Thanksgiving can be very heavy, very rich, and very brown and orange. Having a few fresh vegetables can brighten your table and round out an otherwise heavy meal. These simple roasted green beans are my go-to vegetable year round because they are done in about 15 minutes and they are super tasty.
If you have never roasted green beans, you are truly missing out. Boiled green beans, even when they are blanched, can taste water-logged and muted. These green beans have a nice crisp, they taste fresh, and they are far superior to boiled. I literally never make green beans any other way anymore.
Roasting Green Beans
I roast my green beans for 15-20 minutes at 400° F. They get a little charred, but they are still firm with a good bite. I hate floppy green beans.
All you need to do is dump out your green beans onto a sheet pan, coat them in a little bit of oil, and season with your favorite seasoning. Technically, you shouldn't crowd the pan, but I have dumped a whole 1 lb. bag of trimmed green beans onto a half baking sheet so many times. Green beans are hard to mess up, to be honest.
How to Season Green Beans
For this typed recipe, I am using garlic powder, kosher salt, and pepper. I wanted to keep it as simple as possible for those cooking this in the home stretch of Thanksgiving dinner.
Here are other ways I have seasoned 1lb. of green beans from least fancy to most fancy:
21 Seasoning Salute Roasted Green Beans
1 lb. green beans + 1 tbsp. oil + big pinch of salt + 1 tbsp 21 Seasoning Salute from Trader Joes
Garlic Parmesan Roasted Green Beans
1 lb. green beans + 1 tbsp. oil + big pinch of salt + 2 cloves of garlic + garnish with 2 tbsp. fresh parmesan (or shavings for extra fanciness)
Roasted Green Beans with Shallots
1 lb. Green beans + 1 tbsp. oil + big pinch of salt + 2 diced shallots + 1 minced clove of garlic + garnish with 1 tsp fresh thyme (optional: a little drizzle of balsamic)
Roasted Green Beans with Pancetta
1 lb. green beans + 1 tbsp oil + small pinch of salt + 2-3 cloves of garlic + 1 oz pancetta cubed + 1 shallot (or 1/4 onion) + garnish with lemon zest, parmesan, or balsamic
- 1 lb. fresh green beans
- 2-3 tsp oil (I use canola)
- 1 tsp kosher salt
- Pinch (about ⅛ tsp garlic powder) OR 1 tsp minced garlic
- Toss ingredients together in a baking sheet
- Roast at 425° F for 15-20 minutes.
Roasted green beans are my fail safe, quick roasted vegetables. You can eat green beans raw, so don’t worry about undercooking. Technically, you shouldn’t crowd the pan but I often dump the whole pound on one baking sheet, season, and roast without a care in the world.
Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 77mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g