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GET IT NOWLet’s talk roasted green beans! This is one of those go-to sides that I can count on for any meal. Healthy dinner with the family? They’re here for it. Holiday spread? It’s nice to have something simple. Need a last minute side on a busy night? They’re easy and lightning fast. And while you can totally make them the basic, just-salt-and-pepper kind of way, I love jazzing mine up with a couple simple extras that make them even better. So next time you want to elevate yours without much effort, grab your baking sheet and make my oven roasted green beans recipe with me!
Why You Need My Roasted Green Beans Recipe
- Sweet, garlicky, and a little cheesy – Roasting green beans in the oven brings out their natural sweetness beautifully, but my recipe adds thinly sliced garlic and a touch of cheesy parmesan in every bite. You’re going to love it!
- Perfect crisp-tender exture – Nothing is worse than lifeless, wrinkled green beans. I’ve got handy tips below to make them crisp-tender, just as they should be.
- Fast, easy, and versatile – One of my favorite things about this veggie is it cooks so quickly! You can have it on the table in around 20 minutes (similar timing to roasted asparagus), so it’s perfect for hectic days. And if you need an easy side when you’re running around the kitchen simultaneously making 5 more Thanksgiving recipes (or other holiday dishes… um, been there), it’s nice to have something with 5-minute prep.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted green beans recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Green Beans – Fresh ones taste the best, but if all you’ve got are frozen ones, see my tips below. I used classic American green beans. Haricots verts (a.k.a. French green beans) also work great—they’ll just cook a bit faster.
- Olive Oil – The essential for roasting veggies. Avocado oil works, too.
- Garlic – My oven roasted green beans are a garlic lover’s dream! We’re using 6 thinly sliced cloves (and yes, I forgot those in the photo below 🤦🏻♀️ but they are in the recipe pictures), plus extra garlic powder. I used to use a whole head of garlic (10-12 cloves), but now think 6 is just right. Don’t worry, they caramelize and turn sweet in the oven, so they’re not overpowering. You can also use minced garlic, but I’d recommend using a bit less.
- Parmesan Cheese – You can use pre-grated like this or grate it fresh. Shredded parm works too, but it gets more melty, whereas grated gives it a texture that reminds me of breadcrumbs.
- Sea Salt & Black Pepper
If you want to roast green beans with a different flavor (or just the basic way), see my variations below.
How To Roast Green Beans
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the green beans. In a large bowl, toss them with olive oil, garlic powder, salt, and pepper.
- Roast partially. Arrange the green beans in a single layer on a baking sheet (I use this one — it’s the perfect size and doesn’t stick). Save the bowl with any oil left on the bottom for the next step. Pop in the oven to roast.
- Slice the garlic. While your green beans roast, peel and thinly slice the garlic. Toss it in the bowl with any leftover oil from the green beans. (You can add a little more oil if needed.)
- Add garlic and cheese, and roast again. Pull the pan out, sprinkle on the sliced garlic and parmesan, toss, and spread out again. Finish roasting green beans in the oven, until the garlic caramelizes and the beans are crisp-tender.
My Recipe Tips
- Trim your green beans diagonally. This gives them more surface area to roast, so they cook a little faster and more evenly.
- Each green bean should be touching the pan. Again, it’s about even cooking. Spread them out!
- Slice the garlic very thin. This will give it the best texture and prevents it from being overpowering.
- Be careful not to overcook. Green beans roasted too long will end up mushy and shriveled. I recommend checking on them a few minutes early, as the cooking time can vary depending on your pan, oven heat, and green bean thickness.
- Prefer more crispy garlic and parmesan? You can roast them the entire time with the green beans, instead of adding partway through. I don’t recommend this with minced garlic though, only sliced, as minced burns more easily.
- Can you add more parmesan? You’ll notice my green beans have just a light coating of it. I find that more doesn’t really stick to them. If you want more, I recommend sprinkling it on after roasting.
- Can you roast frozen green beans? Yes, you can! Just pat them dry to remove any ice crystals, cook for 15-20 minutes initially, then add the garlic and parmesan and finish as usual.
