Roasted Green Beans – an often overlooked delight, and a delicious way to cook fresh beans. They come together quickly and they don’t come from a can!
Fresh Roasted Green Beans are an misunderstood veggie! Relegated to cans and mushroom casserole, we forget about their natural fresh taste and crunchy texture- not to mention their health benefits! Roasted Green Beans are a great way to showcase this summertime vegetable in all its yumminess!
I love the simplicity of this recipe. I went simple and didn’t fuss with a vinaigrette unlike Roasted Green Beans balsamic vinegar versions. I really wanted to let the green beans shine. I also didn’t add garlic to the mix for the same reason, but hey you can’t go wrong with a diced clove of garlic if you’re a fan of Roasted Green beans with garlic. That’s another fantastic aspect of this recipe. You can make it your own in so many different ways!
How to Make Roasted Green Beans?
Roasting is one of my favorite ways to cook veggies, and green beans are no exception! Roasted Green Beans are easy to make, taste great, and have minimal prep and clean-up.
Begin by trimming the ends of the beans. Place your trimmed beans in a single layer on two baking sheets. Chop the pancetta and onions and sprinkle them over the beans. Drizzle on the olive oil and season with salt and pepper. Roll it all around on the pan to get it well coated and bake! Ta-da!!
If you’re looking for a make ahead Roasted Green Beans recipe, the main make-ahead aspect is getting the beans trimmed and ready. Store your prepped beans in a sealed container for a couple of days before cooking. The rest of the prep takes less than five minutes!
1. Preheat oven to 425 degrees. Slice shallots and chop pancetta.
2. Divide the beans in half and spread them out on 2 baking sheets. Do the same with pancetta and shallots. Drizzle with olive oil and sprinkle with salt and pepper.
3. Toss the mixture together directly on sheets. Spread everything out in a single layer. Bake for 18-20 minutes, or until the beans begin to brown and pancetta is sizzling.
Are This The Same As Baked Green Beans?
Roasting and baking aren’t quite the same things. Roasting is usually done at a higher temperature, but they are definitely in the same ballpark. The higher oven temps help you get more of a crispy Roasted Green Beans. Baked Green Beans will result in a softer final product.
What Do You Serve With Green Beans?
Roasted Green Beans go perfectly with lots of main dishes. Any kind of meat like steak, pork chops, or chicken pairs well with them. You can even do a bean double take and serve beans two ways- Roasted Green Beans and Crock Pot Baked Beans. It’ll be a bean bonanza!
One of my favorite main dishes to serve alongside this recipe is my Alton Brown Meatloaf Recipe. No Peek Chicken is a fantastic option too since it makes an all in one meat and rice combo that just needs a veggie to round out the meal.
Favorite Things To Serve With:
Recipe Notes for Roasted Green Beans
Prep- Since we are roasting these green beans, I want to make sure they are dried well before they go on the pan. After washing them I lay them out on a clean dish towel, in a single layer, then roll them up for about 5 minutes.
Easy Clean Up- Line you baking sheet with aluminum foil for easy clean up.
Roasting- When roasting these green beans I generally plan for 1 pound of bean per baking sheet (half sheet size). If I double the recipe, rather than crowding everything onto 1 sheet I use 2. This allows most, if not all of the beans and the pancetta to have contact with the pan and have enough space around everything, to allow the beans to actually roast rather than steam on the pan.
Pancetta- This delicious Italian version of bacon gives great flavor to the bean, but you might not have it on hand. If you don’t have pancetta, you can use traditional bacon instead. To make roasted green beans with bacon, simply swap out the same amount of bacon for the pancetta. You want to use good pork bacon! Turkey bacon won’t give you the same flavor kick.
Shallots- While these little gems come from the onions family, they have a milder, slightly garlicky flavor. I love shallots and use them often in my cooking. Yellow or White onions make a great substitute when you don’t have any shallots on hand. Simply use and equal amount of chopped onions to replace shallots if need be.
Veggie Combos– Want to more than a single note vegetable side? Try pairing green beans with some of your other favorite veggies. Roasted green beans and carrots is a great combo. Just julienne your carrots so they cook in about the same amount of time as the beans. Roasted green beans and potatoes is another classic combo. You can cut the potatoes into small chunks or slices. Some other great veggie options- either as a combo or on their own- include Roasted Broccoli and Simple Roasted Peppers.
Cheese Please- Another great way to add flavor to Roasted Green Beans is cheese. Roasted Green Beans with parmesan really goes well with the pancetta. Another option would be feta. Start with about ½ a cup of grated parmesan or crumbled feta cheese and adjust to suit your taste. If you’re a feta fan, check out Roasted Garlic Asparagus with Feta. The vinegarette really plays well with the flavor of the feta cheese.
Roasted Green Beans Recipe
Simple, delicious, and healthy, this Roasted Green Beans recipe is all-around yummy! Let’s rescue green beans from their canned vegetable stigma. Pick up some fresh beans and let me hear how roasting them goes for you! I know you’re going to love them!
Roasted Green Beans
- 2 Pounds Fresh Green Beans, Trimmed
- 4 Ounces Pancetta, Chopped Into Small Pieces
- 1 Cup Shallots, Thick Sliced
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Preheat oven to 425 degrees.
- Divide the beans in half and spread them out on 2 baking sheets. Do the same with the pancetta and shallots. Drizzle with olive oil and sprinkle with salt and pepper.
- Toss the mixture together, directly on sheets, to coat evenly. Spread everything out as a single layer.
- Bake in preheated oven, 18 to 20 minutes, or until the beans begin to brown and the pancetta is sizzling.