Roasted Green Beans – Culinary Hill

This post may contain affiliate links. For more information, please see our affiliate policy.

These easy Roasted Green Beans are loaded with garlic and lemon and roasted to perfection. They’re simple to make any night of the week, but special enough for holidays, too.

Roasted green beans on a baking sheet with lemon garnish.

Oven-roasted string beans have to be one of the easiest things to make in the world. The high heat of the oven does all the work, making each bite nutty, sweet, and irresistible. Just pop them into the oven and go about your cooking.

I love the flavors of lemon and garlic here, but you can definitely get creative. Green Beans with Bacon is always a classic combination, or try roasting some thinly sliced ​​onions or shallots along with the green beans, then top with slivered, toasted almonds. In the summer, roast the season’s juiciest tomatoes along with the beans, then sprinkle with fresh basil. There’s no wrong way to roast green beans.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Roasted Green Beans Recipe

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Green beans: Remove the stem ends and any tough strings that run along the length of the beans, if applicable. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced ​​lengthwise down the middle.
  • Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
  • Salt: For 2 pounds of beans, I like at least ½ teaspoon salt, but sometimes I do a full teaspoon. If you’re not sure, start with a small amount, then taste test after roasting and add more if needed.

Step-by-step instructions

  1. Preheat the oven to 400 degrees. In a large bowl, toss together beans, olive oil, garlic, lemon juice, and salt to taste.
Green beans in a clear bowl coated with oil and seasonings.
  1. Spread evenly on a rimmed baking sheet.
Green beans on a baking sheet coated in oil and seasonings before being roasted.
  1. Bake until browned in some places but still crisp, about 20 to 25 minutes. Serve hot or at room temperature.
Roasted green beans on a baking sheet with lemon garnish.

Recipe tips and variations

  • Yield: 2 pounds of beans will serve 8 as a side dish (½ cup per serving).
  • Storage: Large leftovers covered in the refrigerator for up to 4 days. They are great tossed into salads or grain bowls.
  • More beans: This recipe works perfectly for edamame, sugar snap peas, and haricots verts.
  • More mix-ins: Add small button mushrooms or halved cherry tomatoes to the pan before roasting. After roasting, toss with crumbled, cooked bacon, red pepper flakes, or a handful of roasted slivered almonds.
Roasted green beans on a round platter with lemon garnish.
A roasted turkey on a platter with fruit.

Delicious main dishes

Roasted Green Beans

These easy Roasted Green Beans are loaded with garlic and lemon and roasted to perfection. They are simple enough for busy weeknights but delicious enough for holidays too!

Prep Time 5 my s

Cook Time 20 my s

Total Time 25 my s

Servings 8 servings

Course Side Dish

Cuisine American

Calories 109

  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup.

  • In a large bowl, add green beans, olive oil, lemon juice, garlic, and salt to taste and pepper to taste (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).

  • Transfer to prepared baking sheet. Roast until lightly browned in some places but still crispy, about 20 to 25 minutes.

  1. Green beans: Remove the stem ends and any tough strings that run along the length of the beans, if applicable. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced ​​lengthwise down the middle.
  2. Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
  3. Salt: For 2 pounds of beans, I like at least ½ teaspoon salt, but sometimes I do a full teaspoon. If you’re not sure, start with a small amount, then taste test after roasting and add more if needed.
  4. Yield: 2 pounds of beans will serve 8 as a side dish (½ cup per serving).
  5. Storage: Large leftovers covered in the refrigerator for up to 4 days. They are great tossed into salads or grain bowls.

Serving: 0.5cupCalories: 109kcalCarbohydrates: 11gProtein: 3gDish: 7gSaturated Fat: 1gSodium: 8mgPotassium: 289mgFiber: 4gSugar: 4gVitamin A: 782IUVitamin C: 29mgCalcium: 54mgIron: 1mg


Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.


Leave a Comment