Make this easy roasted green beans recipe on repeat! It only takes a few minutes to make this healthy side dish to elevate weeknight dinners or add some color to your holiday table. Serve these roasted green beans as a side to Garlic and Herb Roasted Turkey Breast, Beef Tenderloin with Chermoula or keep things vegetarian and serve with Whole Roasted Cauliflower.
I love a simple side that takes such little effort and yields amazing results. These roasted green beans fit the bill. I use the same approach here as I do with my roasted carrots, cauliflower, and broccoli: toss vegetables with simple seasonings and let the hot sheet pan do its magic. Adding more vegetables to dinner doesn’t have to take a ton of time, I promise!The heat from the oven perfectly chars the edges of the beans, making them tender, but still keeping their satisfying snap. No mushy green beans here (it’s my rule with green beans of all kinds, by the way, including sautéed green beans).
I like to dress mine up by toasting sliced almonds while the beans roast. They add a nice buttery crunch, but this extra step is totally optional as the green beans are delicious all on their own.
Ingredients for Roasted Green Beans
You really only need a pound of green beans and a few pantry basics to make this roasted green beans recipe. Here are the essentials, plus an optional way to add a toasty final touch:
Green beans: The fresher the better! Look for a vibrant green color and a crispness. They should easily snap when you bend them. Olive oil: Lower-quality oils tend to leave a bitter or off-putting aftertaste. Use a high-quality extra virgin olive oil–any of the oils from our shop would work well. Seasoning: All you need is kosher salt and black pepper to enhance the naturally delicious flavor of the green beans. Sliced almonds (optional): I like the visual appeal, crunch, and toasty-buttery-nutty flavor that sliced almonds bring. But you can leave them off if you’d like, or substitute them with other nuts like hazelnuts, walnuts, pecans or pine nuts.
How to Make Roasted Green Beans
If you’re like me and like to see some good char and caramelization on your roasted vegetables, this is what you do for the best roasted green beans:
Get ready. Preheat your oven to 425°F. Season the green beans. In a medium bowl, toss 1 pound of trimmed green beans with about 2 to 3 tablespoons olive oil and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon). Be sure to coat the beans well with the olive oil. Roast. Spread the beans onto a large sheet pan so they’re all in one layer. Roast without moving until the edges are golden brown, 15 to 20 minutes. Meanwhile, toast the almonds (optional). If you’d like to add a little garnish, heat a drizzle of olive oil in a small pan over medium. Add 1/3 cup of sliced almond and toast, tossing until just golden brown, about 5 minutes. Serve. Transfer the green beans to a serving platter and top with the toasted almonds (if using). Serve warm.
How to Trim Green Beans
Green beans have two sides, one that connected the bean to the plant, called the “top,” and the other side, called the “tail.” The top is tough, so it needs to be trimmed off before roasting. To trim the top:
Line up the stems. You can do this about a handful at a time. Gather a handful, then lie them on their sides with your knife facing perpendicular to the tems. Press forward into your knife so all the stems are in one row, just as if you’re lining up a deck of cards. Slice. Trim off and discard just the very top, removing the tough stems. Repeat with the remaining green beans.
Trimming the tail is a matter of personal preference. Some people think it looks funny to have just one end cut. At the end of the day, it’s your kitchen so it’s up to you! When making this roasted green beans recipe, I typically don’t trim the tail.
What to Serve with Roasted Green Beans
Roasted green beans are a versatile side dish that goes with just about anything. Simply throw them in the oven for the final 15 minutes of cooking time when making easy balsamic chicken, baked white fish, or roasted red snapper for a complete meal. You could also take advantage of your empty stovetop and make skillet onion chicken or poached salmon. Or, for a filling vegetarian meal, serve a hearty legume salad, like balela or chickpea egg salad. Browse all Mediterranean recipes.
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