- Want more browning? For darker oven roasted green beans or extra caramelized garlic, stop baking a couple minutes early, and pop them under the broiler for 2-3 minutes. (I didn’t do these for these pictures, but sometimes do.)
Flavor Variations
As usual, I’ve got ways to change it up! Here are some other flavors you can try (as well as a basic version):
- Basic – I think the garlic and parm make my roasted green beans recipe special, but you can easily just omit them for a basic side! They’ll still take the same amount of total time.
- Balsamic – Add a tablespoon of balsamic vinegar together with the olive oil, or just drizzle with balsamic glaze at the end.
- Lemon – Add a splash of lemon juice together with the olive oil. For a more intense flavor, throw in a teaspoon of lemon zest, too.
- Sliced Almonds – Add them at the same time as the garlic, and they’ll get a little toasted! This version reminds me of green beans almondine.
- Sauces – If you want to get fancy, drizzle your oven roasted green beans with my pesto sauce or tahini sauce.
Serving Ideas
I think these roasted green beans with parmesan and garlic go with almost anything! You just need a main dish for a healthy dinner:
- Chicken – You could pop chicken thighs in the oven 10 minutes before the green beans, but I like making garlic butter chicken, pan fried chicken thighs, or pan seared chicken breasts on the stovetop, because everything’s ready at once. Bonus: their sauces taste amazing drizzled over the veggies!
- Seafood – My baked salmon cooks in about the same amount of time, depending on how you like your fish. Or make my quick air fryer cod or sauteed shrimp while you’ve got green beans in the oven.
- Steak – Make it a classic steakhouse meal with a top sirloin or (my fave) filet mignon. You can even branch out to pork steaks.
- Turkey – My roasted green beans recipe is fairly small, and more servings would require multiple pans, so I recommend it for a smaller gathering. Serve my roasted turkey legs, turkey wings, or Crock Pot turkey breast with it!
Roasted Green Beans (Garlic Parmesan)
My easy roasted green beans recipe is perfectly crisp-tender, with garlic and parmesan for extra flavor. Make it in just 20 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss together the green beans, olive oil, garlic powder, sea salt, and black pepper.
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Arrange the green beans in a single layer on a baking sheet. Save the bowl with any oil left on the bottom for the next step. Roast for 10 minutes.
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Meanwhile, thinly slice the garlic. Add it to the bowl from the green beans and toss with the little bit of oil in the bottom of the bowl. (You can add a teaspoon of oil if there isn’t enough to coat the garlic.)
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Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine usually take 6-8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender.
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If you like the roasted green beans darker, or you want to darken the garlic more, place them under the broiler for 2 minutes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect tender texture (without overcooking), how to get the garlic crispy if you prefer, and an option to use frozen green beans.
- More flavors: I’ve got several variations above, including a version for simple roasted green beans and add-ins to change it up.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days. They’ll lose their crispness, but I totally eat them anyway. You can also toss them into my roasted vegetable salad or vegetable soup.
- Reheat: The oven works best. Just reheat at 350 degrees F.
- Freeze: Roast for 10 minutes without the garlic and parmesan, then freeze in a single layer on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and keep in the freezer for up to 2-3 months. When you’re ready to eat, roast at 400 degrees F for 5-7 minutes until thawed, then add garlic and parmesan and roast for another 5-10 minutes until done.
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Roasted Green Beans
Gratitude Moment
You might recognize this photo from the bottom of my pork tenderloin recipe, and that’s because I served it with these roasted green beans! On busy days, I’m grateful to have reliable and easy side dishes that I can make really fast. And this is definitely one of them. I’ve been making it for 6 years, and still love it.
What are you go-to side dishes for busy nights? Let me know in the comments below!
132 Comments
Jonnae
0Love love love this recipe!
Wholesome Yum D
0I’m so glad to hear that, Jonnae! It means a lot that you’re loving the recipe so much!
Kelly P
0These are really good. Thank you for this yummy recipe. I added extra garlic and cheese. These came out great!
Wholesome Yum D
0I’m so happy to hear you liked them, Kelly! Extra garlic and cheese sounds like an amazing addition!
