Instructions
- Preheat oven to 425°F.
- 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.
- Transfer beans to the preheated oven. Bake for 10-15 minutes, or until tender.
- 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 ½ teaspoon kosher salt and ¼ 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.
Useful products:
Nutrition information
Nutrition Facts
Easy Sheet Pan Roasted Green Beans with Lemon
Amount per Serving
Calories
40
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Sodium
4
mg
0
%
Potassium
146
mg
4
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
472
IU
9
%
Vitamin C
9
mg
11
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
