If you’re as addicted as I am to Chinese restaurant take-out green beans, you’ll love this recipe. You can bake Oven Roasted Green Beans to the same wrinkly, intensely flavored doneness as take-out beans.
You’ll also enjoy Easy Oven Roasted Green Beans’ hands-off preparation: Just splash with olive oil, sprinkle with salt, pepper and garlic powder and bake. From there on you can pretty much forget about them—well, you do have to turn them once—while you put together the rest of your meal.
Non-PC foodie secret: You can use frozen green beans for this recipe
Easy Oven Roasted Green Beans are one of the few vegetables my greens-hating youngest son will eat. So I’m delighted to be able to serve them all year long—even when fresh green beans are unavailable: Off-season you can swap frozen green beans for fresh without huge flavor loss. No need to thaw or precook—just toss the frozen beans with olive oil and seasoning and roast.
Easy Oven Roasted Green Beans Recipe
2 pounds fresh or frozen green beans—if using frozen, buy long, whole green beans, not chopped or French-cut
2 tablespoons extra virgin olive oil plus extra for greasing baking sheet
½ teaspoon garlic powder, or to taste
Kosher salt and freshly ground pepper to taste
- Heat oven to 350 degrees.
- Grease a cookie sheet or jellyroll pan with olive oil.
- If using fresh green beans, wash them and trim ends.
- Dump green beans onto cookie sheet. Drizzle 2 tablespoons olive oil over the beans and sprinkle them with garlic powder, salt and pepper.
- Use tongs or two forks—okay, I admit I use my fingers and think they work best—to toss the green beans and coat them evenly with oil and seasoning.
- Bake green beans for 15 minutes.
- Slide cookie sheet out of oven and turn green beans over to cook evenly.
- Turn down oven to 325 degrees and continue to bake for another 5-15 minutes—I like the longer cooking time for drier, more wrinkly green beans.