Frozen green beans roast up like a dream in the oven! Garlicky roasted frozen green beans are an easy, flavorful veggie side dish.
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Until I tried it for myself, I didn't believe that frozen roasted green beans (aka haricots verts) would be tasty, and I'm so happy that I was wrong! These green beans are tender, garlicky, peppery and the perfect side dish.
Frozen veggies have a reputation for being limp and lifeless, but this dish proves that you can roast green beans from frozen without sacrificing texture or flavor!
I love fresh green beans, but sometimes frozen green beans are more accessible, whether it's because of the season, the cost, etc. That's why I've created this super easy and delicious recipe for roasted frozen green beans.
It only takes a few minutes to prep and roast these green beans in the oven. I love them served with crunchy, sliced almonds on top, almandine style!
The addition of fresh garlic and whole, black peppercorns gives these roasted frozen green beans an amazing flavor. You're going to love them!
If garlic, pepper, and almonds isn't your thing, you can use other herbs, spices, and seasonings instead, like thyme, oregano, lemon juice, garlic powder, onion powder, etc. You can also top with fresh herbs before. serving.
If you like cooking with frozen vegetables, don't miss my air fryer frozen cauliflower, sautéed frozen broccoli, and frozen vegetable stir fry recipes, too. They are both SO quick and easy to make!
🫛 Ingredients and Substitutions
- frozen green beans - For the best results, choose "French style" green beans, not cut ones.
- olive oil - Helps them brown just a bit in the oven.
- garlic - Fresh garlic brings the umami to this dish.
- salt - Salt brings out all of the flavors and helps the frozen green beans roast up beautifully in the oven.
- black peppercorns - I just love the combination of the garlicky green beans and rich, black peppercorns! You can use ½ teaspoon cracked black pepper, if you don't have peppercorns.
- sliced almonds - You can use sunflower seeds or other nuts or seeds or omit these, if you like, but I love crunchy sliced almonds with green beans!
🔪 How to Make Easy Roasted Frozen Green Beans
Preheat the oven to 425° F and line a baking sheet with parchment paper.
Pour the green beans into a colander and rinse them to get rid of any ice that's formed on them. Pat dry with a clean kitchen towel or a paper towel.
Add the green beans to your baking tray and drizzle on the oil. Add the garlic, salt, and peppercorns.
Toss well on the baking sheet. Then, spread them out into a single layer, spacing them as much as possible.
Bake for 16 to 20 minutes, until the green beans are cooked to preference. Transfer the roasted frozen green beans to a serving dish.
Top them with the almonds, and serve.
💡 Helpful Tips
- Leave the green beans in the freezer until you are ready to use them. No need to thaw in advance.
- Make sure you don't skip rinsing and drying the beans. That will help prevent them from turning mushy when you cook them.
- You want to spread the frozen green beans out on the baking sheet as much as you can. The less they're touching each other, the better they'll cook up.
- If you'd rather make your frozen green beans in the air fryer, just add them to the air fryer basket and air fry at 400° F for 10 minutes, shaking well at the 5-minute mark.
🫙 Storage Directions
These taste best day-of, but they'll keep in the fridge in an airtight container for three to five days. Reheat in the oven, toaster oven, or microwave.
💬 Frequently Asked Questions
You can! If you double it, spread the green beans onto two baking sheets. You really want them spaced out, and you'll have much better results this way.
It really depends on the recipe. For this recipe, you should roast them from frozen.
If you prepare them properly, they definitely can be! Making sure your frozen green beans are dry before roasting them helps prevent them from going mushy.
It's because of the ice. Frozen veggies tend to have ice clinging to them. When they go into the hot oven, that ice melts, pooling in the pan and making them soggy. That's why you should rinse and pat them dry before cooking them.
✨ More Easy Green Bean Recipes
📖 Recipe
Roasted Frozen Green Beans
Ingredients
- 12 ounces frozen green beans "French style" green beans work best in this recipe.
- 1 tablespoon olive oil
- 3 cloves garlic minced or pressed
- ½ teaspoon salt
- 1 teaspoon whole black peppercorns
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 425° F and line a baking sheet with parchment paper
- Pour the green beans into a colander and rinse them to get rid of any ice that's formed on them. Pat dry with a clean kitchen towel or a paper towel.
- Add the green beans to your baking sheet and drizzle on the oil. Add the garlic, salt, and peppercorns, and toss well on the baking sheet. Then, spread them out into a single layer, spacing them as much as possible.
- Bake for 16 to 20 minutes, until the green beans are cooked to preference.
- Transfer the roasted frozen green beans to a serving dish, top them with the almonds, and serve.
Andrea
Calling the beans 'frizzled' makes all the difference from thinking of them as shriveled.:D It's amazing how delicious foods can be prepared with the simplest of ingredients. I'm looking forward to the first crop of local green beans!
Becky Striepe
So true. The words make a big difference!
rika@veganmiam
I've this weird obsession with grinding black peppercorns especially white peppercorns. I guess I missed my mortar & pestle in Oregon and already annoyed with the half-working pepper grinder in Buenos Aires. And I miss Whole Foods - back in Oregon, it is a 2-hour drive...and I wish there's Whole Foods in that city. The "frizzled" green beans look so good, I bet they are great on rice with a bit of heat from the peppercorns!
Becky Striepe
Ooh a bed of rice would be very nice with this!
luminousvegans
Yum! I love the word frizzle! I hear ya about cooking double times. Whenever I cook, I try to make as much as possible to serve as leftovers, etc. We used to eat out A LOT, but since times are tight, we cook a lot more.
Becky Striepe
It's probably healthier than all of that take out anyway, right?