Melissa
0This recipe got a thumbs-up from my family! I’ve made roasted green beans in the past, but the recipes I found had different temps and different seasonings and didn’t taste like this one. I didn’t have fresh garlic on hand, but using your air fryer seasoning tip, I used 1 1/2 tsp. garlic powder and instead of pouring oil with garlic after 10 mins like you did, I just baked straight through and broiled them for 4 minutes, then cooked them for 10 more minutes. I felt like they came out really well cooked but not burnt or shriveled. The taste was fresh and it honestly paired well with the salmon I made for our protein. I’ll be adding this to my dinner recipes for sides from now on 😀
Maya | Wholesome Yum
0I’m so glad your family liked these roasted green beans, Melissa! Your meal sounds perfect. Hope you make these again soon.
AmyM
0Amazing, easy, and delicious Roasted Green Beans. The sliced garlic is perfect and the parmesan adds just the right amount of flavor. Thanks!
Maya | Wholesome Yum
0I’m glad you liked these, Amy! Enjoy!
Bill in Houston
0I made this last night, along with a roast beef and some sweet potatoes. The green beans were a hit! Good thing my kids love garlic 🙂
Julie JOY!
0These are SO good! Even if the beans get more than a few brown spots, they are delicious!
Trisha
0I don’t see an oven temperature?
Maya | Wholesome Yum
0Hi Trisha, The oven temp for this recipe is 400 degrees F. This information is on the recipe card above, please make sure to read it to ensure you don’t miss a step or ingredient.
Fred
0The ingredients list says garlic powder. Which is it?
Maya | Wholesome Yum
0Hi Fred, The ingredient list includes both fresh garlic and garlic powder.
Sue
0There are issues with your program when you change the serving sizes (not just this one, but in many others. I want 2 servings but the garlic stays at 10 – 12 cloves, and the olive oil stays at 2 tbs etc.
I have to print it out and manually overwrite the amended amounts.
Wholesome Yum D
0Hi Sue, 10-12 cloves is for the original recipe. When you adjust the recipe to 2 servings, it changes the ingredients to 1/2 a head of garlic and 1 ¼ tbsp os olive oil.
Sue
0Thanks for the reply…like I said, I realise it is a software glitch, but it is in several recipes I tried to print.
I know I can manually cross out the original amounts and rewrite the smaller amounts, but it is a hassle when just feeding 2 people.
The recipe amounts DO change when you reduce the servings, but once I hit PRINT, it reverts. And I see other have noticed it too.
Maya | Wholesome Yum
0Hi Sue, Like I said, if an amount is in the instructions, it’s because the software doesn’t support changing that. It’s not a glitch, it’s just a feature that doesn’t exist, I’m sorry. But if ALL the ingredient amounts in the ingredient list don’t match your scaled recipe, that’s fixable! If you want to change the servings for printing, please change it on the print page itself. If you change it on the blog post and then click print, the print page won’t reflect the changes. Just click print first, then change the servings directly on the print page, then print. Hope this helps!
B
0I see what she is talking about. You are correct in that the recipe (at 2 servings) now says 1/2 head and 1 1/4 tbsp BUT on the right where you typed our ’10 – 12 cloves’ for the garlic and ‘ (divided into 2 tbsp and 1/2 tbsp)’ for the oil… that does not change when servings change, which can be confusing to some. I imagine that is the same thing happening on other recipes.
Just wanted to give you that insight. Easy fix, I’m sure! 🙂
Looking forward to making these tonight!
Maya | Wholesome Yum
0Thank you for explaining! Unfortunately this is not easy to fix with the software we use for scaling the recipe, but I’ll look into how we might be able to fix this. (P.S. Update to my comment in November 2024 — I did recently update this recipe to use 6 cloves instead of 10-12.)
Selina
0Once again you have nailed it thank you so much this is fabulous I have prepared both ways I like them both but I am partial to the second method thank you once again.
Anne Coppola
0Great healthy side dish!
JB
0Love green beans and love garlic!!!!
LYNN
0Green beans are a nice change from cauliflower and or broccoli but Im not a fan of roasted vegetables. The garlic and parmesan are a nice add on but it was eh to me.
Kimberly Murphy
0This recipe sounds delicious and I can’t wait to try it! Can you do this in an air fryer as well? Anyway, thank you for this and I am eager to try it!
