Roasted green beans and Brussels sprouts is an easy and delicious side dish. The veggies are roasted up in the oven with some spices and olive oil, it’s as easy as that! Serve as a side to any meal or for a holiday party.
These roasted brussels sprouts and green beans make a great side dish for any occasion. The veggies are roasted until they are crispy on the edges, and fork tender. This dish comes together fast and easy and is also vegan by using olive oil instead of butter.
More healthy side dishes that are made on just one baking sheet, check out these Balsamic roasted green beans these Roasted sweet potatoes and brussels sprouts, or these delicious Baked sweet potato slices.
Jump to:
Ingredients
These oven roasted green beans and Brussels sprouts 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 .
- Brussels sprouts, washed, stalks trimmed and cut in half lengthwise.
- 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)
- Lemon zest, for a little hint of citrus flavor that goes so well with the roasted brussel sprouts and green beans.
See recipe card for quantities.
Instructions
This green bean and brussel sprout side dish is really easy to make in 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.
- Step 1: Trim the ends of the green beans and trim the stems of the brussels sprouts, also remove any browned or damaged eaves, and cut in half lengthwise.
- Step 2: Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes.
- Step 3: Stir well and spread out in an even layer. Roast the vegetables in the oven, stirring half way through.
- Step 4: Grate some lemon zest over the roasted green beans and Brussel sprouts.
Hint: Serve this Brussels sprout side dish immediately for the best result, while the veggies hot and crispy. This recipe can also be doubled to feed a larger crowd. Divide the green beans and Brussel sprouts on 2 baking trays if needed, so they will roast evenly in one single layer.
For another roasted side dish, try these Crispy green beans or these Roasted Tenderstem Broccoli or Crispy roasted sweet potatoes.
Substitutions and variations
- Herbs – Top these roasted brussel sprouts and 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 chopped fresh chili.
- Oil – Instead of olive oil, avocado oil is a great alternative or butter also works.
- Cheese – add a little shredded parmesan cheese bake with the brussel sprouts and green beans for the last 5 minutes for some extra crispy and cheesy topping.
For more side dish recipes, check out this Sweet potato quinoa salad or this Roasted Potatoes and Broccoli.
Storage
Store any leftover roasted brussels sprouts and green beans in an airtight container in the fridge, for about to 4-5 days. They won’t be as crispy as when they first come out of the oven, but still taste delicious. The roasted green beans can also be frozen for about 4 months.
For another great veggie side dish try these Roasted potatoes with sage or these Crispy roasted sweet potatoes.
Top Tip
In this recipe I have keep the green beans long, because they roast a little faster than the Brussels sprouts. If you want to cut them in half lengthwise, you can. They will become a little softer then if roasting them whole.
FAQ
No, in this recipe they are roasted raw with the green beans to crispy on the outside, with a soft interior.
For crispy brussel sprouts, make sure the oven is hot enough and that they roast for enough time. Stir well once, to make sure the veggies roast evenly and don’t crowd the baking sheet.
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment down below and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Roasted Green Beans and Brussels Sprouts is an easy and delicious side dish. The veggies are roasted up in the oven with some spices and olive oil, it's as easy as that! Serve as a side to any meal or for with any holiday party.
- 1 pound green beans, washed and ends trimmed
- 1 pound brussels sprouts, washed, stalks trimmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
- zest of 1 small lemon
-
Preheat the oven to 400°F (200C).
-
Trim the ends of the green beans and trim the stems of the brussels sprouts, also remove any browned or damaged eaves, and cut in half lengthwise.
-
Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
-
Roast the vegetables in the oven for about 15-20 minutes, stirring half way through. The vegetables are done with they are starting to turn golden brown and fork tender, but not mushy.
-
Grate some lemon zest over the roasted green beans and Brussels sprouts and top with some more sea salt and black pepper to taste. Serve immediately and enjoy
Leave a Reply