Roasted Green Beans

Yes, green beans are Paleo-friendly! These soft, edible-podded legumes are much lower in anti-nutrients, and therefore more digestible than their more mature, dried-legume cousins such as kidney, garbanzo and navy beans. Our Roasted Green Bean recipe is so simple – just three ingredients – and it’s a delicious and nutritious side dish for even the most picky veggie eater. Even a highly discerning palate can handle green beans! If thyme is too strong an herb, use whatever seasoning you enjoy.

If you loved this recipe, try our Rosemary Green Beans and our Paleo version of that Thanksgiving holiday classic, Green Bean Casserole. Looking for even more delicious Paleo side dish recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

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Roasted Green Beans

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 66

carbohydrate 8g

protein 4g

fat 4g


  • 1 pound(s) green beans, fresh
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) thyme, dried


  1. Preheat oven to 350 F.
  2. Wash and chop ends off beans.
  3. Place in a roasting pan, drizzle with olive oil and sprinkle with thyme.
  4. Toss until coated well and roast for 20 minutes.
  5. Check occasionally and toss several times.


  1. I make these with a little lemon juice and fresh garlic…the garlic gets all crusted and blackened and the lemon juice adds a nice zing.

    1. They’re not “technically” Paleo, but I’m realizing more and more that so much of what we once thought was or wasn’t Paleo is debatable. Here’s the scoop on green beans. Immature beans found in the pods of fresh green beans or snap peas or whatever contain less phytic acid than the mature beans we cultivate to be eaten in mass quantities like soy, black beans, etc. Hunter gatherers didn’t/don’t grow crops of these foods. However, they would take advantage of the occasional legume, or even grain sometimes. Part of what we’re trying to emulate is how often they ate these things, which has everything to do with how much phytic acid, lectins, gluten, etc. we’re consuming on a regular basis. The occasional green bean, especially if it’s cooked (and therefore has the phytic acid and lectins mostly removed), is totally fine in my opinion. If you have an issue with them, though, you can certainly swap out the green beans in this recipe for any leafy green or other veggie of your choice. Hope that helps!

  2. Neely,

    Please tell me how you know that hunters that lived some 2 million years ago used to eat green beans etc. when they had the chance? I am very curious to know this.

    1. @agaton – did I say that I knew that somewhere? Doesn’t sound like something I would claim to “know”. I can only assume, however, that if hunter gatherers were to come across a food source like green beans, they would eat it. Why would they not?

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