Roasted Green Beans (with Gruyere Sauce) + Variations!
Wonderfully crisp tender Roasted Green Beans with Creamy Gruyere Sauce and Bacon are a fresh and easy, flavor exploding side dish perfect for dinner, entertaining and Thanksgiving! These Roasted Green Beans will make you fall in love with oven roasted green beans all over again AND they are ready in 15 minutes! They are extremely versatile and can be made with only a handful of ingredients or you can dress them up with my delectable Gruyere sauce with bacon. You can make basic Oven Roasted Green Beans, Roasted Green Beans with Balsamic, Roasted Green Beans with Lemon, Roasted Green Beans with Bacon, Roasted Green Beans with Parmesan, Garlic Roasted Green Beans or Cheesy Roasted Green Beans (I’ve included how to make ALL variations!). With all these variations, Oven Roasted Green Beans go with practically everything AND they are full of fiber, antioxidant, vitamins and minerals! YAY for healthy sides!
Roasted Green Beans
Creamy Gruyere Sauce
I like to add 1 teaspoon Italian seasoning to my basic oven Roasted Green Beans almost every time I make them, unless I am making them Asian style. Herbs pair particularly well when adding Parmesan and/or lemon juice. You can also add pinches of dried thyme, dried oregano and dried basil if you don’t keep Italian seasoning on hand.
You can add 2 cloves fresh minced garlic or 1/4 teaspoon garlic powder to the green beans before roasting. I love fresh garlic, but I actually prefer garlic powder for Roasted Green Beans. I find it more evenly coats and clings to the beans so you get yummy garlic goodness in every bite.
Roasted Green Beans with Balsamic is one of my favorite combos like in my Balsamic Green Beans recipe. Toss green beans AFTER they are roasted with 1 tablespoon balsamic and 1 teaspoon either honey or pure maple syrup. I like to mix the balsamic and honey together before drizzling over the beans.
You can toss Roasted Green Beans with as little or as much bacon as you like after they are cooked. I use 6 strips of bacon for 1 1/2 pounds green beans. I highly recommend thick-cut center bacon for its’ meaty texture so it stays nice and crisp when combined with the beans.
Roasted Green Beans with Parmesan is divine with its salty nuttiness, comparable to my Parmesan Asparagus.
To make, evenly divide 1/4-1/2 cup FRESHLY grated Parmesan over uncooked green beans and roast. The amount of Parmesan will depend on how prominent you would like the Parmesan flavor.
Please only use freshly grated Parmesan cheese for its superior flavor and melting abilities.
Roasted Green Beans with lemon are bright and beautiful! I like to pair lemon with garlic, Parmesans or Italian herbs as well. To make, simply stir in 1 tablespoons lemon juice and lemon zest to taste after roasting. The lemon juice can get lost if added before cooking.
I love Roasted Green Beans and Potatoes together. You can roast them starting at the same time, but potatoes take a little longer to cook, so I like to give them a head start in the oven.
You can add virtually anything to Roasted Green Beans to create the flavor profile YOU want! Here are a few more ideas:
Roasted Green Beans are best served hot and fresh out of the oven, so I suggest preparing them but not baking them in advance.