How to Cook Green Beans

If your mind immediately goes to boiling or steaming when you think of how to cook green beans, you're missing out on a terrific option for showcasing their natural flavors: roasting. As with other vegetables, roasting brings out the flavor of your green beans without reducing them to mush. The end result is slightly firm on the outside and tender on the inside. Roasted green beans even make for a fun finger food substitute for French fries, making them a popular way to entice kids to eat more veggies. You may even want to offer ranch or other dressing for dipping. For even more flavor, add some seasoning blends or oils before or after roasting. Try hot pepper oil and sea salt, rosemary and lemon, citrus or curry, flavored soy sauces or rubs, caramelized butter or whatever best complements your meal. You may be surprised at how versatile ordinary green beans truly are once you start to play around with different flavors.
-Hi, I'm Miranda with, and today, I'm gonna show you how to make basic roasted green beans. So, this is a fantastic, easy, super yummy side dish that would delicious paired with chicken, beef, or fish. So, I have all the ingredients laid out here. We're gonna do 1 pound of greens beans washed with the steam and trimmed, then we're going to use 1 to 3 tablespoons of extra virgin olive oil. We just wanna have enough to coat. So, it started 3 and may not use it all. So, we'll just check in and see, then half of a teaspoon of salt, and lemon juice is optional here. So, I have a nice little squeeze that we're gonna finish off at the end, but if you don't have lemon juice, feel free to skip that part, and then also a little pinch of pepper. The oven behind me is preheated to 475 degrees, and I've moved one of racks right into the middle of the oven because when you're roasting-- and that will really ensure that you got a nice, even, you know, cooked dish throughout. I have this baking sheet, which has been lined with parchment paper, and I'm just gonna set this to the side as I start by drizzling in some oil here. I just gonna drizzle, drizzle, drizzle. Okay. And see you have some settling in the bottom, which you're gonna be able to toast, and then just sprinkle that salt, okay. We're just gonna give a little toast here, and you know, depending on the size of [unk] just as easier to just get in there with your hands and this coated nicely. So, see, I still have some like olive oil at that bottom. I'm definitely not gonna need to add in anymore. Some just gonna left that hangout over there and just give my little pinch of pepper, perfect, okay. Wipe off the hand. You don't want slipper hand when you're trying to put something into the oven, and let's pop this on for baking sheet here. Beautiful, beautiful, and I'm just gonna spread them out. So everything kind of can evenly cook and has a chance to get nice and yummy and roasted. So, just make sure, this is evenly spread throughout. Now, we're gonna pop it in the oven, which again is at 475 degrees and we're gonna let this cook for about 15 minutes until they are tender and a little bit brown. So, we're gonna come back then. Okay, so our greens beans roasted for 15 minutes at 475. Check out how lovely they look. So, this is what you're looking for. So, a little bit brown. Look at that perfect like roasted-ness. They're still tender, like they're still pliable, and they do get a little bit sort crinkle, just a tiny, but the texture. So, when it looks like this, you know you're going to go. This is perfectly classic wonderful side dish, but we're not quite done. We're gonna finish it off. Lemon juice is optional, but I think it provides a nice little zing at the end. So, we're just gonna do like a little drizzle of lemon juice and then just a more salt and pepper to taste on. Remember we did a tiny bit in the beginning, but so it's good to add a little bit more to, you know, finish off the dish. If you like a little, do a little. If you like a lot, do a lot, and pepper is a nice flavor with green beans like a nice crunchy chip and, you know, pepper and lemon together are always fantastic, so just give this another little toast and if you decide to go ahead with the lemon, and you're good to go. Very, very easy, really healthy, full of those like heart healthy olive oil because we didn't use butter. There you have it. That's you make basic roasted green beans. Thanks for watching, and for more great recipes and savings, visit us

What You'll Need

  • 1   pound green beans, stem ends trimmed

  • 1 - 3   tablespoons extra-virgin olive oil

  • 1/2  teaspoon kosher salt; more to taste

  •  Freshly ground black pepper

  •  Fresh lemon juice (optional)

Step By Step

Position a rack in the center of the oven and heat the oven to 475 degrees F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the green beans with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the beans out onto the baking sheet and arrange them so that they are evenly spaced. If the beans cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beans until they're tender, a bit shriveled, and slightly browned, about 15 minutes.
Return the green beans to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

While almost everyone knows a method for how to cook green beans, it's easy to get into a rut preparing them the same way over and over. This recipe offers a novel approach that may just be a hit with even the pickiest eaters. Since changing the flavor profile is as easy as sprinkling in different spices and herbs or drizzling in flavored oils or sauces, green beans need never again fall under the category of "same old, same old."
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