An easy tutorial on How to Roast Green Beans. All you need is a few basic ingredients to make this delicious, healthy side dish happen! Roasted green beans are a marvelous side to any meal, and the process is quick and easy!
True story: green beans were the only vegetable I ate from ages 0 to 14 (once I hit my teenage years, I incorporated romaine lettuce 😉 ) and they continue to please me greatly.
Roasted green beans are an incredibly easy side dish to whip up any night of the week and serve with literally anything. Roasting green beans in the oven is my favorite way of cooking them because it results in that golden-brown flavor.
There are few flavors in this world that are better than golden-brown, am I right??
Well, I’m here to give you the easiest green beans recipe known to mankind. My guess is you and your family will LOVE it!
This post includes everything you need to know about baking green beans in the oven as well as nutrition information and health benefits of green beans.
Ingredients for Roasted Green Beans:
Green beans, avocado oil, sea salt. BAM! Side dish of champions.
Green Beans: The star of our show! Simply rinse well and trim the tops and tails, then you’re ready to go.
Avocado Oil: Avocado oil is perfect for roasting green beans because it has a high smoke point, meaning it won’t burn during roasting. You can use olive oil, but it has a lower smoke point, so it can lead to excess charring and a bit of a smoky flavor.
Sea Salt: The only flavoring you need! As well as adding heaps of savory flavor, sea salt helps draw out the moisture in our beans and keeps them juicy through the cook.
How to Roast Green Beans:
Preheat your oven to 400 degrees Fahrenheit and move one of the racks to a lower shelf (second closest to the bottom is where I put it) so that its closer to the bottom heating element.
Rinse the green beans well and pat them dry with a paper towel or kitchen towel. Place them on a cutting board and trim the ends off. Note: If you bought packaged green beans from the produce section, they are likely already washed and trimmed so you can skip this step.
Spread the green beans on a large baking sheet and drizzle with avocado oil. Use your hands to toss the beans in avocado oil, ensuring they are well coated. Arrange the beans into a single layer and sprinkle with sea salt.
Place the baking sheet on the lower shelf and roast for 20 to 25 minutes, until beans are golden-brown and have reached desired done-ness.
Serve immediately, and enjoy!
Store any leftovers in an airtight container for up to 5 days.
Are Green Beans “Good” For You?
Green Beans Nutrition Facts:
One cup of raw green beans is about 30 calories, 6 grams of carbohydrate, almost 3 grams of fiber and 2 grams of protein. The fiber increases to 4 grams when green beans are cooked.
Green beans also contain no saturated fat, making them a “heart healthy food”
Green beans contain Vitamin A, Vitamin C, Potassium, Magnesium, Iron, and a small amount of Calcium. The Vitamin C, Potassium, Magnesium, and Calcium are building blocks for electrolytes, making green beans a hydrating food.
Are Green Beans Paleo?:
Avocado oil and sea salt are paleo-approved foods, so no danger there!
However, green beans fall into a paleo gray area. They’re classed as legumes, which are technically excluded from the strictest paleo diets.
However, many “modern” paleo diets, such as Whole30 or Primal, include green beans because they are harvested before the seeds inside mature.
This means their fiber, water, and nutrient content make them behave much more like a non-starchy vegetable than a bean!
Are Green Beans Low-FOMDAP?:
Green beans are Low-FODMAP! This means the type of carbohydrate in green beans is not fermentable.
It won’t feed the bacteria in your digestive system, so it won’t cause acid reflux, IBS symptoms, or other digestive issues.
For folks like me who have a long history of gut issues, green beans are one of those safe foods.
Tips for The Best Roasted Green Beans:
- Be sure you use enough oil to coat the green beans, as it ensures the green beans bake evenly and makes them nice and flavorful. Plus, it helps them brown up nicely without burning.
- For garlicky green beans, you can add 2 to 3 cloves of minced garlic to the green beans when they have about 8 to 10 minutes left (don’t roast the garlic for the full 20 minutes or else it will burn).
- Sprinkle on some freshly grated parmesan cheese and/or fresh lemon zest just after the beans come out of the oven.
Looking for some delicious healthy main entrees to go with your roasted green beans? Here are some ideas:
What to Serve with Green Beans:
- Pork Chops with Blueberry Olive Tapenade
- Moroccan Chicken Stew
- Baked Salmon in Foil
- Creamy Tuscan Chicken
- 4-Ingredient Mediterranean Stuffed Salmon
- Orange Ginger Baked Halibut with Blueberry Avocado Salsa
- Chili Lime Baked Cod
May all your green beans be roasted 😉
Roasted Green Beans
Ingredients
- 2 lbs fresh green beans rinsed and trimmed
- 1 1/2 Tbsp avocado oil
- 1/2 tsp sea salt to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit and move one of the racks to a lower shelf so that its closer to the bottom heating element. This ensures your green beans get that golden-brown layer on them.
- Rinse the green beans well and pat them dry with a paper towel or kitchen towel. Place them on a cutting board and trim the ends off. Note: If you bought packaged green beans from the produce section, they are likely already washed and trimmed so you can skip this step.
- Spread the green beans on a large baking sheet and drizzle with avocado oil. Use your hands to toss the beans in avocado oil, ensuring they are well coated. Sprinkle with sea salt.
- Place the baking sheet on the lower shelf and roast for 20 to 25 minutes, until beans are golden-brown and have reached desired done-ness.
- Serve immediately, and enjoy!
Your love of green beans is legendary. I bet this is one of your favorite recipes. I am looking forward to trying it myself! It looks like a good one for Thanksgiving dinner.
It’s soooooo simple and tasty!
Haha I was a picky veggie eater too. Mine was Artichokes though and not regularly available in the mid 60’s into the 70’s, other than that I’d ONLY eat Iceberg lettuce salad with cucumbers, tomato & my Italian Nana’s Italian dressing. The only time I’d eat mixed green salad was when Nana made it. I drove my veggie loving mother crazy. These sound delish!
LOL, it’s too funny how our tastes change over time. Sounds like we have a similar palate 😉 xoxoxo