These roasted green beans are flavorful and crisp, seasoned with freshly grated parmesan cheese, garlic, lemon juice, and slivered almonds! I’ve also added optional fresh basil. These are a perfect side dish to serve alongside your favorite dinner, and they also make a great snack. Roasted green beans are also a great option if you’re seeking a simple Thanksgiving side dish alternative to green bean casserole.
When I was younger, I mainly associated green beans with Thanksgiving, which I don’t think is very uncommon. However, green beans deserve much more love and attention than that. Green bean casserole can be a wonderful thing, but lightly steamed, sautéed or roasted green beans are a classic side dish that pair well with so many entrees.
Roasting is almost always my favorite way to prepare vegetables, and green beans are no exception. Caramelizing adds much more flavor and crunch than you’ll get through steaming or blanching them.
Tips for Roasted Green Beans
- For best flavor, use green beans as soon as possible after purchasing them; they lose moisture and sweetness quickly after being picked. When raw, green beans should have some snap when bent in half as opposed to being rubbery.
- When you’re preparing fresh green beans, you need to remove the tips. You can either line them up on a cutting board and slice off the tips all at once, or do what I do: snip off the edges using kitchen shears. I personally prefer using kitchen shears, even though the other way is a bit faster. The shears are more precise (and you don’t have to cut off one stem at a time; you can work in batches).
- This is a very basic roasted green beans recipe, but you can jazz it up! Try using a different cheese (grated asiago, pecorino or gruyere are all good options), swap out the nuts (chopped peanuts, pine nuts), or add a drizzle of toasted nut oil at the end for more flavor (hazelnut or toasted sesame oil, for example).
Recipe Pairing Suggestions
This versatile side dish can be paired with so many recipes. Try serving it with chicken marsala, teriyaki salmon, or eggplant lasagna! I also think it would go wonderfully with this roasted pork tenderloin from Fifteen Spatulas.
More Roasted Vegetables
- 1/4 cup slivered almonds
- 1 pound green beans, trimmed
- 3 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons lemon juice (approximately 1/2 medium lemon)
- 1/4 cup freshly grated parmesan, or to taste
- Optional: 1/4 cup basil, sliced thin
Place an oven rack on the center shelf and preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment.
Toast the almonds until fragrant and golden, approximately 7-10 minutes, shaking the pan every 3-4 minutes to ensure even cooking. Remove the almonds from the oven, and increase the temperature to 450 degrees F.
Place the green beans and garlic on the baking sheet. Drizzle with olive oil and toss to coat, then season with the salt and pepper. Spread the ingredients out evenly, and roast for approximately 25 minutes, using a spatula to stir the vegetables halfway through. The green beans are ready when they're caramelized and crunchy on the outside, but still slightly toothsome when you bite into them.
Remove from the oven and top with lemon juice, almonds, parmesan, and basil, if using. Serve immediately.
You can save time by purchasing toasted slivered almonds.
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