Perfect sheet pan oven-roasted Crack Green Beans {The BEST Savory Roasted Green Beans}. A must make quick and easy vegetable recipe to serve with your next meal. From oven to table in under 20-minutes and flavored outrageously with a secret ingredient, these savory roasted green beans will become your newest weeknight dinner obsession.
The ultimate salty and slightly tangy side dish to serve with buttery garlic Steak Bites or this Slow Cooker Pineapple Brown Sugar Ham.
Classic roasted green beans with Hidden Valley ranch seasoning, a tablespoon or two of freshly grated parmesan cheese, and crunchy sliced almonds. This fast 20-minute, healthy vegetable side dish doubles down as the perfect Thanksgiving, Christmas, and Easter dinner side dish recipe to serve to family and guests year round while entertaining.
If you’re looking to add a new flavor to your table for a regular dinner meal or a holiday celebration, you’ll surprise guests with this simply divine green bean baked vegetable. Roasting beans requires a no boil method. It is the way to prepare them if you like the flavor and texture of fresh green beans. Pair it with a yummy sauce or a little seasoning and it’s a match made in vegetable heaven.
September is my favorite month of the year. I love the the fall season simply for the harvest of fresh produce like green beans. I buy my green beans from local farms in my neighborhood while they are in season or farmers markets. Another no fail great option is to buy them from the grocery store in the bin. For this recipe, you’ll need about two pounds of fresh beans. It sounds like a lot but this savory recipe is delicious, tasty, and incredibly easy to eat with a meal or on its own as a snack.
How to Make Roasted Green Beans
- Wash and dry green beans. Pat all the water off from the green beans so they don’t steam in the oven.
- Trim the ends of the beans. Usually, little stems are attached to some green beans if they are bought fresh from a bin. Sort the green beans and toss any beans that are too small or wilted.
- Whisk together oil, and seasonings.
- In a large bowl, toss the green beans in the oil mixture until they are coated.
- Spread evenly on a large rimmed baking sheet or two. Don’t crowd the beans too much or they will steam. See the photo above.
- Bake in oven at 425°F for 15 minutes.
- Place on a serving platter.
- Garnish with parmesan cheese and almonds.
Buying Green Beans
I encourage picking and buying fresh, firm, and vibrantly colored green beans that snap when they are bent. Skip the small, wilted beans. Also, buy them fresh from the bin.
Green beans are available in a variety of ways from prepackaged beans, to canned, frozen, and fresh. If green beans are not available to choose from a bin, my second option is to buy them prepackaged. Buying the legumes this way means less prep work since most of the stems are already cut.
Ingredients in Savory Green Beans
Green Beans: Look for beans that have a nice green color, are firm, and snap when bent back. Weigh a little over two pound on a grocery scale if you’re buying them from a container. If buying them prepackaged, make sure to buy enough to roast. However, this recipe can easily be halved. Toss any beans that have turned brown, are soft, or are very tiny in size.
Oil: Using fat is important when it comes to roasting vegetables or in this case, green beans. I like to use vegetable oil because it reliable but olive oil, or bacon grease work well, too. It’s crutial to make sure the beans are evenly coated in the oil. This is where the oil and oven do the magic in cooking the beans and providing an evenly tender bite when eating them.
Seasonings: I use classics like salt, pepper, a little spicy heat with red pepper flakes, and ranch seasoning dry powder. The ranch powder can be found in the salad dressing aisle near the dressings. It comes in a packet or a plastic container. I buy the container because I like to use it in a variety of different meals in the kitchen.
Toppings: A little parmesan cheese adds a nice nutty flavor. I like to grate fresh parmesan cheese. Also, I like the texture of almonds in this dish. It reminds me of green bean almondine which is also a very tasty side dish that’s Traditionally served for holidays like Thanksgiving, Christmas, Easter, Mother’s Day, and family gatherings. Use any nuts you prefer or skip them all together if someone has a nut allergy.
For more flavor enhancements, see my notes below to take the taste up a notch.
Preparing Green Beans
- Cut any stems off of the bottom of the bean. I use kitchen shears to simply cut the stems off. A knife works just as well, too. Line a handful of beans up neatly, and cut the tips off all at once. If buying prepackaged green beans from the produce refrigerator section, you’ll most likely skip the next few steps.
