Roasted Green Beans

Amelia Rampe
Amelia Rampe
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated Oct 11, 2023
thanksgiving
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Roasting is the easy, hands-off way to cook perfect green beans.

Serves3 to 4

Prep5 minutes

Cook12 minutes to 15 minutes

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What makes a perfect green bean? For me, green beans should be charred in spots and just cooked through with a little snap, aka “crisp-tender.” Lucky for me (and you), achieving this texture is easy and hands-off when you use the oven.

Roasted green beans are perfect any weeknight or even for Thanksgiving, when you want something elegant and impressive but easy. The best part? They need little seasoning beyond some oil, salt, and pepper to be truly tasty.

Thrown into a hot oven, roasted green beans cook in mere minutes, leaving you with a sheet pan full of delicious, perfectly cooked (but never mushy) green beans. They’ll be so good, you’ll be tempted to eat with your fingers like French fries. Here’s how to roast green beans perfectly every time.

Credit: Kristina Vanni

Tips for Roasting Green Beans

  • Start with a hot oven. To get some color on the green beans (without overcooking them), 450°F is your temperature.
  • Dry the beans. Wet green beans will steam, not roast. Make sure they’re dry before you roast them.
  • Give them space. The green beans need room to roast! Overcrowd the pan and you’ll end up steaming them and losing out on the char. The toasty bits are what give the green beans their delicious savory flavor. Don’t be tempted to roast more than one pound on a sheet pan. If you want to double the recipe, use two sheet pans.
  • Add fun toppings. You can level up your green beans by topping them with grated Parmesan cheese, sliced toasted almonds, sesame seeds, or lemon zest.
Credit: Kristina Vanni

What to Serve with Roasted Green Beans

10 Ways to Dress Up Green Beans
Read More

Roasted green beans are quite a versatile side dish. Below are some of our favorite dishes to pair them with.

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Roasted Green Beans Recipe

Roasting is the easy, hands-off way to cook perfect green beans.

Prep time 5 minutes

Cook time 12 minutes to 15 minutes

Serves 3 to 4

Nutritional Info

Ingredients

  • 1 pound

    green beans

  • 1 tablespoon

    canola or olive oil

  • 1/2 teaspoon

    kosher salt

  • Freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, pat 1 pound green beans dry with a kitchen or paper towel. Trim off the stem ends and place the green beans on a rimmed baking sheet. Drizzle with 1 tablespoon canola or olive oil, season with 1/2 teaspoon kosher salt and a few grinds of black pepper, and toss to combine with your hands. Arrange into a single layer.

  2. Roast until crisp tender and the bottoms of the green beans are browned in spots, 10 to 15 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Side Dish
thanksgiving
Vegetables
vegetarian
vegan
Dairy-Free