Tired of soft, limp, and bland boiled green beans? Roasted green beans from the oven (or air fryer) tossed in a zesty garlic and lemon marinade will be your new favorite way to cook them!
Roasted green beans with lemon and garlic is the quick and easy vegetable side you’ve been looking for! This Whole30-compatible and keto-friendly side dish can be on the table in about 20 minutes and it pairs well with EVERYTHING.
I’ve been roasting green beans in the oven for many years because I love how a hot oven concentrates the flavors and gives them a nice char. I love this zippy version seasoned with Magic Mushroom Powder, minced garlic, and lemon juice. You’ll love them, too!
Table of Contents
- How do you pick the best green beans?
- What if you can’t find fresh green beans?
- Can you cook roasted green beans in the air fryer?
- Ingredients
- How to make roasted green beans with lemon and garlic
- What main dishes can you serve with it?
- Got leftover roasted green beans?
- Roasted Green Beans with Lemon and Garlic Recipe
How do you pick the best green beans?
Although green beans are available at the supermarket year round, they taste best and are cheapest when they’re in season—which is late-spring through the fall in North America. (Go check out your farmer’s market for the best green beans!)
Green beans should always be bright green with no blemishes and the texture should be firm and snappy, rather than soft and bendy. Also, don’t be tempted to buy bigger green beans because they’re usually tougher and more fibrous. My favorite green beans are the thin French green beans (a.k.a. haricots verts), but regular green beans work in this recipe as well.
What if you can’t find fresh green beans?
No problem! This lemon garlic marinade tastes great on all vegetables, including asparagus, broccoli, sugar snap peas, carrots, or Brussels sprouts. You may need to increase the amount of marinade or the cooking time, depending on what you’re cooking. If you’re using frozen green beans, they won’t taste as good as fresh green beans and the texture will be softer, but they’ll do in a pinch. (They’ll definitely taste better if you follow my recipe than if you follow the cooking directions on the package!)
Can you cook roasted green beans in the air fryer?
Yes! I routinely roast green beans in the air fryer. I air fry them at 400°F for 7 to 9 minutes (depending on the thickness of the beans), tossing the beans at the halfway point. The green beans come out nicely browned on the outside and tender on the inside.
Ingredients
- French green beans (or haricots verts)
- Extra virgin olive oil or avocado oil
- Garlic
- Magic Mushroom Powder or your favorite Nom Nom Paleo seasoning blend or Diamond Crystal kosher salt
- Freshly ground black pepper
- Freshly squeezed lemon juice
- Toasted almond slivers (optional)
How to make roasted green beans with lemon and garlic
Heat the oven to 425°F convection or 450°F non-convection with the rack in the middle.
In a large bowl, stir together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
Add the green beans and toss well to coat.
Arrange the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but I like the char you get when roasting on a naked pan.)
Pop the green beans in the oven and roast for 10-15 min if you have the thinner green beans, and 15-20 min if you have the thicker green beans…
…flipping every 5 minutes to ensure even browning.
The green beans are ready when they are tender and charred in some parts.
Serve the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans! (Psst! If you’re feeling fancy, sprinkle some toasted sliced almonds on top!)
What main dishes can you serve with it?
Anything! If green beans are in season, I make this vegetable side dish ALL THE TIME because it really tastes great with any protein main dish.
Still scratching your head? Here are some tasty mains to serve with the roasted green beans:
Got leftover roasted green beans?
If you have any leftovers, you can keep them in a sealed, airtight container in the fridge for up to four days. Dice up the leftovers and add them to Egg Foo Young patties or an Easy Paleo Frittata!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)
PRINTER-FRIENDLY RECIPE CARD
Roasted Green Beans with Lemon and Garlic
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal brand kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound French green beans (haricots verts) or regular green beans
- 1 lemon cut into wedges (optional)
- 2 tablespoons toasted almond slivers optional
Instructions
- Heat the oven to 425°F convection or 450°F non-convection with the rack in the middle.
- In a large bowl, whisk together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
- Add the green beans and toss well to coat.
- Arrange the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but I like the char you get when roasting on a naked pan.)
- Pop the green beans in the oven and roast for 10-15 min if you have the thinner green beans, and 15-20 min if you have the thicker green beans, flipping every 5 minutes to ensure even browning. The green beans are ready when they are tender and charred in some parts.
- Serve the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans! (Psst! If you’re feeling fancy, sprinkle some toasted sliced almonds on top!)
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are fantastic! I will definitely make again.
I didn’t think they were very lemony tasting. I will probably zest the lemon next time. I also think 15 minutes was a bit long at 425. Over all good recipe. I will do a few tweaks next time.