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Close-up of a serving dish with roasted green beans and lemon.

Easy Sheet Pan Roasted Green Beans with Lemon

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  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
  • Prep Time: 5 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 17 minutes
  • Yield: 8-10 Servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


This 10-minute, 4-ingredient sheet pan recipe for roasted green beans is one of our favorite simple side dishes. A weeknight staple!


Units Scale


  1. Preheat oven to 425°F.

  2. Place trimmed green beans on a large, rimmed baking sheet. Add olive oil and season with grill seasoning (or salt and pepper, see notes). Toss well to coat, then spread beans out into an even layer.

  3. Transfer beans to the preheated oven. Bake for 10-15 minutes, or until tender.

  4. Toss beans with lemon zest and a squeeze of lemon juice. Taste for seasoning and adjust with more salt, pepper, and/or lemon juice as desired.


If substituting salt and pepper for the grill seasoning, use 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper.

You can absolutely pile up a lot of green beans onto one baking sheet. If it feels too crowded, you can divide the beans between 2 baking sheets instead.

If you'd like a little extra brown, feel free to let them bake a little longer or switch to broil for an additional few minutes.

For even quicker cooking, use haricot verts - thin French green beans. Check them after 8 minutes in the oven. 

I usually squeeze one of the lemon wedges over the beans and toss to combine, then serve the remaining lemon wedges alongside.


  • Serving Size: About 2 ounces
  • Calories: 40
  • Sugar: 2.3 g
  • Sodium: 25.2 mg
  • Fat: 2.2 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 4.9 g
  • Fiber: 1.9 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg
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