YumVerseEats
Fresh Salads and Sides
Garlic Roasted Green Beans
Blistered, tender-crisp green beans tossed with sweet toasted garlic and finished with flaky sea salt. A sophisticated, high-impact side dish that delivers restaurant-quality texture and flavor in under 30 minutes.
RECIPE AT A GLANCE
10
min
Active Time
25
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
High heat does all the heavy lifting here, transforming basic ingredients into a restaurant-quality side using just one sheet pan and minimal effort.
Ingredients
Protein
• 1 lb fresh green beans, trimmed and dried thoroughly
Seasoning
• 5-6 cloves fresh garlic, thinly sliced lengthwise
• 2.5 Tbsp extra virgin olive oil (enough to generously coat)
• ½ tsp kosher salt
• ¼ tsp black pepper
• Flaky sea salt, to taste
How to Make It
1
Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
The Initial Toss: In a large bowl, toss the green beans with the olive oil, kosher salt, and black pepper until every bean is glossy and coated.
3
Spread the beans in a single, even layer on the baking sheet. Do not overcrowd the pan. Roast for 10 minutes.
4
Remove the pan from the oven. Scatter the thinly sliced garlic over the beans and toss quickly with tongs to redistribute everything. Spread back into an even layer.
5
Return to the oven and roast for another 5–8 minutes, or until the beans are tender-crisp with charred blisters and the garlic slices are golden brown. Watch closely so the garlic doesn't burn.
6
Transfer to a serving platter and sprinkle generously with flaky sea salt immediately before serving.
How to Make It
1
Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
The Initial Toss: In a large bowl, toss the green beans with the olive oil, kosher salt, and black pepper until every bean is glossy and coated.
3
Spread the beans in a single, even layer on the baking sheet. Do not overcrowd the pan. Roast for 10 minutes.
4
Remove the pan from the oven. Scatter the thinly sliced garlic over the beans and toss quickly with tongs to redistribute everything. Spread back into an even layer.
5
Return to the oven and roast for another 5–8 minutes, or until the beans are tender-crisp with charred blisters and the garlic slices are golden brown. Watch closely so the garlic doesn't burn.
6
Transfer to a serving platter and sprinkle generously with flaky sea salt immediately before serving.
Ingredients
Protein
• 1 lb fresh green beans, trimmed and dried thoroughly
Seasoning
• 5-6 cloves fresh garlic, thinly sliced lengthwise
• 2.5 Tbsp extra virgin olive oil (enough to generously coat)
• ½ tsp kosher salt
• ¼ tsp black pepper
• Flaky sea salt, to taste
Storage & Reheat
Store:
Store leftovers airtight in the fridge for up to 2 days.
Reheat:
Heat quickly in a screaming hot skillet with a drop of oil to re-crisp the edges.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Dry the beans thoroughly before oiling to ensure they roast instead of steam.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use frozen green beans?
You can, though fresh provides the best "snap." If using frozen, thaw and pat them bone-dry first. Any residual moisture will cause the beans to steam rather than achieve that signature blistered roast.
How do I prevent the garlic from burning?
We add the garlic slices halfway through the roasting process. Because they are sliced thin, they only need about 5–8 minutes to turn sweet and golden. Adding them at the start would result in a bitter, burnt flavor.
What if I don't have a rimmed baking sheet?
A rimless sheet works, but be careful when tossing the beans halfway through. The goal is to keep the beans in a single layer with enough space for air to circulate, ensuring they roast evenly instead of crowding and steaming.
Quick Fixes
Soggy beans: Dry them completely after washing — any surface moisture causes steaming instead of roasting.
Garlic burning: Toss garlic with the beans and oil so it's protected. Add it after the first 10 minutes if your oven runs hot.
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