FREE 5-Ingredient Recipe EBook
- Why You Need My Roasted Green Beans Recipe
- Ingredients & Substitutions
- How To Roast Green Beans
- My Recipe Tips
- Flavor Variations
- Serving Ideas
- Roasted Green Beans (Garlic Parmesan) Recipe card
- Gratitude Moment
- Recipe Reviews
Let’s talk roasted green beans ! This is one of those go-to sides that I can count on for any meal. Healthy dinner with the family? They’re here for it. Holiday spread? It’s nice to have something simple. Need a last minute side on a busy night? They’re easy and lightning fast. And while you can totally make them the basic, just-salt-and-pepper kind of way, I love jazzing mine up with a couple simple extras that make them even better. So next time you want to elevate yours without much effort, grab your baking sheet and make my oven roasted green beans recipe with me!
Why You Need My Roasted Green Beans Recipe
- Sweet, garlicky, and a little cheesy – Roasting green beans in the oven brings out their natural sweetness beautifully, but my recipe adds thinly sliced garlic and a touch of cheesy parmesan in every bite. You’re going to love it!
- Perfect crisp-tender exture – Nothing is worse than lifeless, wrinkled green beans. I’ve got handy tips below to make them crisp-tender, just as they should be.
- Fast, easy, and versatile – One of my favorite things about this veggie is it cooks so quickly! You can have it on the table in around 20 minutes (similar timing to roasted asparagus ), so it’s perfect for hectic days. And if you need an easy side when you’re running around the kitchen simultaneously making 5 more Thanksgiving recipes (or other holiday dishes … um, been there), it’s nice to have something with 5-minute prep.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted green beans recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Fresh Green Beans – Fresh ones taste the best, but if all you’ve got are frozen ones, see my tips below. I used classic American green beans. Haricots verts (a.k.a. French green beans) also work great—they’ll just cook a bit faster.
- Olive Oil – The essential for roasting veggies. Avocado oil works, too.
- Garlic – My oven roasted green beans are a garlic lover’s dream! We’re using 6 thinly sliced cloves (and yes, I forgot those in the photo below 🤦🏻♀️ but they are in the recipe pictures), plus extra garlic powder . I used to use a whole head of garlic (10-12 cloves), but now think 6 is just right. Don’t worry, they caramelize and turn sweet in the oven, so they’re not overpowering. You can also use minced garlic, but I’d recommend using a bit less.
- Parmesan Cheese – You can use pre-grated like this or grate it fresh. Shredded parm works too, but it gets more melty, whereas grated gives it a texture that reminds me of breadcrumbs.
- Sea Salt & Black Pepper
If you want to roast green beans with a different flavor (or just the basic way), see my variations below.
How To Roast Green Beans
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the green beans. In a large bowl, toss them with olive oil, garlic powder, salt, and pepper.
- Roast partially. Arrange the green beans in a single layer on a baking sheet ( I use this one — it’s the perfect size and doesn’t stick). Save the bowl with any oil left on the bottom for the next step. Pop in the oven to roast.
- Slice the garlic. While your green beans roast, peel and thinly slice the garlic. Toss it in the bowl with any leftover oil from the green beans. (You can add a little more oil if needed.)
- Add garlic and cheese, and roast again. Pull the pan out, sprinkle on the sliced garlic and parmesan, toss, and spread out again. Finish roasting green beans in the oven, until the garlic caramelizes and the beans are crisp-tender.
My Recipe Tips
- Trim your green beans diagonally. This gives them more surface area to roast, so they cook a little faster and more evenly.
- Each green bean should be touching the pan. Again, it’s about even cooking. Spread them out!
- Slice the garlic very thin. This will give it the best texture and prevents it from being overpowering.
- Be careful not to overcook. Green beans roasted too long will end up mushy and shriveled. I recommend checking on them a few minutes early, as the cooking time can vary depending on your pan, oven heat, and green bean thickness.
- Prefer more crispy garlic and parmesan? You can roast them the entire time with the green beans, instead of adding partway through. I don’t recommend this with minced garlic though, only sliced, as minced burns more easily.
- Can you add more parmesan? You’ll notice my green beans have just a light coating of it. I find that more doesn’t really stick to them. If you want more, I recommend sprinkling it on after roasting.
- Can you roast frozen green beans? Yes, you can! Just pat them dry to remove any ice crystals, cook for 15-20 minutes initially, then add the garlic and parmesan and finish as usual.
