Easy Lemon Roasted String Beans (From Frozen)

The Kelly Kitchen

Easy Lemon Roasted String Beans (From Frozen)

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These Lemon Roasted String Beans are light, fresh, and simple — the kind of side dish you’ll want to keep in your weekly rotation. With just a handful of pantry ingredients and a bag of frozen beans, you can have something golden and delicious on the table in under 45 minutes.

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Prep Time 25

Cook Time 18

Total Time 43

Servings: 8 People

Course: Side Dish, Snack

Cuisine: American

Ingredients Method Video Notes

Ingredients

2 lbs whole string beans, frozen
4 Tbsp extra-virgin olive oil
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
4 tsp lemon juice
3-4 Tbsp seasoned breadcrumbs

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

Preheat oven to 425°F. Line a sheet pan with aluminum foil and then parchment paper for easy cleanup.
Thaw beans slightly: Rinse frozen beans quickly under cool water, then pat very dry with towels.
Toss beans with olive oil, garlic powder, salt, and black pepper.
BAKE: Spread in a single layer on the prepared sheet pan. Roast for 18 minutes, flipping halfway through, until lightly browned and slightly wrinkled.
Remove from oven and immediately toss with lemon juice and breadcrumbs. Serve warm.

STORAGE

Store leftover string beans in the refrigerator for up to 5 days.

Video

Notes

STRING BEANS: I prefer to use frozen whole string beans in this recipe but other variations work just as well (petite, cut).

MAKE AHEAD: Thaw, dry, and season the beans hours ahead of time. Store in the fridge until ready to roast.

FOR A CROWD: Double the recipe, but use two sheet pans so the beans roast instead of steam.

FREEZE: Not recommended — since the beans were frozen to start, a second freeze affects the texture.

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