Roasted Green Beans and Brussels Sprouts
Roasted Green Beans and Brussels Sprouts is a simple, but flavorful side dish! This easy sheet pan recipe has perfectly tender but crisp brussels sprouts and green beans tossed with fresh basil, lemon zest, and a hint of garlic. It is the perfect side dish with a pop of flavor!
This roasted veggies recipe is easy enough for a weeknight dinner, but elegant enough to serve for your Thanksgiving dinner!
Roasted brussels sprouts are popular, but you may not have tried roasted green beans before. Green beans become tender but slightly charred in the oven making them the perfect texture. I love the combination of these two roasted vegetables for a tasty and easy side dish!
If you’re a fan of roasted brussels sprouts, try these other great side dishes like Honey Sriracha Roasted Brussel Sprouts, or Roasted Asparagus and Brussel Sprouts.
Why you’ll love this recipe
- Healthy side dish to go with your main course
- Easy recipe and fast to make
- Bright flavors with fresh basil and lemon zest
- Roasted veggies have a great crisp but tender texture
Equipment needed
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For this brussel sprouts and green beans recipe, you will need a few fresh and simple ingredients.
Fresh green beans – Trim the stems and cut in half crosswise.
Fresh brussel sprouts – Remove any browned or yellowed leaves. Trim stem end and cut in half lengthwise through the stem end.
Garlic powder – I am always a fan of using fresh garlic! BUT for this recipe, since we will be roasting at a higher temperature, minced garlic can burn. For this reason, we will be tossing the veggies in garlic powder instead of freshly minced garlic.
Lemon zest – You will need a zester and the zest from ½ a lemon.
Fresh basil – Adds a great herbaceous flavor to these roasted vegetables.
See the recipe card below for full list of ingredients and measurements.
Step By Step Instructions
Preheat oven to 400°F. Cover a large baking sheet in parchment paper. Rinse vegetables and pat them dry thoroughly. Trim green beans and cut in half crosswise. Trim the stem end of brussels sprouts, remove any browned leaves, and cut in half lengthwise.
PRO TIP: Make sure to pat your veggies thoroughly dry before roasting so they can crisp up better.
Toss vegetables with extra virgin olive oil, and a few cracks of black pepper and salt. Spread out veggies on the baking sheet evenly in a single layer.
PRO TIP: Using a very large baking sheet is key here so the veggies have lots of room on the pan. If the vegetables are crowded, they will steam rather than crisp up. I use one that is about 21×15 inches. If you don’t have a large baking sheet, use two smaller sheet pans.
STEP 2: ROAST
Roast for 15-20 minutes until starting to brown in some places. Veggies should still have a firm texture and not be mushy. No need to toss halfway through cooking.
PRO TIP: If you love the crispy edge of the cut side of brussels sprouts, face all of the cut sides down when roasting.
STEP 3: TOSS
Next, remove the veggies from the oven, and sprinkle garlic powder, lemon zest, red pepper flakes, and basil. Toss together until combined. Top with a squeeze of lemon juice if needed. Taste for seasoning, and add freshly cracked black pepper and flakey sea salt as needed.
STEP 4: SERVE
Serve warm as a delicious side dish to accompany your main course protein like juicy and savory Braised Pot Roast, or Sous Vide Cajun Turkey Breast.
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Expert Tips
- If you can’t get your parchment paper to lie flat, crumple it up in a ball, then flatten it back out. It won’t curl up anymore!
- To ensure your veggies get crisp and don’t steam, use a very large baking sheet and give them lots of space on the pan. If you don’t have a large baking sheet, use two smaller ones.
- Make sure to pat your veggies thoroughly dry before roasting so they can crisp up better.
Serving Suggestions
Roasted green beans and brussels sprouts is the perfect side dish to accompany these main courses:
- Cajun Crab Stuffed Salmon
- Sous Vide Cajun Turkey Breast
- Perfectly Cooked Chicken Breast
- Easy Cajun Blackened Shrimp
Storage & Reheating
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days.
How to freeze: I do not recommend freezing this recipe.
How to reheat: You can microwave the leftovers, but they may cause the vegetables to become mushy and lose some of their texture. I recommend reheating them in the toaster oven or a 400°F oven until warmed again.
Variations
Change up this recipe to fit your tastes!
- Add bacon – On a separate baking sheet, add bacon strips and bake the same time as the veggies. When done, crumble bacon and toss with the brussels sprouts and green beans.
- Balsamic glaze – Drizzle some homemade balsamic glaze on the roasted vegetables after they are done.
- Make it cheesy – Sprinkle some freshly grated parmesan cheese on top after the veggies are done roasting.
- Add some crispiness – Top these roasted veggies with some crispy fried shallots.
Frequently Asked Questions
No, you shouldn’t cover vegetables when roasting. This will trap steam, preventing them from crisping up.
To ensure your roasted vegetables have the perfectly crisp texture, make sure to dry them well, use a large baking sheet, and spread them out in a single layer with space between them.
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Roasted Green Beans and Brussel Sprouts
Ingredients
- 12 ounces fresh green beans
- 12 ounces fresh brussels sprouts
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- ¼ teaspoon garlic powder
- ½ Lemon, zest from
- 3-5 leaves fresh basil
- Pinch red pepper flakes
Instructions
- PREP: Preheat oven to 400°F. Cover a large baking sheet in parchment paper. Rinse vegetables and pat them dry thoroughly. Trim green beans and cut in half crosswise. Trim stem end of brussels sprouts, remove any browned leaves, and cut in half lengthwise. Toss vegetables with olive oil, and a few cracks of black pepper and salt. Spread out veggies on the baking sheet evenly in a single layer.
- ROAST: Roast for 15-20 minutes until starting to brown in some places. Veggies should still have a firm texture and not be mushy. No need to toss halfway through cooking.
- TOSS: Remove the veggies from the oven, and sprinkle over garlic powder, lemon zest, red pepper flakes, and basil. Toss together.
- SERVE: Serve warm.
Notes
- If you can’t get your parchment paper to lie flat, crumple it up in a ball, then flatten it back out. It won’t curl up anymore!
- Using a very large baking sheet is key here so the veggies have lots of room on the pan. If the vegetables are crowded, they will steam rather than crisp up. I use one that is about 21×15 inches. If you don’t have a large baking sheet, use two smaller ones.
- Make sure to pat your veggies thoroughly dry before roasting so they can crisp up better.
- How to store leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days.
- How to freeze: I do not recommend freezing this recipe.
- How to reheat: You can microwave the leftovers, but they may cause the vegetables to become mushy and lose some of their texture. I recommend reheating them in the toaster oven or a 400°F oven until warmed again.
Nutrition
About me
Hey good lookin’, what ya got cookin’? I’m Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