- Want more browning? For darker oven roasted green beans or extra caramelized garlic, stop baking a couple minutes early, and pop them under the broiler for 2-3 minutes. (I didn’t do these for these pictures, but sometimes do.)
Flavor Variations
As usual, I’ve got ways to change it up! Here are some other flavors you can try (as well as a basic version):
- Basic – I think the garlic and parm make my roasted green beans recipe special, but you can easily just omit them for a basic side! They’ll still take the same amount of total time.
- Balsamic – Add a tablespoon of balsamic vinegar together with the olive oil, or just drizzle with balsamic glaze at the end.
- Lemon – Add a splash of lemon juice together with the olive oil. For a more intense flavor, throw in a teaspoon of lemon zest, too.
- Sliced Almonds – Add them at the same time as the garlic, and they’ll get a little toasted! This version reminds me of green beans almondine .
- Sauces – If you want to get fancy, drizzle your oven roasted green beans with my pesto sauce or tahini sauce .
Serving Ideas
I think these roasted green beans with parmesan and garlic go with almost anything! You just need a main dish for a healthy dinner :
- Chicken – You could pop chicken thighs in the oven 10 minutes before the green beans, but I like making garlic butter chicken , pan fried chicken thighs , or pan seared chicken breasts on the stovetop, because everything’s ready at once. Bonus: their sauces taste amazing drizzled over the veggies!
- Seafood – My baked salmon cooks in about the same amount of time, depending on how you like your fish. Or make my quick air fryer cod or sauteed shrimp while you’ve got green beans in the oven.
- Steak – Make it a classic steakhouse meal with a top sirloin or (my fave) filet mignon . You can even branch out to pork steaks .
- Turkey – My roasted green beans recipe is fairly small, and more servings would require multiple pans, so I recommend it for a smaller gathering. Serve my roasted turkey legs , turkey wings , or Crock Pot turkey breast with it!
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Green beans (trimmed) ▢
- 2 tbsp Olive oil ▢
- 1/2 tsp Garlic powder ▢
- 1/2 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 6 cloves Garlic (peeled) ▢
- 1/4 cup Grated parmesan cheese ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large bowl, toss together the green beans, olive oil, garlic powder, sea salt, and black pepper.
- Arrange the green beans in a single layer on a baking sheet. Save the bowl with any oil left on the bottom for the next step. Roast for 10 minutes .
- Meanwhile, thinly slice the garlic. Add it to the bowl from the green beans and toss with the little bit of oil in the bottom of the bowl. (You can add a teaspoon of oil if there isn’t enough to coat the garlic.)
- Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine usually take 6-8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender.
- If you like the roasted green beans darker, or you want to darken the garlic more, place them under the broiler for 2 minutes .
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect tender texture (without overcooking), how to get the garlic crispy if you prefer, and an option to use frozen green beans.
- More flavors: I’ve got several variations above, including a version for simple roasted green beans and add-ins to change it up.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days. They’ll lose their crispness, but I totally eat them anyway. You can also toss them into my roasted vegetable salad or vegetable soup .
- Reheat: The oven works best. Just reheat at 350 degrees F.
- Freeze: Roast for 10 minutes without the garlic and parmesan, then freeze in a single layer on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and keep in the freezer for up to 2-3 months. When you’re ready to eat, roast at 400 degrees F for 5-7 minutes until thawed, then add garlic and parmesan and roast for another 5-10 minutes until done.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Roasted Green Beans
Gratitude Moment
You might recognize this photo from the bottom of my pork tenderloin recipe , and that’s because I served it with these roasted green beans! On busy days, I’m grateful to have reliable and easy side dishes that I can make really fast. And this is definitely one of them. I’ve been making it for 6 years, and still love it.
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Roasted Green Beans (Garlic Parmesan)
My easy roasted green beans recipe is perfectly crisp-tender, with garlic and parmesan for extra flavor. Make it in just 20 minutes!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-green-beans-recipe/
Ingredients
- 1 lb Green beans (trimmed)
- 2 tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 6 cloves Garlic (peeled)
- 1/4 cup Grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large bowl, toss together the green beans, olive oil, garlic powder, sea salt, and black pepper.
- Arrange the green beans in a single layer on a baking sheet. Save the bowl with any oil left on the bottom for the next step. Roast for 10 minutes .
