Roasted Green Beans and Brussel 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!

Course Side Dish

Cuisine American

Keyword roasted veggies

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 95kcal

Author Lauren LeBlanc

Equipment

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 21x15 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