Perfect Roasted Green Beans
Learn how to roast green beans with this simple recipe. Roasted green beans are a delicious side dish or snack! Find flavor variations, too.
Updated by Kathryne Taylor on July 6, 2025
Have you tried roasted green beans? They’re new to me, so I’m excited to spread the word with this recipe! Roasted green beans are a light and healthy side dish to accompany heavier meals. They’re also a great way to entice kids to eat green vegetables—our toddler daughter eats them like French fries.
Green beans are one of the quickest roasted veggie options since they’re ready after just 15 minutes in the oven. Like all roasted vegetables, roasted green beans taste intensified and caramelized, like more sophisticated versions of their raw or steamed states.
Roasted green beans are quite simple to prepare. Here are a few tips before you get started:
- Start with vibrant, fresh green beans. They should have firm, even skin and snap easily. Don’t bother roasting old, starchy green beans.
- Pat your green beans dry before tossing with oil. Drops of water on the outside will turn into mushy spots in the oven.
- Don’t crowd the beans. If you want to double the recipe to serve a larger crowd, split the beans across two pans.
- Roast the green beans at 425 degrees Fahrenheit, the perfect temperature for achieving golden edges without overcooking the beans.
- Stop roasting when the beans are crisp-tender with some caramelized spots, about 14 to 16 minutes. No need to roast green beans to oblivion.
Watch How to Roast Green Beans
How to Season Roasted Green Beans
Honestly, it’s hard to resist eating these green beans straight off the pan. This roasted green beans recipe is much more flavorful than steamed or sautéed green beans, even before you add seasonings. I also enjoy them with creamy aioli on the side, for dipping.
For the delicious sesame variation shown in the top photo, serve your roasted green beans on a serving platter swirled with tahini sauce. Top the green beans with a light drizzle of toasted sesame oil, a sprinkle of freshly toasted sesame seeds, and a few torn fresh basil or cilantro leaves.
Or, top your roasted green beans with simple additions to make them look more enticing at the dinner table. Choose just one or two (ok, maybe three). Here are some ideas:
- Lemon zest, lemon wedges or a squeeze of fresh lemon juice
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh basil, mint, parsley or chives, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds or pine nuts
Serving Suggestions
Serve these roasted green beans as a light and healthy side dish for hearty entrées. They could even be worthy of your holiday table! I particularly enjoy roasted green beans with rich, tomato-y Italian dishes.
Try them with:
- Frittatas (Stovetop or Baked)
- Spaghetti with Marinara Sauce
- Italian Casseroles: Eggplant Parmesan, Lentil Baked Ziti, Spinach Stuffed Shells, or Vegetable Lasagna
- Pasta e Fagioli (Italian Pasta and Beans)
- Stuffed Squash: Spaghetti Squash “Pizza” Bowls or Vegetarian Stuffed Acorn Squash
More Roasted Vegetables to Enjoy
These roasted veggies all make great side dishes or meal components. You’ll find flavor variations in each post as well, so you’ll never tire of them.
- Roasted Asparagus
- Roasted Beets
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
- Roasted Cauliflower
- Roasted Potatoes
- Roasted Sweet Potatoes
Please let me know how your green beans turn out in the comments! I’d love to hear how you serve them in your home.
Perfect Roasted Green Beans
Learn how to roast green beans with this simple recipe. Roasted green beans are an easy and delicious side dish (or snack)! Recipe yields 4 side servings.
Ingredients
- 1 pound (16 ounces) green beans or haricots verts
- 2 teaspoons extra-virgin olive oil
- Scant ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single, even layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but leftovers will keep in the refrigerator in an airtight container for 4 to 5 days.
Notes
Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley or chives), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi just read the article and recipe for roasted green beans and will definitely try this, love tahini on anything. The recipes for tahini sauce and hummus are inviting also. Love roasted vegies in cooler weather and all your garnishing ideas. Thanks a bunch! Right now I eating salad nicoise with green beans and nutmeg, sardines and your tomato salad recipe. yummm
Long ago I came across a green bean idea to share with you. It was always a hit with friends for dinner with fish. Steamed or blanched green beans, then saute with Fennel, cut in same size strips as beans. Certainly seems roasted beans would be wonderful also.
Olive oil or my new favorite, avocado oil, garnish with lemon, lemon zest, salt and grated nutmeg.
Thank you for sharing, Katherine!
Love roasting vegetables. Only way to get them golden brown, a little crispy and delicious!
They are so delicious, Christina!
A really great option which packs a lot of flavor for just a few ingredients and almost no work!
I agree! Thank you for your comment, Danni.
Hi Kate. We recently bought an air frier which we are really enjoying. So when I saw this recipe, it was a no brainer as we had just got fresh green organic beans from our fave farm in the area.
We are just in the process of getting new kitchen cupboards, so I didn’t have access to much except salt but the beans were wonderful. Actually the air frier listed green beans as one of the things to try.
