Roasted Frozen Green Beans

These roasted frozen green beans are tender and delicious. Simply marinated with olive oil and herbs, it is an easy and very healthy side dish that will be perfect for busy weeknights. We've added rainbow baby carrots as well but they are optional to this recipe. This is perfect for a weeknight side dish and is an elegant presentation for any Holiday meal.

Why this recipe is just so good....

• This is a quick and easy recipe taking advantage of the frozen food section of the grocery store.While I usually prefer fresh vegetables, frozen are a great alternative. It's easy to pull out a package you have from the freezer, especially if purchased on sale!
• It uses simple ingredients that you probably have in your kitchen already.
• Roasting in the oven is a hands off way to cook vegetables. And you get some caramelized and crispy edges on the beans and carrots that makes them extra delicious!

If you love green beans, you will want to try these Mexican Green Beans, and Blackened Green Beans.

Ingredients

You need the following ingredients to make frozen roasted green beans:

• frozen green beans and optional baby carrots
• olive oil
• salt, pepper, garlic and onion powder
• lemon juice
• fresh or dried oregano and thyme

Ingredient Notes & Substitutions

• I believe the best frozen green beans are the ones labeled petite green beans or haricot verts. They are whole beans on the thinner side. They will usually have smaller seeds.
• Try to avoid precut green beans, wax beans or french cut. They are more like to turn mushy when roasted.
• If using baby carrots, slice them in half lengthwise. You want them to be done at the same time the green beans are done.
• Instead of olive oil, you can use canola, avocado or vegetable oil.
• Fresh lemon juice has the best flavor but in a pinch, you can use bottled lemon juice. Add a teaspoon of sugar to compensate for any sour flavor. Or if you're out of lemon juice, try a teaspoon of lemon zest.
• Fresh herbs are delicious but can be hard to get sometimes. Use a teaspoon of dried herbs and spices for every tablespoon of fresh. Or just use Italian seasoning instead of individual spices. For a bit of a spicy kick, add a pinch of red pepper flakes.

How to make Roasted Frozen Green Beans

• Stir the oil, seasonings and lemon juice in a large bowl. Pour in the frozen vegetables and toss around to coat them.
• Preheat oven to 425°F. Line a baking tray with parchment paper.

Spread the vegetables out in an even layer on the baking sheet.

• Roast the vegetables in a preheated 425°F oven for 10 minutes. Stir and flip them over and roast for another 10 minutes. Break a green bean and a carrot in half with a fork or bite into one to see if they are done. They should be tender on the inside but crispy on the outside. Roast another 5 minutes if needed.

Recipe Tips

• Don't defrost the green beans first. The best way to roast frozen green beans is at a higher temperature than if you were cooking defrosted beans. This will absorb any liquid as they defrost and roast in the oven.
• The higher temperature also crisps them on the outside and adds to the caramelized flavor.

Frequently Asked Questions

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Here are MORE delicious vegetable side dishes to try:

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Roasted Frozen Green Beans

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American

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Description

These roasted frozen green beans and carrots are tender and crisp. Simply marinated with olive oil and herbs, this is an easy and very flavorful side dish that will be delicious with any meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound of frozen green beans, (not defrosted)
• 1 pound of frozen or fresh baby carrots (not defrosted, sliced lengthwise)
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 sprigs of fresh thyme or 1 teaspoon dried thyme*
• 2 sprigs fresh oregano or 1 teaspoon dried oregano*
• parmesan cheese or feta cheese, optional

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Instructions

1. • Preheat oven to 425°F.  Stir the oil, seasonings and lemon juice in a large bowl.  Pour in the frozen vegetables and toss around to coat them. 
2.  Line a sheet pan with parchment paper.
3. Spread the vegetables out evenly spaced on the baking sheet.
4. Roast the vegetables in a hot oven for 10 minutes. Stir and flip them over and roast for another 10 minutes. Break a green bean and a carrot in half with a fork or bite into one to see if they are done. They should be tender on the inside but crispy on the outside. Roast another 5 minutes if needed.
5. Sprinkle on optional parmesan or feta cheese.

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Notes

*If you like your green beans really crispy, you can cook them under the broiler for about 1 minute.  I would watch them very closely so they don't burn.

* You can use 1 pound of frozen sliced carrots instead of the frozen baby carrots.

*Substitute a total 2 teaspoons Italian seasoning for all the individual spices.

*Store leftovers in an airtight container in the refrigerator for 3 days.  Reheat on the stovetop in a pan for 2 minutes or until heated through.

*Or use cold leftovers in a salad, quiche, soup or casserole.

*The nutrition is calculated using only 1 tablespoon olive oil.  Most of it was drained off.