Crispy green beans

Looking for an easy and delicious side dish? I got you covered with these delicious and crispy roasted green beans.

The beans are roasted until they are crispy on the edges with a soft center. This dish comes together fast and easy and is also vegan by using olive oil instead of butter.

For more side dish recipes, check out this Sweet potato quinoa salad or this Roasted Potatoes and Broccoli.

Ingredients

These baked crispy green beans are easy to make, all you need are just a few pantry ingredients, listed below. 
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Green beans, fresh, not frozen, washed and ends trimmed
.
• Olive oil
, or other oil of choice, avocado oil is another healthy alternative.
• Spices, sea salt, garlic powder, ground black pepper and red chili flakes (optional)
• Panko breadcrumbs, for a crispy and light topping.
• Lemon zest, for a little hint of citrus flavor that goes so well with the crispy green beans.

See recipe card for quantities.

Instructions

These roasted crispy green beans are really easy to make on just one baking sheet in the oven. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.

1. Step 1: Trim the ends of the green beans and place them on a baking sheet, drizzle with olive oil and stir well. Sprinkle the salt, garlic powder, ground black pepper and optional chili flakes over the green beans and toss to coat. Spread them out to an even layer.

2. Step 2: Roast in the oven for about 10-15 minutes, stirring half way through.

Step 5: Grate some lemon zest over the roasted green beans.

Step 5: Top with some more sea salt and black pepper to taste. Serve immediately and enjoy!

Hint: Serve the crispy green beans immediately for the best result. They will be crispy on the outside, right after baking, but the longer they sit, the softer they will become. They are baked on high heat, which gives crispy edges and a soft center.

For another crispy roasted side dish, try these Roasted potatoes with sage or these Crispy roasted sweet potatoes.

Substitutions and variations

• Herbs – Top these baked green beans with some fresh herbs like chopped parsley, sage or thyme. 
• Spicy – I love to add a little chili flakes for a hint of heat. If you like a spicier dish, add more chili flakes or top with a little extra chili.
• Oil – Instead of olive oil, avocado oil is a great alternative.
• Bread crumbs – this crispy roasted green bean recipe uses panko breadcrumbs for a light and crispy topping. They can also be left out if you have a gluten intolerance.
• Cheese – add a little shredded parmesan cheese with the breadcrumbs for some extra crispy and cheesy topping.
• Gluten free – Use gluten free panko breadcrumbs and this side dish gluten free.

For another great veggie side dish, try this Roasted Tenderstem Broccoli recipe or these Roasted Greek Potatoes with Lemon Tzatziki.

Storage

Any leftover roasted crispy green beans can be stored in an airtight container in the fridge, for up to 4-5 days. They won’t be as crispy after being stored, but still taste delicious. The roasted green beans can also be frozen for about 4 months.