Garlicky, caramelized, 5-minute oven roasted green beans. Only 1 dish and the perfect year round side to compliment any main course. These easy baked green beans are a staple in our house, let me show you why.

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Are Green Beans Healthy? Keto? Low Carb?

Green beans are low in calories, and a good source of vitamins and minerals–vitamin C and A to name a few (more here). They’re also low in carbohydrates, especially when compared to other beans, with only 4 g net carbs per cup. That’s right, low carb beans are a thing.

How to Add Flavor to Baked Green Beans

There are a million ways to season green beans, from a simple sprinkle of salt and pepper to as fancy as you’re feeling. Here are some variations to consider:

Different seasonings – garlic powder (although we definitely prefer fresh garlic), onion powder, thyme, and oregano.
Cheese – Finish with a sprinkle of goat cheese, feta, or fresh parm (like my parmesan roasted broccoli).
Cooked + crumbled bacon to finish. Never a bad idea.
Sliced almonds – Just toast them on the stovetop, and sprinkle on top before serving. A little crunch and lots of flavor.
Sesame oil + sesame seeds – add both to finish.

How to Make Roasted Green Beans

Grab a rimmed baking sheet and a piece of parchment for easy clean up, and your oven roasted green beans will be ready in a matter of minutes:

Toss green beans in oil and seasoning.
Spread in a single layer on prepared baking sheet.
Bake in preheated oven.
Garnish with lemon peel or fresh herbs before serving.

But wait, should green beans be blanched before roasting?

Some say blanched green beans are the best (check out my green beans almondine), but I say these roasted green beans are far superior. You see, roasting these green beans allows their natural sugars to caramelize, which enhances both the taste (slightly sweet) and texture (legit CRUNCH). Plus, you aren’t left with dozens of dishes to clean.

Serving Suggestions

Delicious on their own as a side or french fry substitute, green beans are also the only bean worthy of their own casserole. We like dishing these up to compliment various proteins–from parmesan crusted salmon to string bean chicken breast.

Epic leftover ideas

Heat those leftovers and serve them as a side, or mix them into the following for an entirely new dish:

Chopped + mixed into scrambles, omelets, crustless quiche, or egg muffins.
Mixed into stir fries with chicken or shrimp.
Served over a bed of grains with goat cheese and other roasted vegetables.
Diced and added to soups or stews.
Turn them into a green bean salad, I typically use blanched green beans for this, but roasted, fried green beans, or sauteed green beans would be amazing too.
Served as “fries”, with ranch dressing or ketchup to dip. Similar to my jicama fries or zucchini fries.

What to Keep in Mind When Roasting Green Beans

Not much to this recipe, just keep in mind your veggie roasting basics:

Clean green beans. Place beans in a colander, and rinse with water.
Then DRY thoroughly. Otherwise, the water will steam the beans rather than roast them, which will make them soggy. No thanks!
Don’t overcrowd your pan. This will prevent air from fully circulating around your beans, and they won’t crisp.
French green beans vs. green beans (blue lake green beans). French green beans are longer and thinner, while blue lake green beans (typically labeled “green beans” at the grocery store) are shorter/fatter. If using French green beans, you’ll want to roast them for a shorter amount of time (more on this here).

Reheating Your Baked Green Beans

Reheat these roasted green beans in the oven to crisp them up a bit before plating–you can also do this in the microwave, although they’ll loose some of their crunch.

More Roasted Veggies