- Remove any damaged beans. Any wilted greens should be tossed away. Super tiny beans are fine to use but I usually remove them from roasting since they cook too fast and get limp. I aim to cook them at a high temperature where they result in a mild crunch.
- Rinse and dry well. Rinse the beans under cold water in a colander. Allow the water to drain before placing them on towels to dry. Place a large bathroom towel or a kitchen towel on the countertop. Lay out the beans and pat them dry with another towel. Be careful not to be too forceful, otherwise the beans will split in half. Very well dried green beans will result in just enough browning and crisping. If they are wet, they will steam thus resulting in a different texture.
- Space the vegetable on the roasting pan. This will ensure the beans roast properly. The beans can overlap and lay on top of each other, just be sure to not stuff it to the brim. I use an extra large cookie sheet to roast green beans but use two sheets if necessary.
- Roast in the oven at 425°F for 15 minutes on a rimmed baking sheet. The beans should be fork tender, have a slight crunch, and bright green color. The beans will continue to cook once they are removed from the oven. For softer beans, simply turn off the oven, leave the door closed, and leave the beans in there for another 8-10 minutes. The beans should be tender but not too soft or you run the risk of them being soggy. Green beans with a little bite that may appear undercooked are much more preferred than overcooked.
Flavorful Green Bean Variations
- There are so many different variations to roasted green beans that come to mind. Here are a few ways to take this dish to the next level.
- Replace vinegar with a few teaspoons of lemon juice and zest.
- Add finely chopped mint, parsley, chives, green onions, or basil to the mix.
- Use candied pecans or regular pecans instead of almonds.
- Roast cherry tomatoes along with the green beans. I personally have done this many times and love it!
- Serve it with cut up fresh figs.
- Use toasted almonds or make your own from scratch at home.
- Drizzle with an aged balsamic glaze. Seriously delicious!
- Bacon. Sprinkle chopped bacon on top to garnish.
- Add crumbled cheese such as blue cheese, feta cheese, or goat cheese.
- Add burrata cheese to the roasting pan and spread it across the green beans.
- Serve with sun-dried tomatoes, olives, and top with goat cheese.
- Serve with toasted sesame seeds.
- Brown panko crumbs or bread crumbs and serve on top.
- Toss with brown butter and minced garlic.
- Add a handful of dried cranberries, dried blueberries, or dried cherries for the holidays.
Pairings You’ll Love with Roasted Green Beans
- Meatloaf
- Honey Baked Ham
- Shepherd’s Pie
- Grilled Flank Steak
- Slow Cooker Turkey Breast
- Juicy Roast Turkey
Other Vegetables You’ll Love
- Crack Brussels Sprouts
- Crack Broccoli
- Crack Asparagus
- Crack Carrots
- Crack Tomatoes
- Crack Cauliflower
- Green Bean Bacon Bundles
Magic happens when roasting vegetables. The oven’s dry heat drives off water to concentrate flavor while the fat (oil) encourages browning. It transforms raw vegetables like green beans into something entirely different. The trick is to use the right method for each vegetable. Plus, roasting is a great way to breathe life vegetables like green beans. Tip: When preparing beans, it’s important to keep them relatively the same size and create plenty of surface area on the roasting pan. This will result in evenly cooked green beans with a little browning.
Crack Green Beans {The Best Savory Roasted Green Beans}
Ingredients
- 2 lb green beans (trimmed)
- ⅓ cup vegetable oil
- 4 tsp ranch seasoning dry powder
- ¾ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ⅛ tsp red pepper flakes
- ½ tsp vinegar (I used rice vinegar)
- 3 tbsp parmesan cheese (grated)
- 2 tbsp almonds (sliced)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Wash and thoroughly dry green beans.
- Trim any stems from green beans with a knife or kitchen scissors.
- In a large bowl, combine vegetable oil, ranch powder, salt, pepper, garlic powder, red pepper flakes, and vinegar.
- Whisk ingredients until well combined.
- Add green beans to bowl and toss in oil mixture until beans are well coated.
- Spread prepared green beans on cookie sheet evenly.
- Bake in oven for 15 minutes.
- TIP: Green beans will still be somewhat crunchy. If a softer texture is desired, turn off oven and allow to sit in closed oven for 10 minutes. This will soften the beans.
- Place roasted green beans in serving bowl. Toss with grated parmesan cheese and almonds.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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One Response
Really easy and quick to fix! I love the suggestions on what recipes to turn out a complete meal!