- Meanwhile, thinly slice the garlic. Add it to the bowl from the green beans and toss with the little bit of oil in the bottom of the bowl. (You can add a teaspoon of oil if there isn’t enough to coat the garlic.)
- Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine usually take 6-8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender.
- If you like the roasted green beans darker, or you want to darken the garlic more, place them under the broiler for 2 minutes .
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect tender texture (without overcooking), how to get the garlic crispy if you prefer, and an option to use frozen green beans.
- More flavors: I’ve got several variations above, including a version for simple roasted green beans and add-ins to change it up.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days. They’ll lose their crispness, but I totally eat them anyway. You can also toss them into my roasted vegetable salad or vegetable soup .
- Reheat: The oven works best. Just reheat at 350 degrees F.
- Freeze: Roast for 10 minutes without the garlic and parmesan, then freeze in a single layer on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and keep in the freezer for up to 2-3 months. When you’re ready to eat, roast at 400 degrees F for 5-7 minutes until thawed, then add garlic and parmesan and roast for another 5-10 minutes until done.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Roasted Green Beans Recipe
- Ingredients & Substitutions
- How To Roast Green Beans
- My Recipe Tips
- Flavor Variations
- Serving Ideas
- Roasted Green Beans (Garlic Parmesan) Recipe card
- Gratitude Moment
- Recipe Reviews
Let’s talk roasted green beans ! This is one of those go-to sides that I can count on for any meal. Healthy dinner with the family? They’re here for it. Holiday spread? It’s nice to have something simple. Need a last minute side on a busy night? They’re easy and lightning fast. And while you can totally make them the basic, just-salt-and-pepper kind of way, I love jazzing mine up with a couple simple extras that make them even better. So next time you want to elevate yours without much effort, grab your baking sheet and make my oven roasted green beans recipe with me!
Why You Need My Roasted Green Beans Recipe
- Sweet, garlicky, and a little cheesy – Roasting green beans in the oven brings out their natural sweetness beautifully, but my recipe adds thinly sliced garlic and a touch of cheesy parmesan in every bite. You’re going to love it!
- Perfect crisp-tender exture – Nothing is worse than lifeless, wrinkled green beans. I’ve got handy tips below to make them crisp-tender, just as they should be.
- Fast, easy, and versatile – One of my favorite things about this veggie is it cooks so quickly! You can have it on the table in around 20 minutes (similar timing to roasted asparagus ), so it’s perfect for hectic days. And if you need an easy side when you’re running around the kitchen simultaneously making 5 more Thanksgiving recipes (or other holiday dishes … um, been there), it’s nice to have something with 5-minute prep.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted green beans recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Fresh Green Beans – Fresh ones taste the best, but if all you’ve got are frozen ones, see my tips below. I used classic American green beans. Haricots verts (a.k.a. French green beans) also work great—they’ll just cook a bit faster.
- Olive Oil – The essential for roasting veggies. Avocado oil works, too.
- Garlic – My oven roasted green beans are a garlic lover’s dream! We’re using 6 thinly sliced cloves (and yes, I forgot those in the photo below 🤦🏻♀️ but they are in the recipe pictures), plus extra garlic powder . I used to use a whole head of garlic (10-12 cloves), but now think 6 is just right. Don’t worry, they caramelize and turn sweet in the oven, so they’re not overpowering. You can also use minced garlic, but I’d recommend using a bit less.
- Parmesan Cheese – You can use pre-grated like this or grate it fresh. Shredded parm works too, but it gets more melty, whereas grated gives it a texture that reminds me of breadcrumbs.
- Sea Salt & Black Pepper
If you want to roast green beans with a different flavor (or just the basic way), see my variations below.
How To Roast Green Beans
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the green beans. In a large bowl, toss them with olive oil, garlic powder, salt, and pepper.
- Roast partially. Arrange the green beans in a single layer on a baking sheet ( I use this one — it’s the perfect size and doesn’t stick). Save the bowl with any oil left on the bottom for the next step. Pop in the oven to roast.
- Slice the garlic. While your green beans roast, peel and thinly slice the garlic. Toss it in the bowl with any leftover oil from the green beans. (You can add a little more oil if needed.)
- Add garlic and cheese, and roast again. Pull the pan out, sprinkle on the sliced garlic and parmesan, toss, and spread out again. Finish roasting green beans in the oven, until the garlic caramelizes and the beans are crisp-tender.
