Roasted green beans are an easy and delicious side dish. Many vegetable side dishes are out there, and roasted green beans are one of my favorites. As a kid, I loved string beans from a can. Warm them up with a little butter and I was a happy camper. The thing that I liked most was how simple it was, just green beans and butter.
So I’ve tried to do that here, but I’ve elevated the recipe just a little with some fresh ingredients. Instead of canned, I’m using fresh green beans. They are tossed with extra virgin olive oil, salt, pepper, garlic powder, and some lemon zest then oven-roasted until golden brown. The beans are finished with fresh lemon juice and grated parmesan cheese. Try this green bean recipe and let me know what you think. It’s perfect for a weeknight dinner but also would work for the holidays. Consider adding it to your Thanksgiving table.
Here are the ingredients needed:
Green Beans- 16 ounces of green beans. I like to buy prewashed and trimmed green beans. If making for a crowd I would double the amount. Haricots Verts (commonly known as French green beans) can also be used, they are thinner so they cook up a bit faster.
Lemon- 1-2 lemons depending on their size. You need 1 1/2 tablespoons of lemon zest and 1 1/2 tablespoons of fresh lemon juice. Remember to zest the lemon before you cut and juice it.
Olive oil- 1/4 cup extra virgin olive oil. You could also use avocado oil or another oil that you prefer.
Salt- 1/2 tsp kosher salt
Black Pepper- 1/4 tsp pepper
Garlic Powder- 1 teaspoon garlic powder.
Parmesan Cheese- 1/4- 1/2 cup freshly grated Parmesan Reggiano cheese. You can also use regular parmesan cheese as well. When there are very few ingredients in a dish I try to grab the highest quality with the best flavor. I realize this is more expensive and not always available to everyone. The dish is still delicious with simple parmesan cheese. It is, however, important that you grate the cheese yourself and don’t use the kind that comes in a container on a shelf.
Optional topping- Crispy onion pieces. These are common around the holidays when everyone makes green bean casserole, but I’m pretty sure you can find them year-round at the grocery store. I even saw them at Trader Joe’s a while back. You will toast these in the oven for about 5 minutes until golden brown, then sprinkle these over the top of the green beans just before serving. It’s my homage to the classic dish.
How to prepare the oven-roasted green beans:
Pre-heat the oven
Begin by preheating your oven to 450 degrees. Make sure the oven rack is in the center part of the oven. If you are making a double batch and are using 2 sheet pans then make sure the oven racks are as much in the middle of the oven as possible. You don’t want the rack to be really low to the bottom or high towards the top.
Prep Pan & Green Beans
Next, put parchment paper or aluminum foil over a large baking sheet. (This helps with an easy cleanup) Add the green beans to the sheet. Drizzle the beans with olive oil. Then add the simple seasonings of salt, pepper, garlic powder, and lemon zest. Toss until the beans are evenly coated. I like to use my hands for this step. After the beans are fully coated spread them out in a single layer in the pan.
Roast Green Beans
Put them in the preheated oven and roast for 15 minutes. After 15 minutes, remove the pan from the oven and stir the green beans. This will ensure that the beans cook evenly. Return the pan to the oven and continue cooking for another 5-10 minutes or so. The cooking time will vary based on your oven.
Optional topping
If using the crispy onion pieces, (which I recommend doing at least once) place about 1/2 cup on a foil-lined baking pan or sheet and toast for 5 minutes or so. You can do this during the last 5 minutes of roasting the green beans. Be careful not to burn them. You want them to develop a deeper golden brown and warm up.
Finish the beans
The beans are done when they are tender and golden brown. You don’t want them shriveled up. Once the beans are out of the oven. Add the remaining lemon zest, fresh lemon juice, and parmesan cheese. Toss until combined evenly.
Transfer to a serving platter or eat them right off the pan. If you are using the onion pieces, sprinkle them all over the top of the green beans and enjoy! I think the beans are best right out of the oven, but they can be served at room temperature as well. The only thing to note is that the lemon juice can make them soggy green beans if not eaten soon. If you know that you won’t be eating for a while, then hold off on adding the lemon juice until just before serving.
This has become one of my favorite ways to make green beans and I think it will be yours too! Even picky eaters like my green beans! Let me know if you make this recipe and leave a comment about what. you think.
More Recipes to try!
Crispy Roasted Brussels Sprouts
Roasted Potatoes and Whipped Feta
Easy Roasted Green Beans
Roasting green beans is my preferred method of cooking. Green beans are tossed with olive oil, garlic powder, lemon zest, salt & pepper then roasted for about 30 minutes. Before serving I toss them with fresh lemon juice and shaved parmesan cheese.
Ingredients
- 16 oz. bag of green beans, washed and trimmed
- 1/4 cup Olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp. garlic powder
- 1 1/2 tbsps. lemon zest
- pinch of sugar
- 1 1/2 tbsp Fresh lemon juice
- 1/4 -1/2 cup Parmesan cheese, freshly grated
- *optional top with 1/2 cup crispy onion pieces
Instructions
- Cover a baking sheet with heavy-duty aluminum foil. Spread green beans out on baking sheet.
- Drizzle the beans with olive oil
- Add salt, pepper, garlic powder, and 1 tbsp of lemon zest. Toss to evenly coat.
- Spread out green beans in an even layer on a baking sheet. If you are doubling the recipe you will need to use 2 separate baking sheets. If you overcrowd the pan the beans will steam, rather than roast.
- Bake 450 for 15 minutes, after 15 minutes remove from the oven and stir with a spatula to ensure even cooking and continue cooking another 5-10 minutes or so. The beans should be fully cooked and slightly browned, but not shriveled up. Remove from oven.
- If using crispy onion pieces: line a small cookie sheet or baking pan with foil then add the onion pieces. Bake for about 5 minutes until a little darker in color more golden brown. Remove and set aside until ready to serve. This can be done the last 5 minutes of roasting the green beans.
- Finish with 1 1/2 tbsp lemon juice, the rest of lemon zest about 1/2 tbsp, and grated Parmesan cheese. *if using crispy onions-sprinkle crispy onion pieces on top of the green beans.
- Toss and serve. Beans can be served hot or even at room temperature.
Notes
I prefer to eat these while they are still warm. If you don't plan to eat them soon after coming out of the oven, I would hold off on adding the lemon juice until just before serving. The lemon can make the beans soft.
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