Roasted Green Beans & Brussels Sprouts
This easy roasted green beans & Brussels sprouts recipe is hearty, nourishing, and packed with flavor. The perfect side for Thanksgiving dinner or any night of the week!
About This Green Beans and Brussels Sprouts Recipe
There’s something about a pan or two of veggies roasting in the oven that is just so cozy, right?
Not to mention incredibly simple to make and oh-so versatile.
This green beans and Brussels sprouts recipe is the perfect example, as it’s an easy vegetable side dish that goes with just about any meal, including anything from simple roast chicken to a juicy holiday turkey breast.
Brussels sprouts are a particular favorite vegetable of mine to roast, especially during the colder months and around Thanksgiving, as they get golden and crispy and nutty and will convert even the most resistant Brussels sprout eater to a raving fan.
Green beans are another favorite, and a vegetable people don’t often think to roast, but the heat of the oven caramelizes the sugars and make the beans extra sweet and rich.
For this recipe I also love adding a handful of thinly sliced shallots to the roasted vegetables for extra flavor and texture.
When it comes to roasted vegetable salads like this one, I prefer to keep the dressing simple, and opt for just a drizzle of extra virgin olive oil and squeeze of fresh lemon juice.
Sprinkle over a handful of toasty, crunchy pecans, and sweet, tangy cranberries and the result is something really special.
This warm salad would make the perfect addition to your Thanksgiving table, or to go alongside just about anything.
Tip: This green bean and Brussels sprouts salad also makes a lovely vegetarian meal on it own. Top with a crispy fried egg and a sprinkle of crumbled feta to take it all over the top.
Make Ahead Notes
This salad can also be made ahead up to 3 days ahead, making it just the thing for big family dinners or during the holidays.
To make ahead, follow the recipe through step 6, then cool, cover and refrigerate.
To serve, gently reheat the vegetables in a 350F oven for about 10 minutes until warmed through and crisp, then proceed with steps 7-9 of the recipe.
Key Ingredients & Substitutions
Green beans: Look for a tender, fresh green bean such as French green bean like haricots verts.
Brussels sprouts: Be sure to wash and trim, then cut each sprout in half. If using extra large sprouts, cut into quarters.
Shallot: Lends a nice subtle sweetness and texture, but thinly sliced red onion will work in its place.
Lemon juice: Lends a nice tang. Balsamic vinegar or red wine vinegar would also work.
Dried cranberries: Look for cranberries naturally sweetened with apple juice (like these or these) in the bulk or natural foods section of your grocery store. Of course, feel free to use regular sweetened cranberries if that’s all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.
Pecans: Skip the pecans for a nut-free option, or substitute any nut or seed you like, such as walnuts or pumpkin seeds.
More Vegetable Side Dish Recipes
This Recipe Is…
Dairy FreeGluten FreePaleoVeganVegetarian
Roasted Green Beans and Brussels Sprouts
- 1 pound fresh green beans, trimmed
- 2 medium shallots, peeled and thinly sliced
- 2 pounds fresh Brussels sprouts, washed, trimmed, and halved
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup roughly chopped roasted pecans
- ¼ cup roughly chopped naturally sweetened cranberries
- Heat the oven to 400F.
- Place the green beans and shallots on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
- Place the brussels sprouts on a second large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
- Put the green bean and shallot pan on the top shelf of the oven, and the Brussels sprouts pan on the bottom shelf. Roast for 15 minutes, remove the pans from the oven, stir the vegetables on each pan, then place the pans back in the oven on alternate racks.
- Roast an additional 15 minutes, then remove from the oven. Stir the Brussels sprout and return from the oven for an additional 15 minutes, until browned and crispy, for a total of 30 minutes total for the green beans, and 45 minutes for the Brussels sprouts.)
- Remove the Brussels sprouts from the oven, and add the roasted green beans and shallots.
- Drizzle with an additional 1 tablespoon olive oil and lemon juice, stirring to combine.
- Spoon the brussels sprouts, green beans, and shallots to a platter. Sprinkle with pecans and cranberries. Taste and add additional salt or lemon juice if you like.
- Serve warm or at room temperature.
Another great recipe. I made it this weekend super easy & delicious!!! Enjoyed it hot & at room temperature.
Lynne, fantastic, I’m so glad you enjoyed the recipe! 🙂
This was amazingly delish! I even simplified with just the veggies (sans cranberries and onions) since I’m doing a very low-carb approach for now, and it was still amazingly flavorable. Can’t wait to try next time with all the fixins!
So thrilled that not only my toddlers gobbled down, but even I loved it – another WIN from Robyn!
*I think I inadvertently created a new word: ‘flavorable’. This actually works well for Robyn’s recipes I think (both flavorful and favorable), so I’m sticking with it!
Yay Erin, so happy to hear this was a win!
I made this recipe for Thanksgiving instead of our traditional (and boring) corn, peas, and lima beans. All of our guests LOVED it! My sister made it for our family Christmas Eve dinner. Thanks for a great veggie side dish!
Kathryn, how fantastic, so happy to hear this was a hit on the holiday table. Thanks so much for leaving a review!