Garlic Roasted Green Beans (Printable View)

Tender green beans roasted with garlic and olive oil for a crisp, flavorful side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Seasonings

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

06 - 1 tablespoon lemon juice
07 - 2 tablespoons grated Parmesan cheese

# How to Prepare:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss green beans with olive oil, minced garlic, kosher salt, and black pepper until evenly coated.
03 - Spread green beans in a single layer on the prepared baking sheet.
04 - Roast for 16 to 18 minutes, stirring halfway through, until tender and slightly blistered.
05 - Remove from oven; if desired, drizzle with lemon juice and sprinkle grated Parmesan cheese before serving.
06 - Serve immediately while hot.

# Expert Suggestions:

01 -
  • Roasted green beans develop a natural sweetness and slight char that boiling can never achieve—they taste less like a vegetable obligation and more like the main event
  • Takes just 28 minutes start to finish, making it the perfect side when you're short on time but don't want to compromise on flavor
  • Works beautifully warm, cold, or anywhere in between, so you can make it ahead without stress
02 -
  • Don't skip the parchment paper. I learned this the hard way when I thought I could save time—beans stuck, scraped, and made a mess. Parchment is your friend
  • Stirring halfway through isn't optional. The beans on the outside edges brown faster, so flipping them ensures everything roasts evenly and gets that beautiful char
  • The beans continue cooking slightly after you pull them from the oven, so don't wait for them to be super soft. They'll soften a bit more as they rest
03 -
  • Pat your green beans dry before tossing with oil. Any excess water prevents proper browning and caramelization, so a paper towel makes a difference
  • Don't crowd the pan. If you're making a double batch, use two baking sheets. Overcrowding causes steaming instead of roasting, which defeats the entire purpose

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