted beans right out of the oven.

Other Veggies
Cauliflower florets or halved brussels sprouts roast at the same temperature and make a great pairing if you want to bulk up the side dish.

Vegan Option
Skip the butter entirely and use all olive oil. It’s just as delicious, with a cleaner, lighter flavor.

Serving Ideas from My Kitchen

At home, I’ll serve these green beans with anything from grilled chicken to dal and rice. They’re especially good next to roasted potatoes or baked fish.

One of my favorite dinners is cornflake-crusted chicken with these green beans and some roasted sweet potatoes on the side. It’s satisfying, colorful, and feels like a proper feast without much fuss.

And if there’s ever leftovers, I love turning them into lunch the next day. Chopped up with cold pasta or tossed over leftover rice, they’re an easy, healthy boost to any meal.

Yield: 4