Last updated on September 7th, 2025

Rosemary Garlic Green Beans. - harvestandnourish.com

These Rosemary Garlic Green Beans are a simple, versatile 15-minute side dish and a go-to for my weekly meal plans.

A quick steam followed by a 2-minute turn in a hot cast iron skillet produces a fresh, vibrant, crunchy yet tender side dish that will have your guests asking for more.

Here’s everything you’ll need to make these Rosemary Garlic Green Beans

1 lb greens beans (about 450 grams or 3 cups)
Water
Extra-virgin olive oil or butter
3 large garlic cloves
Fresh rosemary
Kosher or fine sea salt and freshly ground black pepper
A squeeze of fresh lemon (optional)

The secret to making the most delicious green beans? Steaming the beans preserves beneficial nutrients that might otherwise be lost during the cooking process. It also helps to ensure they retain both their colour and crunchy texture. You can parboil the beans or even steam them on your stovetop, but I like to keep it simple by steaming them in the microwave. And it’s super quick, too!

Why we love green beans

We grow multiple varieties of beans every year and this dish is a staple served with seasonal meals all year long. They’re super easy to grow, freezer friendly, inexpensive and available in most grocery stores in both the produce and frozen food sections.

Frozen green beans have been harvested at their peak, and we’ve come to rely on them, especially during our colder months. We love how versatile they are!

Tips for preparing preparing Rosemary Garlic Green Beans

Garlic: I highly recommend chopping the cloves rather than using a garlic press to mince the garlic. Minced garlic will be wet and burn easily, while chopped garlic pieces will retain their shape and texture and brown nicely.
Rosemary: Rosemary is a robust, fragrant herb with a peppery, sage-like flavour profile and woody texture. If you love the taste, you can even reserve it until after cooking and toss with the green beans once removed from heat. If rosemary isn’t for you, sautéed garlic green beans are delicious on their own! Try tossing them with sesame oil or soy sauce at the end for a quick side to accompany your favourite Asian dishes, or sprinkle them with crushed chili flakes for a spicy kick!
If using frozen beans: Toss beans directly into the skillet straight from the freezer. Thawing them first will soften them and they will lose their crunchy texture once cooked.

These Rosemary Garlic Green Beans pair perfectly with fish, roast chicken and other proteins and are a natural fit for pasta salads, stir-fries and sheet pan meals. They even make a wonderful, crunchy addition to meal-prepped lunch boxes. Once you try them, you may never make them any other way. Crispy, buttery, herby… delicious!

Try these 4-Ingredient Balsamic Roasted Mini Sweet Peppers or this Maple Roasted Acorn Squash next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

1 lb greens beans about 3 cups, washed and trimmed
2 tablespoons filtered water
1 tablespoon extra-virgin olive oil or butter
3 large garlic cloves finely chopped
1 tablespoon fresh rosemary
Kosher or fine sea salt and freshly ground black pepper
A squeeze of fresh lemon optional

US Customary – Metric

Instructions

Wash and trim green beans and place them in a microwave-safe dish with 2 tablespoons filtered water in the bottom of the bowl. Steam for 1 minute, remove from microwave and toss, then steam for 1 minute more. Drain and set aside.
Heat oil or butter in a cast iron skillet over medium heat until hot. Add green beans, garlic and rosemary and cook for 2 minutes, using tongs to turn them continuously until the garlic is fragrant, browned and crispy.
Remove beans from heat and transfer to a serving dish. Finish with a squeeze of fresh lemon and serve!

Notes

Garlic: I highly recommend chopping the cloves rather than using a garlic press to mince the garlic. Minced garlic will be wet and burn easily, while chopped garlic pieces will retain their shape and texture and brown nicely.

Rosemary: Rosemary is a robust, fragrant herb with a peppery, sage-like flavour profile and woody texture. If you love the taste, you can even reserve it until after cooking and toss with the green beans once removed from heat. If rosemary isn’t for you, sautéed garlic green beans are delicious on their own! Try tossing them with sesame oil or soy sauce at the end for a quick side to accompany your favourite Asian dishes, or sprinkle them with crushed chili flakes for a spicy kick!

If using frozen beans: Toss beans directly into the skillet straight from the freezer. Thawing them first will soften them and they will lose their crunchy texture once cooked.