Roasted Broccoli and Green Beans
Roasted Broccoli and Green Beans, a simple and delicious combo that’s great as a side or a topping for salads and bowls. Just 5 ingredients and 30 minutes!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get new plant-based recipes in your inbox!
By submitting this form, you consent to receive emails from Fork in the Road.
Love broccoli? Love green beans? Bake them together! This easy roasted vegetable recipe is perfect for meal prep. Enjoy this side dish on its own, or use the veggies as toppings for salads and bowls!
👉 Ready to make roasted green beans and broccoli together? Let’s do it!
🥦 How to make (with step-by-step photos)
1️⃣ Step One: Prep
Prep your oven by preheating it to 400 degrees F (200 C). Next, prep your vegetables by washing and cutting them.
- To cut broccoli: Cut the florets from the stalk. Slice florets in half, or into smaller bite-sized pieces.
- To cut green beans: If desired, trim the ends off the green beans. Then cut your beans into 2-3 pieces.
👉 Pro tip: You do not need to blanch green beans before roasting. Simply wash and cut them, and they’re ready for the next step.
2️⃣ Step Two: Season and prep baking sheet
Spread out the broccoli and green beans onto a roasting or sheet pan. Toss with olive oil until coated evenly. Season the vegetables with garlic, salt, and pepper.
👉 Pro tip: Keep the vegetables separated on the roasting pan. If one vegetable cooks faster than the other, remove it from the pan while the other vegetable continues roasting.
3️⃣ Step Three: Roast
Roast veggies in the preheated oven for about 25 minutes, or until they begin to brown.
When the veggies are done, remove from the oven. Serve immediately as a side dish, or let cool and use as a topping for salads or bowls.
👉 Pro tip: Stirring the vegetables halfway through cooking time will help ensure even roasting.
💡 Flavor ideas
There are endless ways to season your roasted broccoli and green beans! Here are a few ideas:
- Upgrade the basics: switch up your black pepper and salt. Instead, try lemon pepper seasoning and garlic salt or herbed salt.
- Butter it up: a bit of butter goes a long way in this dish. It will add richness and complement the garlic and olive oil flavors.
- Make it spicy: add some kick with spices like paprika, chili powder, and/or cayenne pepper.
♻️ Sustainable kitchen tips
We love running a sustainable kitchen here at Fork in the Road! Here are some eco-friendly tips:
Take advantage of broccoli and green bean season! The best time to make both green beans and broccoli are when they are both in season! Broccoli typically is available for most of the year, with some variation based on location. Green beans are available in the summer months, with some areas producing in the spring and fall as well. Click here to find out when vegetables are in season in your area.
Reduce kitchen waste! Your broccoli stalks are edible, and so are the ends of your green beans! Use broccoli stalks in any recipe like you would the florets (remove the firm outer layer first). When cooking with green beans, simply leave the ends on to not only reduce kitchen waste, but save time as well. If you prefer your beans with the ends removed, you can compost the ends or use them for a vegetable broth.
👉 More roasted broccoli and green beans recipes
Can’t get enough broccoli and green beans? Try Roasted Broccoli and Onions, Roasted Broccoli and Tomatoes, and Roasted Broccoli and Mushrooms.
NOT SURE WHERE TO START WITH PLANT-BASED EATING?
Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.
Roasted Broccoli and Green Beans
Equipment
- 1 baking sheet
Ingredients
- 1 pound green beans
- 2 heads broccoli
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prepare oven and vegetables: Preheat oven to 400 degrees (200 C). Cut the broccoli florets away from the stalk, and if desired, slice florets in half lengthwise. Cut green beans into 2-3 pieces each.
- Roast vegetables: Put green beans and broccoli on a roasting pan. Toss with olive oil until completely coated. Sprinkle sliced garlic, salt, and pepper on top of veggies. Roast for 25 minutes, stirring halfway through cooking time.
- Serve vegetables: Once browned, remove vegetables from oven and arrange on a plate. Serve immediately as a side dish, or let cool and then use as a topping for salads or bowls.