These roasted green beans are a symphony of flavors: the natural sweetness of oven-roasted green beans is enhanced by olive oil and mellow roasted garlic, while zesty lemon and briny capers provide a bright contrast. These baked green beans are a staple on my Thanksgiving table, along side my Balsamic Brussel Sprouts, but I also make them on a near-weekly basis throughout the rest of the year.
Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
Green Beans: Fresh oven-roasted green beans have a deeper, more concentrated flavor than boiled or steamed beans. I love that roasting them intensifies their natural sweetness just like in my Bacon and Brown Sugar Arkansas Green Beans.
Lemon Zest and Lemon Juice: These lend a fresh, tangy brightness to the dish.
Capers: These add a unique briny and slightly tangy flavor, making the dish more vibrant and interesting, similar to their use in my Spicy Basque Chicken with Saffron Rice.
Variations
Nuts: Toss in some slivered almonds, pine nuts, or chopped walnuts for added crunch and a boost in flavor and nutrition. Cheese: Sprinkle with grated Parmesan cheese, crumbled feta, or goat cheese right after the beans come out of the oven for a creamy, tangy addition. Spices: Add a little heat with crushed red pepper flakes or a sprinkle of smoked paprika.
How to Make Oven Roasted Green Beans
Step #1: First, I trim the green beans. I only cut off the end that was attached to the bean stalk. Step #2: Then, I throw them onto a parchment-lined baking sheet and drizzle them with olive oil. Step #3: Next, the beans are topped with fresh lemon zest and lemon juice. Step #4: Minced garlic and pickled capers are also invited to this party and added on top. Step #5: Salt and pepper are added on top. Step #6: I use my hands to massage and toss all of that together on the pan. You can also do this in a large bowl if that is what you prefer. Step #7: Then put it into a 400 degree oven for about 15-25 minutes until they are tender and slightly browned.
Expert Tips
You can cook more than one pound of beans at a time in the oven, but use multiple roasting pans. The roasting time will be about the same as for one pound; however, you’ll need to rotate the pans between the high and low racks halfway through for even browning. Avoid overcrowding the baking sheet. Spread the green beans out in a single layer to ensure they roast evenly and get that desired caramelization. Don’t overcook! Keep an eye on the beans near the end of cooking and remove any that look cooked to your liking. Serve quickly. Roasting brings out a lot of natural sugars in green beans. That’s why they taste so good! But like other vegetables, those sugars quickly turn to starch as the green beans cool. So don’t let them sit around once they come out of the oven or you’ll lose some of their flavor and texture.
Storage and Reheating
If you have any leftovers you can store them in an airtight container in your refrigerator for 2-3 days. With this recipe using fresh green beans I do not recommend freezing this dish. To reheat you can do so in the microwave on 30 second intervals until everything has warmed through.
More Delicious Side Dishes You Will Love
Balsamic Brussel Sprouts Braised Flat Beans in Tomato Sauce Lyonnaise Potatoes Easy Roasted Bombay Potatoes
