Name: Garlic Roasted Green Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb fresh green beans; 4-5 cloves garlic (finely chopped); 1 tbsp olive oil; salt (to taste)

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The first time I tried garlic roasted green beans was when we went to a friend’s house for dinner. The beans were the star of the meal for me. Prior to this I had had canned green beans, or maybe steamed green beans, and I never knew green beans could taste this good! These beans totally rocked my world and now my kids even like them too! Read on to learn how to make them yourself at home.

Garlic roasted green beans on a pan — Garlic roasted green beans–yum!

Assemble the Ingredients

These green beans are super simple to make. All you need four ingredients and you are in business:

Green beans, garlic, salt, and oil on the counter. — Fresh green beans, garlic, olive oil, and salt are the only ingredients you need for these delicious beans.

Green beans – You need green beans, obviously. Fresh is the only way to go here because frozen beans will have too much moisture in them. This is a great way to use up extra green beans from your garden!

Garlic – Garlic gives the beans so much flavor! I use fresh garlic from our garden when I can. We always fight over who gets the caramelized pieces of garlic that are stuck to the bottom of the pan. If you don’t have fresh garlic then garlic powder may also be used.

Oil – I use olive oil, but any cooking oil will do.

Salt – I use plain old table salt, but use whatever you like.

Prep the Beans

First thing’s first, you need to wash the beans and snap them. I spread the beans out on a clean kitchen towel to help them dry. “Snapping beans” simply means that you break the ends off. You can leave the tail end on if you wish, but I usually break them off because they can get a little crispy and maybe burn in the oven. If you don’t want to break the ends off you may also cut them off using a knife. Snapping beans is a perfect job for kids by the way!

Snapping green beans onto a sheet pan. — Snap the ends off the beans and place them on your baking sheet.

While the kids are busy snapping the beans you can chop the garlic. To chop the garlic take a big flat knife, put it sideways on the garlic and smash it down with the heel of your hand. The garlic will be crushed and it will be easier to pick off the skins. Use as much or as little garlic as you like. Sometimes we use a whole head we like garlic so much. You may leave the garlic in larger pieces or cut it small. It is all up to you.

Chopping garlic with green beans in the background. — Chop your garlic by smashing the garlic with a large kitchen knife. Peel off the skins and chop it as finely as you would like.

Green beans with chopped garlic. — Chop your garlic by smashing the garlic with a large kitchen knife. Peel off the skins and chop it as finely as you would like.

After the beans are ready to go, make sure they are mostly dry and spread them out on a large baking sheet. Sprinkle the garlic over the top and drizzle with the olive oil. Sprinkle with salt to taste. Toss everything together with your hands and then shake the pan to even the beans out into a single layer. You want the beans to touch each other as little as possible or they will steam rather than roast. They are now ready to go in the oven!

Green beans on a sheet pan. — Add the garlic, oil, and salt to the beans. Use your hands to mix everything together and spread it into an even layer.

Cook the Beans

Cook the beans at 425 degrees for about 20-25 minutes. I usually put them on the bottom rack to help them brown. Stir them about halfway through the cooking time and watch them carefully so they do not burn. You want the beans to be tender, slightly shriveled, and lightly browned.

Serve

Serve these beans hot out of the oven. They go well with just about anything. Be prepared to fight over the yummy crunchy garlic stuck to the bottom of the pan. You may never go back to canned green beans ever again 🙂

I hope you get to try these green beans soon! Let me know how it went in the comments below. Happy Cooking!