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Garlic Roasted Green Beans
10
min active
·
4
servings
·
25
min total
Blistered, tender-crisp green beans tossed with toasted garlic and flaky sea salt.
Avo's Tip
Dry the beans thoroughly before oiling to ensure they roast instead of steam.
Crucially, add the sliced garlic only during the last half of roasting so it toasts to a sweet golden brown instead of burning acridly.
No fresh green beans? Frozen beans work — thaw and pat completely dry before roasting.
No flaky sea salt? Kosher salt works; just add it at the end rather than before roasting.
Different vegetable? Broccolini or asparagus roast beautifully with the same method and timing.
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.
Storage & Reheating
Fridge: 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.
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.
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Ingredients
1
1 lb fresh green beans, trimmed and dried thoroughly
2
5-6 cloves fresh garlic, thinly sliced lengthwise
3
2.5 Tbsp extra virgin olive oil (enough to generously coat)
4
1/2 tsp kosher salt
5
1/4 tsp black pepper
6
Flaky sea salt, for finishing
Instructions
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
First Roast: Spread the beans in a single, even layer on the baking sheet. Do not overcrowd the pan. Roast for 10 minutes.
4
Add Garlic: 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
Finish Roasting: 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
Serve: Transfer to a serving platter and sprinkle generously with flaky sea salt immediately before serving.
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.
ingrediENTS
—
1
1 lb fresh green beans, trimmed and dried thoroughly
—
2
5-6 cloves fresh garlic, thinly sliced lengthwise
—
3
2.5 Tbsp extra virgin olive oil (enough to generously coat)
—
4
1/2 tsp kosher salt
—
5
1/4 tsp black pepper
—
6
Flaky sea salt, for finishing
instructions
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
First Roast: Spread the beans in a single, even layer on the baking sheet. Do not overcrowd the pan. Roast for 10 minutes.
4
Add Garlic: 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
Finish Roasting: 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
Serve: Transfer to a serving platter and sprinkle generously with flaky sea salt immediately before serving.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Garlic Roasted Green Beans
10
min active
·
25
min total
·
4
servings
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