Roasted Green Beans with squash and tomatoes is a hearty sheet-pan side dish that brings out the best in these healthy veggies! Gently caramelized and seasoned to perfection, the colorful trio of summer squash, cherry tomatoes, and green beans are sure to be a family favorite.

 

A Healthy Roasted Green Beans Recipe

Green beans are awesome. They’re so easy to make in all kinds of ways. Plus, I have found that even vegetable haters — you know, the ones who would rather skip dinner than eat an onion or broccoli floret — will tolerate ROASTED green beans. Especially if they are garlicky, like these, and topped with cheese! You might even be able to tempt said picky eater into trying a bit of squash or tomato, when they see this gorgeous tray of oven-roasted goodness.

As for me, I love all three veggies. They’re the best of late-summer, early-fall produce, and there’s no better way to prepare them than by roasting. Roasting vegetables is kind of my obsession because the dry heat allows the veggies to caramelize and subtly become crisp-tender yet chewy. It’s a very easy but very sophisticated way to cook them. Of course, I also love that it takes very little time to get these beauties in the oven!

What You’ll Need

This recipe only uses a few basic ingredients, and it’s very flexible! Feel free to substitute (or add) ingredients that you may have on hand, or that you just love. Make it your own.

• Green Beans: You’ll need twelve ounces of fresh green beans, with the ends trimmed.
• Squash: Cut one or two (about 12 ounces total) yellow squash, sliced and each slice cut into half moons.
• Cherry Tomatoes: Cut two cups of fresh cherry tomatoes.
• Olive Oil: I always drizzle olive oil over the veggies before roasting, to give them that perfect texture and shiny appearance. It takes about two tablespoons of olive oil to roast one batch.
• Salt and Pepper: To taste.
• Italian Seasoning: Pre-blended Italian seasoning is a fast and easy way to make your green beans, squash, and tomatoes sing with flavor!
• Basil: I love the fragrant sweetness of basil, so I add an extra half teaspoon along with the Italian seasoning.
• Garlic Powder: Can you ever have too much garlic? Not in my book! And half a teaspoon of garlic powder is perfect on these veggies.
• Parmesan: A bit of freshly grated parmesan cheese tops off the dish perfectly!
• Chopped Fresh Parsley: For garnish.

How to Make Roasted Green Beans with Squash and Tomatoes

The roasting process couldn’t be easier! I like to make my roasted veggies on a large baking sheet, but you could also use a brownie pan, a large casserole dish, or a jelly roll pan. Keep in mind that if you “crowd” the vegetables, they will not caramelize as much, so it’s best to spread them out in one layer.

1. Prep the Oven and Baking Sheet. Preheat your oven to 425˚F. Line a large baking sheet with parchment paper or spray a baking sheet with cooking oil.
2. Coat the Veggies with Oil. Pile all of the vegetables onto the baking sheet. Drizzle with oil, and use your hands or a wooden spoon to mix them around and coat with the oil.
3. Add Seasonings. Sprinkle the vegetables with the salt, pepper, Italian seasoning, dried basil, and garlic powder; toss well to evenly distribute the seasonings. 
4. Roast. Roast the vegetables for 15 to 20 minutes, or until fork tender, stirring them halfway through cooking. When the vegetables are tender, remove from the oven, taste for salt and pepper, and adjust accordingly.
5. Enjoy! Transfer the roasted green beans, squash, and tomatoes to a serving plate. Garnish with Parmesan cheese and parsley, and serve warm.

Tips for Success

This dish is super easy, but I’d still like to share some tips with you for making the perfect batch of roasted green beans with squash and tomatoes. Happy cooking!

• Dry Before You Roast: It’s important to pat dry the green beans and squash before roasting, to maximize the caramelization. Wet veggies will become more “steamed” as they bake.
• Customize the Veg: Feel free to use zucchini, mushrooms, or whatever veggies you like in this recipe. Keep in mind that some veggies need to roast longer, so you may have to pre-bake or adjust the time accordingly. Especially those root veggies; they always need a head start. But, if that’s the case, just jump over to my recipe for Roasted Potatoes and Carrots – you’ll love ’em. I hope! ?
• Add Lemon: The tomatoes typically give this recipe a tangy balance. But, if you opt to substitute another veggie instead of tomatoes (or if you just like a tangier flavor), add a squeeze of fresh lemon to up the ante!

Serving Suggestions

Honestly, I could gobble up the whole pan as-is, but usually, I serve these as a side dish with a main course. They go with just about anything, but here are a few ideas for inspiration!

• Meat: This super-easy Air Fryer Steak recipe yields a tender, juicy result, every time, as do these Air Fryer Pork Chops.
• Salmon Fillets: Creamy Cajun Stuffed Salmon is a great way to spice up your menu! Cajun spice and a creamy filling make this easy main course a family fave.
• Lasagna: Easy Eggplant Lasagna, that is!  Classic comfort food with a healthy base of sliced eggplant in place of the pasta means serious yum, and great nutrition.

How to Store and Reheat Leftovers

• To store your roasted veggies, place them in airtight containers or food storage bags and refrigerate for 3-4 days. 
• To reheat, place the veggies on a sheet pan and bake at 350˚F until heated through.

Can I Freeze Roasted Vegetables?

• I don’t recommend freezing roasted veggies as they may be soft and mushy after thawing. However, if you are planning to use the leftovers in a soup or casserole or something similar, where texture doesn’t matter as much, freezing will be just fine. Just pack the cooled vegetables into freezer bags, pressing out as much air as possible before freezing, and freeze for up to 3 months.

More Veggie Sides

• Creamy Spaghetti Squash
• Crispy Air Fryer Roasted Broccoli
• Easy Garlic Broccolini