My Recipe Tips
- Trim your green beans diagonally. This gives them more surface area to roast, so they cook a little faster and more evenly.
- Each green bean should be touching the pan. Again, it’s about even cooking. Spread them out!
- Slice the garlic very thin. This will give it the best texture and prevents it from being overpowering.
- Be careful not to overcook. Green beans roasted too long will end up mushy and shriveled. I recommend checking on them a few minutes early, as the cooking time can vary depending on your pan, oven heat, and green bean thickness.
- Prefer more crispy garlic and parmesan? You can roast them the entire time with the green beans, instead of adding partway through. I don’t recommend this with minced garlic though, only sliced, as minced burns more easily.
- Can you add more parmesan? You’ll notice my green beans have just a light coating of it. I find that more doesn’t really stick to them. If you want more, I recommend sprinkling it on after roasting.
- Can you roast frozen green beans? Yes, you can! Just pat them dry to remove any ice crystals, cook for 15-20 minutes initially, then add the garlic and parmesan and finish as usual.
- Want more browning? For darker oven roasted green beans or extra caramelized garlic, stop baking a couple minutes early, and pop them under the broiler for 2-3 minutes. (I didn’t do these for these pictures, but sometimes do.)
Flavor Variations
As usual, I’ve got ways to change it up! Here are some other flavors you can try (as well as a basic version):
- Basic – I think the garlic and parm make my roasted green beans recipe special, but you can easily just omit them for a basic side! They’ll still take the same amount of total time.
- Balsamic – Add a tablespoon of balsamic vinegar together with the olive oil, or just drizzle with balsamic glaze at the end.
- Lemon – Add a splash of lemon juice together with the olive oil. For a more intense flavor, throw in a teaspoon of lemon zest, too.
- Sliced Almonds – Add them at the same time as the garlic, and they’ll get a little toasted! This version reminds me of green beans almondine .
- Sauces – If you want to get fancy, drizzle your oven roasted green beans with my pesto sauce or tahini sauce .
Serving Ideas
I think these roasted green beans with parmesan and garlic go with almost anything! You just need a main dish for a healthy dinner :
- Chicken – You could pop chicken thighs in the oven 10 minutes before the green beans, but I like making garlic butter chicken , pan fried chicken thighs , or pan seared chicken breasts on the stovetop, because everything’s ready at once. Bonus: their sauces taste amazing drizzled over the veggies!
- Seafood – My baked salmon cooks in about the same amount of time, depending on how you like your fish. Or make my quick air fryer cod or sauteed shrimp while you’ve got green beans in the oven.
- Steak – Make it a classic steakhouse meal with a top sirloin or (my fave) filet mignon . You can even branch out to pork steaks .
- Turkey – My roasted green beans recipe is fairly small, and more servings would require multiple pans, so I recommend it for a smaller gathering. Serve my roasted turkey legs , turkey wings , or Crock Pot turkey breast with it!
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Green beans (trimmed) ▢
- 2 tbsp Olive oil ▢
- 1/2 tsp Garlic powder ▢
- 1/2 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 6 cloves Garlic (peeled) ▢
- 1/4 cup Grated parmesan cheese ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large bowl, toss together the green beans, olive oil, garlic powder, sea salt, and black pepper.
- Arrange the green beans in a single layer on a baking sheet. Save the bowl with any oil left on the bottom for the next step. Roast for 10 minutes .
- Meanwhile, thinly slice the garlic. Add it to the bowl from the green beans and toss with the little bit of oil in the bottom of the bowl. (You can add a teaspoon of oil if there isn’t enough to coat the garlic.)
- Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine usually take 6-8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender.
- If you like the roasted green beans darker, or you want to darken the garlic more, place them under the broiler for 2 minutes .
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect tender texture (without overcooking), how to get the garlic crispy if you prefer, and an option to use frozen green beans.
- More flavors: I’ve got several variations above, including a version for simple roasted green beans and add-ins to change it up.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days. They’ll lose their crispness, but I totally eat them anyway. You can also toss them into my roasted vegetable salad or vegetable soup .
- Reheat: The oven works best. Just reheat at 350 degrees F.
