Roasted Green Beans

8 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Quick and Easy Roasted Green Beans are an easy side dish your kids will love. They’re crisp-tender and a great alternative to steamed!

Green Beans are a super popular vegetable to enjoy during the holidays, like this Green Bean Casserole. Broccoli is normally the king of the green vegetables in our house but these green beans are a hit!

Roasted Green Beans Roasted Green Beans

Green Beans get a bad reputation thanks to the canned green beans we all grew up hating. These Roasted Green Beans are browned and crispy while still being tender, a fun departure from the normal steamed or sautéed green beans you normally see on your holiday table.

Why Roast Green Beans?

Roasting green beans lets you bring a fun texture to green beans. It’s also a nice change from the classic roasted vegetables we’re all used to. It’s a healthy and easy vegetable side dish your guests will love that has the feel of french fries but Low-carb and less calories.

These green beans are seasoned simply but you can certainly add in different spices and flavors:

  • Minced Garlic and Rosemary: 3 cloves of garlic and 1 tablespoon of fresh rosemary minced well.
  • Parmesan and Garlic: 3 cloves garlic minced well and finished with shaved parmesan after cooking.
  • Lemon juice and Parmesan Cheese: ½ lemon squeezed over cooked green beans and finished with shaved parmesan.
  • Balsamic Glaze: Drizzle over balsamic glaze over cooked green beans.

There are also a lot of easy swaps for these ingredients. You can use garlic powder in place of fresh garlic, you can use balsamic vinegar tossed with the oil before roasting instead of the balsamic glaze. You can also use frozen green beans.

When it comes to adding fat to the green beans you can use canola oil as I do for an option that doesn’t taste of the oil. But if you want the flavors of olive oil you can certainly roast these green beans with olive oil too.

Can you roast frozen green beans?

Yes you can but they first need to be rinsed under cold water and dried well. If roasted from frozen all the extra water will prevent the green beans from roasting well and browning.

Crispy Green Beans

How do you make crunchy green beans?

  • First make sure your green beans are dry.
  • Second make sure you have enough oil to coat the green beans.
  • Make sure you’re keeping the beans on a single layer in your cookie sheet/baking sheet so they have more of an opportunity to brown.
  • Roast at a high temperature like 425 degrees.

Can you use different vegetables?

Yes, an easy swap for green beans would be asparagus which would roast just as easily. You can also roast brussels sprouts but they will take longer to cook.

Can you prep these green beans for last minute cooking?

Yes, add the green beans, olive oil or canola oil, salt and pepper to a large ziploc bag and shake to coat. Roast them on a tray for 20 minutes before serving.

If you want to roast the green beans ahead of time roast them for 4-5 minutes less than directed and just add to the oven or microwave to heat through before serving. These beans won’t be as crispy as freshly roasted but they’ll still be delicious.

Roasted Green Beans in sheetpan

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Roasted Green Beans

Quick and Easy Roasted Green Beans are an easy side dish your kids will love. They're crispy and tender and a great alternative to steamed!
Yield 8 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 pounds fresh green beans edges trimmed
  • 2 tablespoons canola oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Preheat the oven to 425 degrees.
  • Toss the green beans with the oil, salt and pepper and put them onto a baking sheet, baking them for 18-20 minutes or until slightly wrinkled looking.


Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 297mg | Potassium: 239mg | Fiber: 3g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 13.9mg | Calcium: 42mg | Iron: 1.2mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Thank you so much for this fantastic recipe, Sabrina! I never considered myself to be a big fan of green beans, but this recipe changed it all. So easy to prepare and so yummy! I use olive oil instead of canola oil and usually season my beans with lemon and parmesan. I appreciate that it can be made using frozen beans, which I now have always at hand. My one-and-a-half-year-old is a big fan, too. Five stars!

  2. Did both the baked green beans and the OJ, soy, garlic, and honey chicken (crock pot)… Didn’t like either one…Beans were so so…but both were devoid of flavor…very bland and unappetizing.

  3. Easy to make and delicious! I used the garlic lemon variation.. After I took them out i also threw walnuts on top of them and roasted for another 1-2 minutes.

  4. I thought I had roasted every type of feasible veggie until last night when I found this recipe. So easy and so yummy! I did over oil a bit so I will adjust down tonight as I try again. Either way, I never want to eat green beans any other way again. Thank you!!

  5. My favorite way to eat green beans roasted! Yum! These look so beautiful and caramelized to perfection ?