Oven Baked Garlic Green Beans
Published February 8, 2020. This post may contain affiliate links. Please read my disclosure policy.
These tasty oven-baked garlic green beans are incredibly simple to prepare and are a great side to serve up with any main entree. Best of all it’s only 5 ingredients and takes less than 15 minutes to cook.
This is probably one of the more popular side dishes that we make because they’re just so easy to make. Some other veggie sides we love are Oven Roasted Potatoes and Cauliflower Au Gratin.
Oven-Baked Green Beans
These oven-baked garlic green beans will work with beef, chicken, pork or fish and would go great chilled and cut up for a chopped salad the next day if you’d like. You could also choose not to bake them and simply boil them, grill them or sauté them and simply finish with garlic and lemon. This is a very versatile side dish and has a lot of lee-way.
How to Clean and Prepare Garlic Green Beans
The simple way to prepare them is either by picking off the ends of the green beans or lining them up, stems on the side and cutting them off. I talk about how to do this and show it on video in my Ham and Green Beans Stew recipe. Once the ends are trimmed off you could also cut them in half for easier eating and also be sure to give them a quick rinse under cold water to wash off any dirt.
Do You Need to Blanch Them Before Oven Roasting
You do not need to precook these before roasting in the oven. They will completely cook through when baking and blanching them in boiling water will just make this easy process difficult and not worth the time to do so.
How to Make Them
Follow these very simple instructions on how to cook them:
- Toss the trimmed beans with garlic, olive oil and salt in a large bowl until coated.
- Spread out on a sheet tray lined with parchment paper and bake at 400° for 12-15 minutes.
- Add some lemon zest and serve. Simple as that.
Reheat and Storage
How to Reheat: Place on a sheet tray covered with foil or in a pan with a lid and bake at 350° for 4-6 minutes or until hot. You can also simply heat in the microwave.
How to Store: Keep the garlic green beans covered and pace in the refrigerator for up to 4 days. You may also freeze them covered for up to 2 months. Thaw before reheating.
chef notes + tips
- Remember that green beans shrink up quite a bit when cooking so account for loss when feeding 4 or more people.
- For a little more flavor you can also squeeze in a little lemon juice when tossing the beans with the garlic and olive oil.
More Awesome Side Dishes
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below.
Oven Roasted Garlic Green Beans with Lemon
Ingredients
- 1 pound fresh picked green beans
- 3 finely minced cloves of garlic
- 3 tablespoons olive oil
- zest of 1/2 lemon
- sea salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 400°
- In a bowl toss together the beans, garlic, olive oil, salt, and pepper until combined.
- Next, place on a sheet pan lined with parchment paper and spread out.
- Roast the green beans in the oven for 12 to 15 minutes or until roasted but still al dente.
- Finish with lemon zest and serve
Notes
- How to Reheat: Place on a sheet tray covered with foil or in a pan with a lid and bake at 350° for 4-6 minutes or until hot. You can also simply heat in the microwave.
- How to Store: Keep the garlic green beans covered and pace in the refrigerator for up to 4 days. You may also freeze them covered for up to 2 months. Thaw before reheating.
- Remember that green beans shrink up quite a bit when cooking so account for loss when feeding 4 or more people.
- For a little more flavor you can also squeeze in a little lemon juice when tossing the beans with the garlic and olive oil.
Easy and a big hit at our Christmas dinner! Lemon zest adds a special taste!
Yummy!!!
Delish, grated two cloves of garlic. Convection oven baked at your suggested temp for a nice barely there char. Lemon zest was the perfect finishing touch. Thank you for a lovely accompaniment to leftover pork chops and eggplant rollatini.
many thanks!
Soo tasty thank you Chef Billy 😁😋🤩👋
Thanks for trying this as well!
How do you keep the garlic from burning?
put the pan closer to the bottom of the oven.
I have to admit, I was a little apprehensive. I am not a lemon fan. Don’t mind it as an acid but a little goes a long way with me. However, I just knew my wife would like it and since I was doing dinner tonight I thought, “why not?”.
I had some thick cut boneless pork chops so I grilled them with rosemary and thyme on them for flavor, and I also caramelized some onion, not a lot, but I was looking for flavor. Served the pork chops with the caramelized onion and a balsamic reduction and the roasted garlic green beans.
I was cutting my pork chop when she said, “is this a Billy recipe”. I said no that I have made these chops before. She said she was not referring to the pork but the green beans. I said yes and she said that they were delicious. I tried them and had to agree. The lemon acted as an acid to balance the garlic. Outstanding. Thank you Billy.
Leftovers? What leftovers??? We went crazy on these they were so delicious!
I made these green beans this weekend and they were great. I loved the lemon with the beans.
Made this recipe for Christmas Dinner as an alternative to green bean casserole which I love, but we had just had it several times so it was a nice change! Very grear recipe! Thanks Chef Billy!