Oven-Roasted Green Beans

With Roasted Garlic and Onion

Crispy edges, rich flavor, and no boiling needed.

Sometimes the simplest side dishes turn out to be the most memorable. These roasted green beans are one of my favorite ways to turn a humble veggie into something crave-worthy. Roasting brings out their natural sweetness, and when you add caramelized onion and golden roasted garlic into the mix? You’ve got a weeknight winner.

I love that this dish comes together with pantry staples and feels just a little bit elevated. It’s perfect next to roast chicken, steak, salmon—or even with eggs and potatoes for a cozy brunch. I love making these on a night when I am already cooking my main dish in the oven, it makes for the perfect low effort side!

📝 Ingredients

• 1 lb fresh green beans, trimmed

• 1 small yellow or sweet onion, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: pinch of red pepper flakes, squeeze of lemon

👩‍🍳 Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment or foil.

2. Start with the onion:

Place the sliced onion on the baking sheet. Drizzle with one tablespoon olive oil and season with a pinch of salt and pepper. Roast for 10 minutes, or until just starting to soften and turn golden.

3. Add the garlic:

Carefully remove the pan, add the minced garlic, and toss it gently with the onion. Return to the oven and roast for 1–2 minutes more, just until the garlic becomes fragrant (don’t let it burn!).

4. Add green beans + roast again:

Add trimmed green beans to the same pan. Drizzle with the remaining olive oil, season with salt and pepper, and toss everything together. Spread the beans out in a single layer and roast for 10-15 minutes, or until they’re crisp-tender and slightly blistered at the edges.

5. Serve + enjoy:

Finish with a squeeze of lemon or a pinch of red pepper flakes if you’d like a little brightness or heat.

💡 Weeknight Tips

• You can trim the green beans the night before and keep them in a container in the fridge.

• This dish pairs beautifully with roasted meats, skillet dinners, or anything you're already cooking in the oven.

• Leftovers? Toss them into salads or grain bowls for lunch the next day!

✨ Final Thoughts

This is the kind of side dish that sneaks into your weekly rotation and never leaves. It’s just so easy—and still feels a little special with those roasted edges and sweet onions. Whether you’re cooking for two or prepping for guests, this is one of those reliable, beautiful basics that make the whole meal feel pulled together.

Let me know if you try it! I love hearing how you make these recipes your own.

— Lauren

@weeknight_homemaker