Will you be adding an air frier to one of your methods for cooking?
Our new kitchen will have no dishwasher( only two of these days) and no microwave. It can’t go above the gas stove I am switching too and don’t need an expensive drawer microwave. Y
The cabinet people mentioned that they have already done 3 kitchens in the last year without either of these items and they are the top cabinet people in our city.
By the way, the recipe for chicken wings in the booklet are the absolute best I have ever had.
Hi Nancy! I’m glad you are enjoying your air fryer. Personally, I don’t experiment much with them as I find I prefer oven methods best.
I’d recommend lowering the roasting temp if air frying them. I would also shorten the time. So, for instance, I would air fry them at 400°, 375° if using the smaller ones, for 10 mins to start & add a couple more minutes, if needed. Hope that helps!
Just made these – super easy and delicious! Garnished with red pepper flakes. Definitely a repeat!
I’m glad you loved the, Laura! Thank you for sharing.
I’ve never had success with roasted green beans. They’re usually mushy or turn into charred strips. I’m glad to see your recipe and will definitely give it a try. It also makes me anticipate cozy mashed potatoes, lentil loaf and the likes this coming season :)
Please let me know what you think when you try it, Mel! I hope you love this method.
Tried it but they didn’t crisp up. Tasted good but soft. Do I need the oven up higher or roast longer?
Hi Sarah! I’m sorry you didn’t love these. They should be crisp-tender. Not crispy like you would expect in some of my other recipes. Is that more of what they were?
Just not crisp at all. Soft and a bit crunchy. All good – I will cope ;-)
Oh. My. Gawd. Make these right now. Green beans have been seriously elevated in my life. Kate does it again (of course she does!)
You’re welcome, Robyn! So happy you love them.
Thanks <3
Use your site often and love your descriptions, suggestions, photos, explanations – everything! Thank you!
Kate,
My husband and I are not vegetarian but eat lots of veggies, and I love your recipes. We are retired and have been cooking at home quite a bit and it is so much fun to find delicious, easy and new ways to cook healthy food!
Keep the ideas for great food coming…..
Bev
Thanks so much for this recipe, Kate! Total game changer for green beans. I have been making it every week since I saw the recipe.
Awesome! I used to always sauté green beans and they were eh. These are incredible! Everyone loved them. Thank you for another easy recipe with simple, healthy ingredients.
Hi, Kate! Any idea why sometimes my green beans are tough and chewy?
Hi Lan! I think like with any produce, it has to do with their ripeness or when they were picked. Have you tried my method? Did you find that to be the result? I think this works great even with some variance in the ripeness.
Made these tonight drizzled with your tahini sauce, roasted sesame seeds, and chopped cilantro. Yum!
I used this recipe and am very happy with it. It is copied in my reference book. It is serendipitous that you suggested a dipping sauce with sesame. I already had a tahini sauce in my refrigerator. It is standard with me. The original source was a vegetarian cookbook from a Zen Temple in Tokyo. It is made from 1 part tahini, 1 part white sykyo miso, 2 parts tomato sauce. Lately I have been leaving out the tomato sauce, and since I can’t find Sykyo miso now, I am using Tamari soy sauce. So it is very simple. Tahini with Tamari to taste.
Finally — a way to cook fresh green beans that makes me want to eat the whole batch! I used haricots verts from Costco. Just cleaned the beans and dried them with a bath towel, then added olive oil, salt and pepper. I did toss them about halfway through to get more browning. Delicious! Thank you!
Hooray! I’m glad you think so, Jane. I appreciate you taking the time to review.
Oven Temperature???
Hi Reva, it’s in step 1!
No mentioned sesame in the recipie
Hi Alia! See the body of the post on how to season green beans. You will find more information there!
Our family loves steamed green beans and lots of different roasted veggies. This recipe is perfected! Never thought to roast green beans! They turned out super delicious and I tried the idea of serving them with a sprinkle of lemon juice. We are currently doing a Whole30 reset, so the beans were part of breakfast! So easy to have the beans roasting while getting eggs ready! Will definitely be making these again!
Thank you for sharing, Laura!
Today will be my third time roasting green beans! This recipe has quickly become my son’s favorite way to cook and eat a green bean. Easy to make, healthy and super delicious! The only thing I do a bit different is instead of a scant 1/4 teaspoon of sea salt I substitute a 1/4 teaspoon of Fox Point (Penzeys Spices) which is a seasoning we are madly addicted to.
I love that, Queen! Green beans are delicious when cooked just right. I’m glad your son agrees! Thank you for your review.
I added lemon zest and a sprinkle of coriander and ginger to haricot verts roasted this way and they were incredible. I have made these several times but these were the best version yet.
I love that, Dana! Thank you for your review!
It was tasty! Green beans were flavorful and still a bit crisp!
I have made this several times now and I love it!! Super easy and tastes wonderful. I made it the first time with just salt and olive oil. I have since used Parmesan cheese and also sesame seeds. Love it even more with sesame seeds!!
