Roasted Green Beans

I love a simple side that takes such little effort and yields amazing results. These roasted green beans fit the bill!

There are so many delicious ways to cook green beans, from silky braised green beans to snappy sauteed green beans. Roasting them in the oven is the easiest method, and it gets you the best of both worlds in some ways. The hot sheet pan perfectly chars the edges, making them beautifully tender but keeping their fresh flavor and satisfying snap.

I like to dress mine up by toasting sliced almonds while the beans roast. They add a nice buttery crunch, but this extra step is totally optional. The green beans are delicious all on their own.

Ingredients and Substitutions

You really only need a pound of green beans and a few pantry basics to make this roasted green beans recipe. Here are the essentials, plus an optional way to add a toasty final touch: 

• Green beans: The fresher the better! Look for a vibrant green color and a crispness. They should easily snap when you bend them. 
• Olive oil: Lower-quality oils tend to leave a bitter or off-putting aftertaste. Use a high-quality extra virgin olive oil–any of the oils from our shop would work well. 
• Seasoning: All you need is kosher salt and black pepper to enhance the naturally delicious flavor of the green beans. 
• Sliced almonds (optional): I like the visual appeal, crunch, and toasty-buttery-nutty flavor that sliced almonds bring. But you can leave them off if you’d like, or substitute them with other nuts like hazelnuts, walnuts, pecans or pine nuts. 

How to Make Roasted Green Beans

I like to see some good char and caramelization on my roasted vegetables, whether it’s green beans, carrots, sweet potatoes, and beyond. Here’s how I do it:

• Get ready. Preheat your oven to 425°F. 
• Trim 1 pound of green beans. Green beans have two sides, one that connected the bean to the plant, called the “top,” and the other side, called the “tail.” The top is tough, so it needs to be trimmed off before roasting. Trimming the tail is a matter of personal preference. Some people think it looks funny to have just one end cut. I typically don’t trim the tail, but it’s your kitchen so your call!
• Season the green beans. In a medium bowl, toss the trimmed beans with about 2 to 3 tablespoons olive oil and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon). Be sure to coat the beans well with the olive oil. 
• Roast. Spread the beans onto a large sheet pan so they’re all in one layer. Roast without moving until the edges are golden brown, 15 to 20 minutes. 
• Meanwhile, toast the almonds (optional). If you’d like to add a little garnish, heat a drizzle of olive oil in a small pan over medium. Add 1/3 cup of sliced almond and toast, tossing until just golden brown, about 5 minutes. 
• Serve. Transfer the green beans to a serving platter and top with the toasted almonds (if using). Serve warm.

What to Serve with Roasted Green Beans

Roasted green beans are a versatile side dish that goes with just about anything. Some ideas:

• Throw them in the oven for the final 15 minutes with easy balsamic chicken, baked white fish, or roasted red snapper.
• Take advantage of your empty stovetop with skillet onion chicken or poached salmon.
• For a filling vegetarian meal serve a hearty legume salad, like balela or chickpea egg salad.

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