Roasted green beans with perfectly caramelized edges make for a delicious, healthy, and easy side dish! I like to dress them up with freshly toasted almonds for a nice crunch, but feel free to keep things simple and skip this step if you’d like.
Season the green beans. In a medium bowl, toss the green beans with about 2 to 3 tablespoons olive oil and a big pinch of kosher salt and black pepper (about ½ to ¾ 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 the almond and toast, tossing until just golden brown, about 5 minutes. As soon as they’re done, pour onto to a plate to avoid burning.
Serve. Transfer the green beans to a serving platter and top with the toasted almonds (if using). Serve warm.
Do not use parchment paper. It makes a big difference to roast the vegetables directly on the hot sheet pan. And make sure to spread them so that all the beans are touching the hot surface for a nice char.
The almonds will continue browning as they cool. They turn bitter when you over toast them, so be sure to remove them from the heat just when they’re fragrant and lightly golden.