Roasted Green Beans
Step up your side dish game with Slow Roasted Green Beans! Tossed with fresh garlic, herbs, and dry sriracha seasoning, then cooked in the oven at 375°F, these string beans make the perfect, flavorful side for any occasion. Gluten-free option.
As the weather cools, I can’t help but crave roasted veggies! There’s something about this time of year that makes dishes like my Sriracha Roasted Cauliflower, Bacon Fat Roasted Brussels Sprouts, Rosemary Roasted Sweet Potatoes, and these scrumptious roasted green beans impossible to resist!
If you’ve never tried roasted green beans, you’re in for a treat. This cooking method enhances their natural sweetness while ensuring they become beautifully caramelized, tender, and slightly crispy –the kind of healthy side dish that brings comfort to any meal.
While I love seasoning my green beans with Sriracha seasoning, feel free to leave it out if you’re not a fan of fiery flavor. I promise these green beans will still be deliciously garlicky and packed with flavor –just try not to breathe on anyone after eating them–there’s LOTS of garlicky goodness involved! 😉
Recipe features
- Simplicity. Only a few ingredients to create a savory side dish that complements any main course, whether weeknight dinners or holiday feasts.
- SO MUCH FLAVOR! The combination of slow roasting and garlic creates a savory depth of flavor that elevates green beans to a whole new level.
- Quick prep and cleanup. With minimal prep time and easy cleanup, this is a hassle-free cooking experience.
- Customizable. To make this dish your own, you can add bacon, cheese, nuts, etc..
Ingredients you’ll need
- Fresh string beans. Always opt for the freshest string beans you can find. Look for vibrant, firm beans that snap easily. Avoid any that are wilted, limp, or have brown spots.
- Extra virgin olive oil. Opt for high-quality EVOO to help the beans roast. Substitute melted ghee here for a richer flavor.
- Garlic cloves. Fresh garlic is always best, but you can use garlic powder in a pinch (only use about 1/4 teaspoon per clove, as it’s more concentrated).
- Kosher salt. Enhances the overall flavor.
- Dry sriracha seasoning. It adds a spicy kick, but the heat level can vary by brand. I particularly love the one from Weber for its balanced flavor and it’s not overly spicy.
- Optional: Coconut aminos. Or low-sodium soy sauce. Either of these options adds a fantastic umami-forward finishing touch. Tamari (gluten-free soy sauce) can be substituted if needed. I also love to sprinkle them with toasted sesame seeds before serving.
How to slow roast green beans in the oven
Step 1: Preheat. Preheat your oven to 375°F.
Step 2: Season. Meanwhile, spray a shallow roasting pan with olive oil or line it with parchment paper. Add the string beans and garlic to the pan and toss them with olive oil. Season with sriracha and salt (to taste).
Step 3: Cook. Transfer the pan to the oven and cook, stirring a few times during the process, until the green beans are super tender and browned in spots.
Step 4: Serve: Serve hot or at room temperature, drizzled with coconut aminos or soy sauce. Sprinkle some sesame seeds on top if you’re feeling fancy. Enjoy!
Recipe tips and FAQs
- Trim the ends. Don’t forget to trim the ends of the beans before roasting. This makes them look more appealing and ensures they cook evenly. Consider cutting larger ones in half to match the size of the smaller ones for even cooking.
- Don’t overcrowd the pan. Give the beans room to breathe when roasting! If your pan is overcrowded, they’ll steam instead of roast, preventing that delicious caramelization we’re aiming for. Use two pans if necessary.
- Quick cook option. For a faster option, roast the beans at 425°F. This will reduce the cooking time to about 25-30 minutes, so keep an eye on them and stir occasionally for even browning.
Variations
- Bacon – Toss in some chopped bacon before roasting. The fat will render out, infusing the green beans with delicious flavor while adding a satisfying crunch.
- Parmesan – Sprinkle-grated Parmesan cheese or Pecorino Romano over the top during the last few minutes of roasting for a melty, cheesy finish.
- Almondine – Add toasted sliced almonds for a delightful crunch. Toss them in once the green beans are finished roasting to avoid burning.
- Lemon – For a burst of fresh flavor, add some lemon zest or a squeeze of lemon juice right before serving. This brightens up the dish and adds some pleasant acidity.
When roasting green beans at 375℉, they typically take about 40 minutes. Watch for a nice golden-brown color and tenderness. If they start to darken too quickly, reduce the oven temperature slightly to prevent burning.
Yes, you can roast frozen green beans! However, they’ll need more time in the oven (about 45-50 minutes) since they’ll thaw and release moisture as they cook. Make sure to spread them out in a single layer and watch the oven.
Serving suggestions
These roasted garlic green beans go great with almost anything! Consider serving them as a crowd-pleasing side dish with turkey or ham this holiday season.
Or, serve them alongside everyday dinners like my Orange Cranberry Chicken Skillet, Baked Salmon with Orange Ginger Sauce, or Mediterranean Steak. You could even add them to grain bowls like this Southwest Steak Rice Bowl!
Storing and freezing
Store leftover garlic roasted green in an airtight container in the fridge for 3-4 days. Reheat them in the oven for the best texture. I don’t recommend freezing cooked veggies.
More green bean recipes you’ll love
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Roasted Green Beans
Ingredients
- 1 1/2 lbs fresh string beans ends trimmed
- 3 tbsp extra virgin olive oil
- 6 garlic cloves peeled and sliced in half
- 1 tsp kosher salt
- ½ tsp dry Sriracha seasoning ,or to taste (I use Weber brand- it's flavorful and not overly spicy)
- optional: coconut aminos or low-sodium soy sauce and toasted sesame seeds to taste for serving
Instructions
- Preheat oven to 375 degrees.
- Toss string beans and garlic with olive oil in a shallow roasting pan sprayed with olive oil spray or lined with parchment paper.
- Season with sriracha and salt (to taste).
- Bake, stirring a couple of times during cooking, until very tender and browned in spots, about 40 minutes.
- Serve hot or at room temperature. Drizzle with coconut aminos or soy sauce and garnish with toasted sesame seeds, if desired.
Notes
- Trim the ends. Don’t forget to trim the ends of the beans before roasting. This makes them look more appealing and ensures they cook evenly. Consider cutting larger ones in half to match the size of the smaller ones for even cooking.
- Don’t overcrowd the pan. Give the beans room to breathe when roasting! If your pan is overcrowded, they’ll steam instead of roast, preventing that delicious caramelization we’re aiming for. Use two pans if necessary.
- Quick cook option. For a faster option, roast the beans at 425°F. This will reduce the cooking time to about 25-30 minutes, so keep an eye on them and stir occasionally for even browning.
Nutrition
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My cousin is bringing me some sriracha from SF. Love vegetables any way cooked except deep fried so this is a recipe made for me. Thank you Amee and so wonderful to see you getting stronger all the time xoxo
Sriracha is the best!!! Thank you, Beverly, I’m feeling better every day! Your kind words and support mean so much! xo~