- Freeze: Roast for 10 minutes without the garlic and parmesan, then freeze in a single layer on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and keep in the freezer for up to 2-3 months. When you’re ready to eat, roast at 400 degrees F for 5-7 minutes until thawed, then add garlic and parmesan and roast for another 5-10 minutes until done.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Roasted Green Beans
Gratitude Moment
You might recognize this photo from the bottom of my pork tenderloin recipe , and that’s because I served it with these roasted green beans! On busy days, I’m grateful to have reliable and easy side dishes that I can make really fast. And this is definitely one of them. I’ve been making it for 6 years, and still love it.
FREE 5-Ingredient Recipe EBook
- Why You Need My Roasted Green Beans Recipe
- Ingredients & Substitutions
- How To Roast Green Beans
- My Recipe Tips
- Flavor Variations
- Serving Ideas
- Roasted Green Beans (Garlic Parmesan) Recipe card
- Gratitude Moment
- Recipe Reviews
Let’s talk roasted green beans ! This is one of those go-to sides that I can count on for any meal. Healthy dinner with the family? They’re here for it. Holiday spread? It’s nice to have something simple. Need a last minute side on a busy night? They’re easy and lightning fast. And while you can totally make them the basic, just-salt-and-pepper kind of way, I love jazzing mine up with a couple simple extras that make them even better. So next time you want to elevate yours without much effort, grab your baking sheet and make my oven roasted green beans recipe with me!
Why You Need My Roasted Green Beans Recipe
- Sweet, garlicky, and a little cheesy – Roasting green beans in the oven brings out their natural sweetness beautifully, but my recipe adds thinly sliced garlic and a touch of cheesy parmesan in every bite. You’re going to love it!
- Perfect crisp-tender exture – Nothing is worse than lifeless, wrinkled green beans. I’ve got handy tips below to make them crisp-tender, just as they should be.
- Fast, easy, and versatile – One of my favorite things about this veggie is it cooks so quickly! You can have it on the table in around 20 minutes (similar timing to roasted asparagus ), so it’s perfect for hectic days. And if you need an easy side when you’re running around the kitchen simultaneously making 5 more Thanksgiving recipes (or other holiday dishes … um, been there), it’s nice to have something with 5-minute prep.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted green beans recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Fresh Green Beans – Fresh ones taste the best, but if all you’ve got are frozen ones, see my tips below. I used classic American green beans. Haricots verts (a.k.a. French green beans) also work great—they’ll just cook a bit faster.
- Olive Oil – The essential for roasting veggies. Avocado oil works, too.
- Garlic – My oven roasted green beans are a garlic lover’s dream! We’re using 6 thinly sliced cloves (and yes, I forgot those in the photo below 🤦🏻♀️ but they are in the recipe pictures), plus extra garlic powder . I used to use a whole head of garlic (10-12 cloves), but now think 6 is just right. Don’t worry, they caramelize and turn sweet in the oven, so they’re not overpowering. You can also use minced garlic, but I’d recommend using a bit less.
- Parmesan Cheese – You can use pre-grated like this or grate it fresh. Shredded parm works too, but it gets more melty, whereas grated gives it a texture that reminds me of breadcrumbs.
- Sea Salt & Black Pepper
If you want to roast green beans with a different flavor (or just the basic way), see my variations below.
How To Roast Green Beans
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Season the green beans. In a large bowl, toss them with olive oil, garlic powder, salt, and pepper.
- Roast partially. Arrange the green beans in a single layer on a baking sheet ( I use this one — it’s the perfect size and doesn’t stick). Save the bowl with any oil left on the bottom for the next step. Pop in the oven to roast.
- Slice the garlic. While your green beans roast, peel and thinly slice the garlic. Toss it in the bowl with any leftover oil from the green beans. (You can add a little more oil if needed.)
- Add garlic and cheese, and roast again. Pull the pan out, sprinkle on the sliced garlic and parmesan, toss, and spread out again. Finish roasting green beans in the oven, until the garlic caramelizes and the beans are crisp-tender.
My Recipe Tips
- Trim your green beans diagonally. This gives them more surface area to roast, so they cook a little faster and more evenly.
- Each green bean should be touching the pan. Again, it’s about even cooking. Spread them out!
- Slice the garlic very thin. This will give it the best texture and prevents it from being overpowering.
- Be careful not to overcook. Green beans roasted too long will end up mushy and shriveled. I recommend checking on them a few minutes early, as the cooking time can vary depending on your pan, oven heat, and green bean thickness.
- Prefer more crispy garlic and parmesan? You can roast them the entire time with the green beans, instead of adding partway through. I don’t recommend this with minced garlic though, only sliced, as minced burns more easily.
