Frozen green beans roast up like a dream in the oven! Garlicky roasted frozen green beans are an easy, flavorful veggie side dish.
Until I tried it for myself, I didn't believe that frozen roasted green beans would be tasty, and I'm so happy that I was wrong! These green beans are tender, garlicky, peppery perfection.
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!
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!
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 frozen roasted 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 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.
- 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.
Serving and 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 can 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
Roasted Frozen Green Beans
- 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
- 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.