Recipe: Roasted Green Beans

Nov 11, 2020 | Tara Schmidt, Mayo Clinic registered dietitian nutritionist | @taraschmidt

Fresh green beans

Want to try a new variety of green beans this year, that actually turn out green (and not beige)? This recipe includes not only green beans, but tomatoes too, for an even better pop of color. If you’d like to add a little crunch, consider toasting slivered almonds as a final step prior to eating. Watch them closely, though, to avoid burning! 

Number of servings:  4

Serving size: ½ cup


  • 2 cups green beans, cleaned and trimmed
  • 1 cup cherry tomatoes (about 20)
  • 1 tablespoon minced garlic
  • 2 teaspoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Heat oven to 400 F. Lightly grease a baking sheet.

In a medium bowl, combine the trimmed green beans, tomatoes, garlic, oil, basil, oregano, onion powder, salt and pepper; mix until beans are evenly coated with olive oil and seasoning.

Place the green beans on the baking sheet, making sure to spread out evenly. Roast in the oven for 10 to 15 minutes, stirring after 10 minutes.

Nutritional analysis per serving:

Calories 59
Total Fat 3 g
Saturated fat 0 g
Trans fat 0 g
Monounsaturated fat 2 g
Cholesterol 0 mg
Sodium 132 mg
Total carbohydrate 9 g
Dietary fiber 3 g
Total Sugars 4 g
Protein 2 g

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