Roasted green beans

Dietician's Tip

For more tender beans, blanch them in hot water for about 30 seconds before tossing with tomatoes and herbs.


  • 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 59
Total carbohydrate: 9 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: 2 g
Protein: 2 g
Saturated fat: 0 g
Serving size: 1/2 cup
Sodium: 132 mg
Total fat: 3 g

DASH Eating Plan Servings

Fats and oils: 1/2
Vegetables: 1 1/2

Diabetes Meal Plan Choices

Fats: 1/2
Dairy foods (low-fat or fat-free): 0
Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Vegetables: 1

Last Updated May 13, 2016

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