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An easy, quick, foolproof recipe for roasting green beans, or any veggie for that matter! This is my absolute favorite way to eat fresh veggies.
Easy Roasted Green Beans
I love to serve fresh veggies when I make dinner for my family. Roasting veggies is my go-to way to cook them, since I pretty much use the same recipe for all veggies. Just change up the seasonings here and there and it’s as simple as that.
I do it so much that the “recipe”, if you can even call it that, is in my head. Just turn the oven on, clean and prep the veggies, toss them with some oil and seasoning, throw them on a baking sheet and I’m good to go. I can work on the rest of dinner and not have to worry about my veggies. They always turn out perfect.
I love pretty much all veggies, but my fam…not so much. Green beans are one that’s liked by 3/4th of the fam, so with this high of a likeability ratio, they get made often. Mushrooms might be the only one with a 4/4 ratio! I honestly can’t think of any other veggie that everyone likes.
Cooking Tips for making Roasted Veggies
To roast any veggie, you’ll need a large sized baking sheet, like this one by Nordic Ware. I am really loving all of the copper cookware out these days, as they really do help prevent the food from sticking. So much better than the old dark grey “nonstick” cookware that probably only worked the first time.
I go back and forth between using a silicone mat. This one by Real Simple is one I use all the time, and I love it. It keeps the baking sheet nice and clean, and no cooking spray is needed. You can also throw it in the dishwasher.
The only reason I don’t use the silicone mat sometimes when making roasted veggies is because I like to get the dark crispiness on the veggies, and you won’t really get that when you use the mat. It just depends on my mood. Roasted crispiness, or easy cleanup??
As I mentioned above, you can use this method with any veggies. Try to make sure to get them cut uniform in size so they’ll cook evenly. You also should make sure to spread the veggies out so there is a little bit of room in between, if at all possible. If you cram too many veggies on the pan, they’ll end up steaming instead of roasting, and you won’t get that nice roasted char and flavor.
For the seasonings, I highly suggest experimenting with different spices and herbs to see what you like best. Some common ones I use a lot are garlic powder, onion powder, lemon pepper…rosemary is GREAT with potatoes.
For this recipe, I used one of my favorite spice blends from The Spice & Tea Exchange which is the Coastal Blend. This company has so many amazing spices you’ll definitely have a hard time picking only a few. The Coastal Blend has garlic, green peppercorns, salt, onion powder, chives, shallots, dill, lemon zest and lemon verbena. I HIGHLY recommend it. I’m sad that I”m out of it…so I really do need to make a trip there very soon to stock up.
Another great thing about preparing veggies this way is that you will still get the health benefits of the nutrition in the veggies . Boiling or steaming veggies causes a lot of the nutrition to be lost in the steam that escapes.
Let me know what veggies and spice combos you try out!
Easy Roasted Green Beans
- 2 pounds green beans washed and ends trimmed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 2 tablespoons seasoning blend of your choice
- Preheat oven to 425°F.
- Place beans on a baking sheet. Drizzle olive oil and sprinkle salt and seasoning. Toss beans to coat evenly.
- Bake for 15 minutes, then stir beans around. Bake another 10 minutes.
This recipe would be the perfect side dish to serve with my Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce. Enjoy!
Also check out Southern Plate’s Meal Plan Monday post for lots of amazing recipes from other fellow bloggers. I love checking this out every week to try out some new recipes. Enjoy!