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 and topped with cheese, for a simple dish you will turn to again and again. 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.
I love that they work just as well with my Wednesday night air fryer BBQ chicken and Friday night hanger steak dinner, as they do on my Thanksgiving table. (I especially love that this makes a great side with hearty dishes like baked spaghetti.)
It's a no-fuss, sheet pan recipe that is a welcome addition to any meal.
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.
- Sugar: Just a hint to provide balance. Feel free to omit if you are sugar-free..
- 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.
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, not collapse. 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.
The leftovers actually rule. In an airtight container, they keep for three days in the fridge. Reheat in the microwave or air fryer. I reccomend 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.
Step by Step
More Green Bean Recipes
- Balsamic Green Beans: Ridiculously good, offering a tangy and slighlty sweet flavor that's perfect for quick family dinners.
- Ninja Foodi Green Beans: An easy weeknight go-to.
- Cheesy Green Bean Casserole: This cheesy green bean casserole is unapologetically rich and perfect for the holiday.s
- Green Beans with Bacon: Sure to liven up your dinner table!
30-Minute Oven Roasted Green Beans with Parmesan
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 with parmesan. Roast for another 10 minutes.
- Transfer to a serving platter. Drizzle with lemon juice.
- Top with walnuts and serve.
Leave a Comment & Rate this Recipe