Roasted green beans are a delicious and easy side dish that take green beans to next level deliciousness, without the fuss.
There is a place here locally in Birmingham that specializes in carry-away home cooking called Ashley Mac’s. They have the most decadent bacon and brown sugar green beans. Truly next level! And full of flavor.
I was inspired by those decadent green beans to create a next-level-green-bean recipe of my own. I knew that I could get a ton of flavor with my kitchen creativity.
But I wanted something a little lighter, simpler and more every day…yet still bursting with tons of extra flavor. You know what I mean? And I think I nailed it, y’all.🙌🏻
If you have not been a huge green bean fan, these roasted green beans might change your mind. Roasting vegetables is my favorite!
You name a vegetable, and I have probably tried to roast it!😂👌🏻Some examples:
- Roasted broccoli and mushrooms
- Rainbow roasted vegetables
- Lemon garlic Brussels sprouts
- Roasted thyme carrots
- Roasted asparagus
- Garlic and rosemary roasted potatoes
How to Make Roasted Green Beans
I take a pound of fresh green beans, and I wash and trim them up. If you can buy them already washed and trimmed, even better! A pound will be good for about four generous servings, which is perfect for my family.
I pat them dry with a clean kitchen towel, and then I transfer them to a baking sheet, lined with parchment paper. You could also use aluminum foil, if you prefer.
I drizzle a little olive oil over them.
I sprinkle on salt, pepper and garlic powder. And then I use my hands to toss everything up, right on the sheet pan, y’all.
This helps evenly distribute the oil and seasonings. You could roast them up just as they are. And we have! Lots of times.
But I am feeling kind of extra with this recipe. 😎 So I use my super flavorful, game-changing ingredient: shallots!
If you have not used shallots before, they give amazing flavor! They are like a milder version of an onion. I used to think shallots were reserved for fancy cooking. 😂 I have changed my mind, and I want to put them in all the things!
If you need a substitute, you can use onion. I would definitely recommend one of the sweeter varieties, like Vidalia onions or sweet yellow onions. But I highly recommend that you try the shallot!
I dice it up pretty small, and then I make it rain shallot over my green beans.
Then I put that pan of goodness in a preheated 400 degree oven, cooking until the green beans just start to shrivel. That was about 24 minutes for me.
Heads up: I did give everything a good little toss (with tongs) about half way though. This just ensures that everything gets evenly cooked.
The result is heavenly, flavorful green beans. 😍
They get a little sweetness from the shallot, plus a ton of flavor from the seasonings. And they are just SO delicious! I hope y’all enjoy them as much as we have.
Roasted Green Beans Recipe
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Roasted Green Beans (with shallot)
Roasted green beans are a delicious and easy side dish that take green beans to next level deliciousness, without the fuss.
Ingredients
- 1 pound fresh green beans washed and ends trimmed
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- 2 shallots finely diced
- salt and pepper to taste - I start with 1/4 tsp coarse salt and 1/4 pepper, and then add more to taste at the end if needed
Instructions
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Pat the green beans dry with a clean kitchen towel, and then transfer them to a baking sheet lined with parchment paper. You could also use aluminum foil, if you prefer.
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Drizzle the green beans with olive oil.
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Sprinkle on the salt, pepper and garlic powder.
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Use your hands to toss everything up, right on the sheet pan.
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Sprinkle the diced shallot on top.
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Bake in a preheated oven at 400 degrees until green beans just barely start to shrivel, about 20 to 25 minutes, carefully tossing half-way through with tongs.
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Serve immediately, and save leftovers in the refrigerator for up to a week.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
One pound of green beans yields four generous servings.
You can substitute the shallots with a sweeter variety of onion, such as Vidalia onions or sweet yellow onions. I highly recommend the shallot, though!
Save leftovers in the refrigerator for up to a week.
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