Oven Roasted Green Beans are perfect for an easy side dish that tastes great and will get the whole family eating their veggies. In this sheet pan recipe, fresh green beans are seasoned, baked at high heat and topped with cheese, for a simple dish you will turn to again and again. No boiling required. Ideal for busy weeknights or as a welcome addition to your holiday table.
Roasted green beans in the oven are an easy side I turn to again and again.
When I tested this recipe, I ran the beans at everything from 350 up to 475. Lower and slower cooked them through fine, but I never got the edges how I wanted them. 475°F is where the edges crisp and the flavor goes nutty instead of just soft. That's why I run it hot.
It's a no-fuss, sheet pan recipe that is a welcome addition to any meal.
What to Serve With Roasted Green Beans
These go with almost everything. I frequently pair them with air fryer BBQ chicken or sous vide hanger steak. When I want something hearty, they go next to baked spaghetti casserole. For a holiday plate, they hold their own beside the heavy stuff. Make them last so they're hot when everything else is ready.
Ingredient Notes
- Avocado Oil: I prefer avocado oil for its high smoke point. You could use olive oil, but I don’t recommend extra virgin olive oil because these baked string beans are cooked at such a high temperature.
- Sugar: The pinch of sugar isn't for sweetness. In my tests it nudged the browning along and gave the edges a rounder flavor. Leave it out if you're avoiding sugar and they're still good.
- Lemon Juice: For a more pronounced lemon flavor, you could add in the lemon zest with the seasonings.
- Chopped Walnuts: Almonds would be a good variation.
What Temperature Should You Roast Green Beans At?
At my house, we roast green beans at 475°F. Lower temps work if you are sharing your oven with another dish. Here is what to expect.
- 350°F: they'll turn tender but won't brown much. More steamed than roasted.
- 400°F: They will still crisp up a little. About 25 to 30 minutes, tossing halfway.
- 425°F: a good middle ground. Around 22 to 25 minutes.
- 450 to 475°F: my favorite. About 20 minutes total. Make sure you watch closely towards the end.
Things I've Learned
Give them room. Crowd a sheet pan with green beans and you'll end up steaming them. Spread them in a true single layer with space between, and the oven's dry heat can actually do its job: blister the skin, concentrate the flavor, leave you with snappy beans.
Foil first, then naked. Cover the pan with foil for the first 10 minutes. The trapped steam softens the beans through to the middle so they don't end up squeaky. Then pull the foil off for the rest of the roast and that's where the browning happens.
Aim for snap. Twenty minutes total is the sweet spot for the beans to be tender enough that a fork goes in cleanly, with a little resistance left in the bite. If they bend like cooked spaghetti, you've gone too far. Pull them while you still hear a little crunch when you taste one.
How long? At 475°F, 20 minutes total gets you crisp-tender. Add a couple minutes for thick beans. Pull them a couple minutes early if they're pencil-thin.
The leftovers actually rule. In an airtight container, they keep for three days in the fridge. Reheat in the microwave or air fryer. I recommend the air fryer because it brings back the texture. I tuck them into grain bowls and pile them on salads all week; both warm and straight-from-the-fridge work.
No foil?
I like to cover them in the beginning, because the steam cooks the beans through the middle. Feel free to skip the foil if you don't have it. (Or just don't want to use it.) They will end up very blistered, and have a firmer bite.
Boil then Roast?
There's no need to boil the beans before they hit the oven. It's just another pot to wash. Boiling first also waterlogs them, so you fight for browning later.
Roasting Frozen Green Beans
If you don't have fresh green beans, you can use frozen in this recipe. I recommend that you do not thaw them. Roast them straight from frozen, and add 5 to 7 minutes to the time. Because frozen green beans have more moisture, you won't get browning or quite the same texture. But I still find them delicious.
How to Roast Green Beans in the Oven (Step by Step)
More Green Bean Recipes
- For weeknights: Balsamic Green Beans, Ninja Foodi Green Beans and Green Beans with Bacon
- For the holidays: Cheesy Green Bean Casserole and Crockpot Green Bean Casserole.
Oven Roasted Green Beans with Parmesan (in 30 Minutes)
Ingredients
- 1 ½ pounds green beans trimmed
- 2 tablespoons avocado oil
- ¾ teaspoon sugar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup grated parmesan
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons chopped walnuts toasted
Instructions
- Position the rack to the bottom ⅓ of the oven, and preheat the oven to 475°F. Line a baking sheet with aluminum foil.
- Toss the green beans with the oil, sugar, salt, and pepper.
- Arrange the beans on the baking sheet and cover with foil. Roast for 10 minutes. Uncover and toss.
- Sprinkle the beans with parmesan. Roast for another 10 minutes.
- While the beans roast, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, until they smell nutty, then chop.
- Transfer to a serving platter. Drizzle with lemon juice.
- Top with walnuts and serve.
Allison says
Hello! I really appreciate your recipe! The green beans turned out just so delicious. Thank for this. This will be on rotation!
Allison