Just 15 minutes in a 425°F oven, and this delicious side dish is ready! Even the leftovers are excellent. I make green beans often for my family (the Picky Eater likes them, which is a huge incentive). So, I try to vary how I prepare them to ensure we don’t get bored. I have experimented with many recipes over the years, including green beans with bacon and green beans almondine. Oven roasting is one of my favorite ways to prepare this vegetable. It’s easy and delicious. My family enjoys this recipe, and the leftovers are almost as good as the freshly cooked beans.
Recipe Card
Fresh green beans: I don’t recommend baking frozen (or frozen and defrosted) beans. I tried frozen, and it wasn’t as good. The beans were too mushy. Fresh is definitely the way to go. Olive oil: My favorite oil to cook with - it’s so delicious. But if you prefer an oil with a higher smoke point, avocado oil is another good (though not as flavorful) option. You could also use melted butter - I often do. To season: Kosher salt, black pepper, and garlic powder.
You start by coating fresh green beans in olive oil, kosher salt, black pepper, and garlic powder. I use my hands to ensure the beans are well-coated: Bake them in the oven until tender and browned in spots, about 15 minutes at 425°F. Here they are in the oven - one pan with salmon and another with the beans: And here they are served for dinner: Other main courses that can be baked in the same oven as the beans:
Baked cod - same as the salmon, it’s convenient when the main and side dishes can be simultaneously cooked in the same oven. Keto chicken parmesan - this is a fairly rich main dish, so I like to serve it with a side of vegetables to balance it out. Baked chicken legs - these need to spend about 45 minutes in the oven, so I put them into the oven 30 minutes before the beans. Roasted rack of lamb - this rich and fatty meat is nicely balanced by the crisp vegetables.