Sounds delicious, Tammie!
Simple but stunning!
Thank you, Jude!
Amazing! Absolutely changed my thinking about bean <3
Hooray! I’m happy to hear that, Kama.
Thanks for new cooking tip!
Had intended to steam/pressure cook my home grown beans but was running behind schedule with lamb roast in Instant Pot…Didn’t want to create extra saucepan to do on stovetop and already had root veg roasting in oven so was so was simple enough to just pop them on a baking paper lined tray, spray with olive oil and cook in oven. Hubby enjoyed special “restaurant” style treat!
You’re welcome, Sue! I’m glad it worked wellf or you.
Delicious!
Thank you!
Just made these last night – they are DELISH! For the toppings I used red pepper flakes, grated Parmesan and a bit of chopped garlic (which burned a bit in the oven but was still ok).
They would have been delish plain as is too, and my partner loved them as well so a win-win! Will be adding to our meal rotation and trying out lots of the other roasted veggie recipes you have.
I’m glad you loved them, Katherine! Thank you for your review.
Yum. The easiest way to make a great side dish to serve with thin pork chops which take about the same time, at the same temperature. While dinner is getting ready, time for a martini (heck, 16 minutes) —or two.
my children and I make this simple dish and we love it off of the pan as well as a dish with roast. I do take the time to cut the steams but I have help from the kiddos !!
When would you drizzle balsamic vinegar reduction, before or after cooking?
Hi! That would be after it comes out of the oven.
I am very excited to try your wonderful roasted green bean recipe! Thanks for being there for me.
Happy Thanksgiving to you and your darling dog, our besties for sure!
I’m making these for Christmas and add carrots. I will let you know how they turn out. Thank you for for always explaining your recipes so well.
Merry Christmas.
New favorite in our house!
I’m glad you love them, Briana!
SO easy! This is my new go-to way to cook green beans. Thank you!
You’re welcome, Kristine!
What are your thoughts on blanching the haricot vert first, then quicker and hotter in over? I am thinking Christmas day and would like to combine with baby carrots, whole about 5″. These need more blanching time but my goal is to ultimately roast together. Wondering how you would approach as your recipes and techniques are always successful for me. Thank you.
Hi Den, I recommend this recipe as written. I hope you try it!
Hey! For this recipe, do i use the boil or bake option for the oven?
Thank you!
Hi! I bake these. I hope you love them.
Easy and delicious. Thanks
These beans are I in the oven right now. Making a spiced-up balsamic reduction & (bc I’m obsessed w chilis & citrus) lemon zest & juice. I can always count on your recipes for the best cook times & temps. Love your serving ideas, too. Thanks!
Sounds delicious! Thank you for sharing, Sarah.
Just amazing! Simple, healthful, and delicious. Served as a side with blackened salmon and a quinoa salad.
I’m glad you loved it, Erica!
Thank you for this recipe and many other delicious recipes we have made from your site. We ate our roasted green beans with a bechamel & cheese sauce over pasta. My wife and I quibbled over who got take the leftovers to work the next day!
Happy Summer,
Rebecca in Seattle
Great to hear, Rebecca! Thank you for taking the time to review. I love that you both wanted the leftovers.
It could be my green beans were not very tender, but even after roasting them for 30 minutes some of them tasted raw and some other dryed up too much.
Hi Maria, I’m sorry to hear that. It sounds like they may have been over cooked. Did you add any oil to them?
Hi Cookie n Kate! I love green beans this way. I always sprinkle with Parm in them after I bring them outta the oven. Thank you so much for all the great recipes. Cookie is so cute!!! She’s got a beautiful smile!!!
Thanks, Kate, for this easy and quick recipe. I made it tonight to go with my dinner and it turned out just what I was hoping for – perfect! Love your recipe.
Great to hear, Diana!
Kate
Yes I made them! Fabulous roasted green beans! They turned out more perfect than any green beans that I’ve ever made!! Thank you
You’re welcome, Vicki!
Well, all those endorsements certainly reinforce my interest in making that recipe tonight. It sounds like lemon zest (or sesame seeds or anything else) would be added after they come out of the oven. I found I have a jar of lemon pepper (never used), so I’ll try that with the salt; then add the sesame seeds when I take the beans out to turn halfway through (since the sesame seeds says they should be baked first). Sound like a plan? If it’s not, I’ll let you know.
Came out great.
It’d be nice if u mentioned an oven temp or something
Hi! See the first step.
Thanks Kate! This is how my green beans will look going forward – easy and delicious.
Great to hear, Nancy! Thank you for your review.
Delish! I’m in Savusavu, Fiji and I used fresh long beans. Grated a bit of fresh garlic with a sprinkling of white pepper. Added a squeeze of lemon before serving.They cook in less time. Love this recipe. So many variations. I can’t wait to try some of the comments left here.