An easy tutorial on How to Roast Green Beans. All you need is a few 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!
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.
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!
Ingredients for Roasted Green Beans:
Green beans, avocado oil, sea salt. BAM! Side dish of champions. 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.
I recommend using avocado oil for roasting green beans because it is a high-temperature cooking oil. Meaning it has a high smoke point, meaning it will not burn during the roasting process. Olive oil has a lower burn point, so while you can still use it for roasting vegetables, avocado oil is my personal preference.
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).
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. 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!
Green Beans Nutrition Facts:
One cup of raw green beans is about 30 calories, 6 grams of carbohydrate, almost 3 grams of fiber (this amount increases to 4 grams when green beans are cooked), and 2 grams of protein.
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?:
Are green beans “good” for you? Because green beans are a legume, they do have an inflammatory affect on the digestive system. The way I see the situation, there are A LOT worse things you can put in your body, and if you feel your body processes green beans well, don’t discontinue eating them.
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.
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 😉
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Roasted Green Beans
How to roast green beans in the oven. A quick and easy recipe
- 2 lbs fresh green beans, rinsed and trimmed
- 1 1/2 Tbsp avocado oil
- 3/4 tsp sea salt, to taste
- 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!
Nutrition InformationYield 3 Serving Size 1 of 6
Amount Per Serving Calories 77Total Fat 3gUnsaturated Fat 0gCarbohydrates 11gFiber 4gSugar 5gProtein 3g
Friday 16th of October 2020
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.
Saturday 17th of October 2020
It's soooooo simple and tasty!
Friday 16th of October 2020
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!
Saturday 17th of October 2020
LOL, it's too funny how our tastes change over time. Sounds like we have a similar palate ;) xoxoxo