My Favorite Way to Cook Green Beans Is Also The Fastest

My husband is a “texture guy,” meaning lots of foods—vegetables especially—are off-limits if they feel weird in his mouth. As a produce-obsessed home cook, I’m on a perpetual mission to find ways to prepare veggies in ways that he actually likes.

Green beans are a potential red flag for him. If they’re simply steamed or boiled, the squeaky mouthfeel is a no-go. But I found a way to make them that not only gets the green light from my husband but that I love even more than other preparations.

Broiling green beans takes just ten minutes, and they’re extra delicious. Their flavor gets concentrated in the oven, and the high direct heat yields crispy, brown edges with a little crunch. Both regular green beans and French-style haricot verts work great in this recipe, though the latter thinner style will cook a bit faster.

No matter when you serve them—at an elegant dinner party, a holiday meal, or weeknight dinner with your family—these easy broiled green beans are sure to please picky husbands and kids alike.

How To Make My 10-Minute Broiled Green Beans

To make four servings, you’ll need:

• 1 pound green beans
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice, optional
• Honey or hot honey for drizzling, optional

Adjust the top oven rack so that it’s 4 to 6 inches away from your oven’s broiler element and turn the broiler to high. (If your broiler is beneath your oven, you don’t need to adjust anything.)

Wash and thoroughly dry the green beans with a kitchen towel. Trim the stem ends off the green beans; if you’d like, you can also cut them in half to make them bite-sized. Place the green beans onto a large baking sheet along with the olive oil, salt, and pepper. Toss and spread them into an even layer.

Broil, tossing halfway through, until the green beans are tender and starting to blister and brown in spots, 6 to 10 minutes. You want them to get crispy without burning or getting dried out. The cook time will vary depending on how close your oven’s broiler is to the baking sheet and how powerful it is. Watch carefully to avoid burning!

Transfer the broiled green beans to a serving platter or bowl. Squeeze the lemon juice over and  toss to coat. Drizzle with the honey or hot honey, if desired, and/or top with a crunchy breadcrumb topping (see below).

Extra Crunch on Top

These broiled green beans are delicious on their own, but I love amping up the crunch factor even more with a garlicky toasted breadcrumb topping made with panko and sliced almonds for nuttiness. The topping takes this simple side up a notch, making it perfect for entertaining.

To make it: While the green beans broil, heat 2 teaspoons of olive oil in a small skillet over medium heat. Add 1/2 cup panko breadcrumbs, 1/4 cup sliced almonds, 1/4 teaspoon garlic powder, and 1/8 teaspoon kosher salt. Cook, stirring often, until the breadcrumbs are deep golden brown, about 3 minutes. Remove from the heat and let cool, then sprinkle generously over the broiled green beans.

More Fun With Green Beans