Roasted Green Beans


Gluten-Free, Non-Dairy, Non-Gluten, Side Dishes, Sides, Vegetables, Vegetarian

Makes Serves 4 ∙ Source



1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

2. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

3. Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.


Stephenie: These are tasty. I use garlic salt instead of basic salt. Tasty and easy.

An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.

Mature supermarket green beans are often tough and dull, needing special treatment to become tender and flavorful. Braising works, but the stovetop can get awfully crowded as dinnertime approaches. Roasting is a great option for many vegetables, and we wanted to find out if this technique could help transform older green beans, giving them a flavor comparable to sweet, fresh-picked beans.

A remarkably simple test produced outstanding results: Beans roasted in a 450-degree oven with only oil, salt, and pepper transformed aged specimens into deeply caramelized, full-flavored beans. Just 20 minutes of roasting reversed the aging process (converting starch back to sugar) and encouraged flavorful browning. Just 1 tablespoon of oil was enough to lend flavor and moisture without making the beans greasy. Lining the pan with foil prevented scorching and made for easy cleanup.

Nutritional Info

Cal 70; Fat 3.5 g; Sat fat 0 g; Chol 0 mg; Carb 8 g; Protein 32g; Fiber 4 g; Sodium 30 mg