- Can you add more parmesan? You’ll notice my green beans have just a light coating of it. I find that more doesn’t really stick to them. If you want more, I recommend sprinkling it on after roasting.
- Can you roast frozen green beans? Yes, you can! Just pat them dry to remove any ice crystals, cook for 15-20 minutes initially, then add the garlic and parmesan and finish as usual.
- Want more browning? For darker oven roasted green beans or extra caramelized garlic, stop baking a couple minutes early, and pop them under the broiler for 2-3 minutes. (I didn’t do these for these pictures, but sometimes do.)
Flavor Variations
As usual, I’ve got ways to change it up! Here are some other flavors you can try (as well as a basic version):
- Basic – I think the garlic and parm make my roasted green beans recipe special, but you can easily just omit them for a basic side! They’ll still take the same amount of total time.
- Balsamic – Add a tablespoon of balsamic vinegar together with the olive oil, or just drizzle with balsamic glaze at the end.
- Lemon – Add a splash of lemon juice together with the olive oil. For a more intense flavor, throw in a teaspoon of lemon zest, too.
- Sliced Almonds – Add them at the same time as the garlic, and they’ll get a little toasted! This version reminds me of green beans almondine .
- Sauces – If you want to get fancy, drizzle your oven roasted green beans with my pesto sauce or tahini sauce .
Serving Ideas
I think these roasted green beans with parmesan and garlic go with almost anything! You just need a main dish for a healthy dinner :
- Chicken – You could pop chicken thighs in the oven 10 minutes before the green beans, but I like making garlic butter chicken , pan fried chicken thighs , or pan seared chicken breasts on the stovetop, because everything’s ready at once. Bonus: their sauces taste amazing drizzled over the veggies!
- Seafood – My baked salmon cooks in about the same amount of time, depending on how you like your fish. Or make my quick air fryer cod or sauteed shrimp while you’ve got green beans in the oven.
- Steak – Make it a classic steakhouse meal with a top sirloin or (my fave) filet mignon . You can even branch out to pork steaks .
- Turkey – My roasted green beans recipe is fairly small, and more servings would require multiple pans, so I recommend it for a smaller gathering. Serve my roasted turkey legs , turkey wings , or Crock Pot turkey breast with it!
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 lb Green beans (trimmed) ▢
- 2 tbsp Olive oil ▢
- 1/2 tsp Garlic powder ▢
- 1/2 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 6 cloves Garlic (peeled) ▢
- 1/4 cup Grated parmesan cheese ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 400 degrees F (204 degrees C).
- In a large bowl, toss together the green beans, olive oil, garlic powder, sea salt, and black pepper.
- Arrange the green beans in a single layer on a baking sheet. Save the bowl with any oil left on the bottom for the next step. Roast for 10 minutes .
- Meanwhile, thinly slice the garlic. Add it to the bowl from the green beans and toss with the little bit of oil in the bottom of the bowl. (You can add a teaspoon of oil if there isn’t enough to coat the garlic.)
- Take the pan of green beans out of the oven, sprinkle on the sliced garlic and grated parmesan, toss and arrange in a thin layer again. Continue roasting for 5-10 more minutes (mine usually take 6-8 minutes), until the garlic starts to caramelize and the green beans are crisp-tender.
- If you like the roasted green beans darker, or you want to darken the garlic more, place them under the broiler for 2 minutes .
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect tender texture (without overcooking), how to get the garlic crispy if you prefer, and an option to use frozen green beans.
- More flavors: I’ve got several variations above, including a version for simple roasted green beans and add-ins to change it up.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days. They’ll lose their crispness, but I totally eat them anyway. You can also toss them into my roasted vegetable salad or vegetable soup .
- Reheat: The oven works best. Just reheat at 350 degrees F.
- Freeze: Roast for 10 minutes without the garlic and parmesan, then freeze in a single layer on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and keep in the freezer for up to 2-3 months. When you’re ready to eat, roast at 400 degrees F for 5-7 minutes until thawed, then add garlic and parmesan and roast for another 5-10 minutes until done.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Roasted Green Beans
Gratitude Moment
You might recognize this photo from the bottom of my pork tenderloin recipe , and that’s because I served it with these roasted green beans! On busy days, I’m grateful to have reliable and easy side dishes that I can make really fast. And this is definitely one of them. I’ve been making it for 6 years, and still love it.
