If you are looking for great, healthy but flavorful side dishes, be sure to check out my Oven Roasted Asparagus with Garlic, Parmesan, & Lemon, Green Beans with Bacon & Pine Nuts, and Easy Oven Roasted Cauliflower.
Roasted Green Beans
If you have picky eaters in your family who claim to “hate” vegetables, I recommend you try roasting them and seeing if that changes their minds. Roasting veggies easily our favorite way of preparing almost any type of vegetable and it’s so simple to do! Roasted green beans are great with everything from casseroles to grilled chicken, fish, or steak. Pair them up with some crusty bread or a baked potato and you’ve got dinner with a good-for-you healthy side that people will actually want to eat! I remember so many afternoons spent snapping green beans on my grandparents’ back steps in Idaho. During the summer we would harvest huge bucketfuls of green beans from their enormous garden then help can them. I learned how to can green beans from my grandparents. I still like canned green beans, if I’m honest, but they don’t compare to fresh roasted green beans, which are my favorite way of eating them. Well, this way and also in Fresh Green Bean Casserole! This roasted green beans recipe is incredibly simple and easy. It only uses 5 ingredients, and a few minutes worth of prep work. If you’re looking for a healthy and delicious way to enjoy your vegetables, you seriously can’t go wrong with this recipe. Just make sure that you pay attention to how long to roast green beans and you’ll be fine!
How Do You Wash and Prep Green Beans?
Wash your fresh green beans in a colander under cool running water to make sure to get off any debris and dirt. Shake off excess water and dump the green beans on a couple of paper towels, rolling them around to dry them off a bit. Be sure to trim the tough ends off the green beans. Really only the one side where the green beans were connected to the stem needs to be snapped or cut off, but I always do both ends when using larger green beans. You can do this by placing the green beans on a cutting board so that the ends are all lined up. Then use a chef’s knife to cut off the tough ends and you’re good to go. I find this approach more convenient than snapping them, these days, but there is something to be said about the slow approach of letting kids help snap green beans (always a favorite job of mine), and talking with them during dinner prep.
How to Roast Green Beans
Can You Reheat Roasted Green Beans?
Absolutely! I actually LOVE having leftover green beans and always try to make extras because they reheat so well. It makes a great lunch the next day, and I sometimes even add them to scrambled eggs, which is actually pretty darn tasty if you ask me. You can make your green beans in advance and reheat to eat, or simply reheat any leftovers by placing them in the oven (on a baking sheet) at 350 until they are heated through. Because they are already cooked, it won’t take very long at all (maybe 5-10 minutes) and can be done on a rack beneath another dish.
What to serve with green beans?
Almost ANYTHING goes well with roasted green beans. But these are just a few of our favorites!
Rosemary & Garlic Oven Roasted Rack of Lamb Garlic Herb Butter Beef Tenderloin Roast Instant Pot Meatloaf and Mashed Potatoes Grilled Whole Fish Easy Creamy Chicken Marsala Perfect Grilled Pork Chops with Sweet BBQ Pork Rub Best Ground Beef Stroganoff Recipe The BEST Homemade Swedish Meatballs
I would love to hear in the comments below what some of YOUR favorite dishes are to serve with roasted green beans!
More of our favorite vegetable sides
Fried Yellow Squash Roasted Cauliflower Oven Roasted Broccoli with Garlic, Parmesan and Lemon Roasted Brussels Sprouts with Bacon and Apples Traditional German Red Cabbage [Rotkohl] Pantzaria me Skordalia (Roasted Beets with Garlic-Potato Spread) Italian Peas Recipe Haricot Verts with Dijon Vinaigrette Slow Cooker Creamed Corn Air Fryer Brussels Sprouts Roasted Baby Potatoes Brown Sugar Baked Carrots
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