Description
This 10-minute, 4-ingredient sheet pan recipe for roasted green beans is one of our favorite simple side dishes. A weeknight staple!
Ingredients
- 24 ounces green beans, ends trimmed if necessary
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon grill seasoning (homemade or store-bought)
- 1 lemon, zested and cut into quarters
Instructions
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Preheat oven to 425°F.
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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.
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Transfer beans to the preheated oven. Bake for 10-15 minutes, or until tender.
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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.
Notes
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.
Nutrition
- 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