Maya | Wholesome Yum
0Hi Kimberly, Yes, you can. Just follow my recipe for air fryer green beans. You can add garlic and parmesan halfway through if you like!
Emily
0So good. This is my new favorite way to make green beans.
carolyn
0I love these green beans, Awesome side dish!
Lisa Ownby
0Made the green beans! Not much on garlic anymore but used less in recipe! Family really likes them.
sheila
0Tasty, these made a great side to your meat loaf recipe – thank you for telling me how to use frozen green beans, we live way out from a decent grocery store so I use a lot of frozen veggies. Costco is my source for stocking up on really good organic frozen vegetables and berries.
Tracy Timm
0This looks so good – just this year we had discovered the bagged version of this that you cook up in a skillet (with more ingredients than you can pronounce). So I am looking forward to trying this much healthier version soon!
Laurie Rozgonyi
0I love green beans! This recipe was delicious!
Amy
0I’ve made these twice since Thanksgiving. My family loves them. They are very easy and a nice change up for this standard side.
Mary
0The beans were really great!
Sandra
0Wow! Looks amazing! Great for Thanksgiving dinner
Teri
0Very delicious! Never had them this way before.
MonaLisa
0I love oven roasted green beans. The garlic and parm would make them over the top yummy!
Jan
0Garlic and parm on green beans! What’s not to love? Especially like how they are roasted and not steamed/boiled. Will try this one next with my green beans.
Kristina
0I use much the same ingredients but usually just prepare my green beans in a frying pan. We use frozen green beans and melt butter in a pan on medium heat, add the beans and season with salt, pepper, garlic powder and a little piece of chicken bouillon cube dissolved in a tbsp of water. Cover (to steam and/or speed up the cooking time) and stir occasionally or, if we have more time, leave it uncovered so the water from the frozen beans evaporates. If desired add another tbsp butter and add chopped or sliced garlic once the beans are almost done. Once done top beans with parm, turn off heat and cover pan till cheese is melted.
Lucie
0OMGoodness these are fantastic!!
Dee Jellison
0Great recipe. Love roasted veggies, especially with cheese and garlic!
Sharon
0This looks delicious! Looking for an alternative to the classic green bean casserole. Thanks!
Amanda Thompson
0Will definitely be trying this one this week. Thank you
Carolyn
0These green beans were delicious!!!!
Kathy Wood
0Looks great! Can’t wait to try this recipe.
Dena
0Delicious, healthy, easy recipe, thank you!!!
Sharon
0I can’t wait to try this! Now I have a quandary as to fix this or your recipe for green bean casserole for thanksgiving dinner.
paula
0Looks and sounds delicious. I plan to try this recipe on Thanksgiving.
Jane
0Any way to roast tasty vegetables is a winner at my house. These are great.
Dawna
0Sounds delicious! Can’t wait to try this. Thank you for the detailed instructions and tips.
Mickey
0These sound amazing. I am going to try them! Thank you!
Andi
0I can’t wait to try this recipe – looks amazing!
Carrie
0My family has always liked green beans – the easier the prep, the better for me. This one is very easy as long as the oven isn’t already busy. If it is, I simmer them on the stove top, with seasoned olive oil and some spice and serve them that way. They don’t get that crispiness, but still taste delicious and are a hit with the family.
Karen
0Very yummy!
Allison
0I will be trying this! I love roasting all my veggies and am always looking for more interesting ingredients to add. This sounds delicious!
Jane
0This is a quick and delicious recipe! So much easier than the “fried” recipes I have tried before. If you like the Chinese style green beans, you will love this!
Barbara Shaffer
0Fantastic! Absolutely delicious and I usually have all the ingredients on hand.
Janet Gomez
0This sounds great!! May have to try it this Thanksgiving!!!
Renee Berry
0I absolutely love this recipe. This is almost exactly how I make roasted potatoes, asparagus, carrots and many other veggies. The family loves them!
REBECCA BROWN
0This dish is so delicious!
Brenda
0Loved the blended taste of garlic and parmesan. Made it taste rich.
Jacqueline Marsh
0Love your recipes and this one looks delicious!