Roasted Green Beans are a perfect side dish recipe for all kinds of meals—weeknights, Sunday night dinner and holidays—these fit the bill. This 8-ingredient side dish is incredibly easy to prepare and packed with flavor from seemingly simple ingredients.

How to Roast Green Beans

There is a trick to making the best roasted green beans and it all lies in how you prepare them for the oven. To ensure the green beans cook in a timely manner, and cook through without burning, you first have to steam them a bit.

Stay with me.

This recipe steams the green beans on the baking sheet in the oven. By tightly covering the baking sheet with foil, the green beans end up steaming themselves. Voila!

After a quick 10-minute steam, they’re ready to roast. Remove the foil and continue to roast the green beans for another 10 or so minutes. It can’t get easier than this!  

While the green beans are in the oven, whisk up a simple sauce made of olive oil, garlic, lemon zest and juice, and Dijon.

Immediately transfer the beans from the oven to the garlic sauce and toss to coat. It’s important to transfer the hot beans to the sauce quickly because the heat and steam from the beans partially cook the garlic, lessening its harsh flavor.

Finish the green beans with some toasted nuts and chopped fresh herbs, whatever you have on hand will work.

Green beans, vinaigrette, cheese, pine nuts and basil on a large white serving plate with a silver brushed spoon.

Can I Use Haricots Verts?

Of course! Using haricots verts will elevate the elegance of this simple side dish. Keep an eye on the haricots verts as they roast. Since they are thinner, they may only need 8 minutes or so once uncovered. 

Roasted Green Beans For a Crowd

These roasted green beans with garlic can easily be doubled, tripled, quadrupled even, to feed a large.

Tips for Scaling the Recipe:

  • Depending on how many you are cooking for, you may need two or three baking sheets to fit all of the beans on.
  • Use a large mixing bowl, or even two, for tossing the roasted green beans with the garlic-lemon sauce.

Calculating How Many Pounds of Green Beans You Need

  • 8 people — 3 pounds
  • 12 people — 4½ pounds
  • 16 people — 6 pounds
  • 20 people — 7½ pounds
Roasted green beans, vinaigrette, cheese, pine nuts and basil on a large white serving plate with a silver brushed spoon.

How to Serve Roasted Green Beans?

These roasted green beans were developed to be a go-to, anytime side dish. With a simple ingredients list and approachable flavors, these roasted green beans go with all kinds of main dishes!

I love to serve roasted green beans with a cozy, hearty main dish. Here are some of my favorite main dishes I like to pair with roasted green beans:

Make it a full menu! Invite some friends over and throw an Easy Italian Dinner Party complete with Pasta alla Puttanesca and Chocolate Orange Negronis.

Roasted Green Beans

5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 cups (4 servings)
Category Side Dish
Cuisine American/Italian


Crisp-tender roasted green beans with garlic, basil and pine nuts!


  • pounds green beans, trimmed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons honey, or maple syrup to make it vegan
  • Salt and pepper
  • tablespoon white balsamic vinegar (or fresh lemon juice*)
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard
  • ¼ cup chiffonade basil
  • ¼ cup toasted pine nuts
  • Parmesan or aged white Cheddat, peeled into large shreds


  • Heat oven to 425°F (218ºC) with rack set in lowest position.
  • Toss beans with 1½ tablespoon oil, 2 teaspoons honey, ½ teaspoon salt and ¼ teaspoon pepper until evenly coated; arrange in a single layer on a baking sheet.
  • Tightly cover baking sheet with foil and roast 10 minutes. Remove foil and roast until beans are tender and start to brown, about 12 minutes, stirring halfway through.
  • Meanwhile, whisk remaining 1½ tablespoons oil, 1½ tablespoons white balsamic, 2 grated cloves garlic, and 2 teaspoons Dijon together in a large bowl; season with salt and pepper to taste.
  • Immediately transfer beans to bowl with oil-garlic mixture and toss to coat; season with salt and pepper to taste. Transfer to a serving dish and top with ¼ cup basil, ¼ cup pine nuts and cheese.


If you opt for lemon juice instead of white balsamic, start with 1 tablespoon of juice and adjust as needed. I also like to add grated lemon zest if I’m using juice. 
Storage: store leftovers in an airtight container in the fridge for up to 4 days. 


Serving: 1cupCalories: 187kcalCarbohydrates: 16gProtein: 5gFat: 13gSaturated Fat: 1.5gSodium: 380mgFiber: 7gSugar: 6g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Roasted green beans, vinaigrette, cheese, pine nuts and basil on a large white serving plate with a silver brushed spoon.

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe

Share it with the world


About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?