If you are looking for a delicious Whole30 and paleo green bean recipe, you have to try this Asian roasted green beans recipe that’s quick, easy, and just packed with flavor!
Growing up, my family and I would get Chinese food often. It was one of our favorite cuisines to get takeout from. One of the dishes we would always order was the Chinese style green beans coated in garlicky sweet-savory sauce. It was addicting, crunchy, and so fantastic with rice and a meat dish.
Watch a Short Video of this Recipe
Chinese Garlic Green Beans Recipe
When I looked into authentic Chinese restaurant style green beans, they are mostly deep fried in oil and then covered in the delicious sauce. To make cooking easier for myself and save money o high-quality oil, I created this oven roasted green beans recipe and the result is just perfection!
No need to worry about oils splattering, or undercooking or overcooking the green beans. You are always guaranteed crunchy but tender texture with this Asian roasted green beans recipe. The 4-ingredient sauce gets seeped into each bite of the green beans and the flavor is just amazing.
Ingredients in this Asian Roasted Green Beans Recipe
The ingredient list for this paleo roasted green beans are simple and short. You don’t need much to make this fantastic side dish!
- green beans: Make sure the green beans are trimmed and cleaned before cooking.
- sesame oil: Either toasted or cold-pressed sesame oil will work these Chinese restaurant style green beans.
- sea salt
- ground black pepper
- coconut aminos: This is a paleo and Whole30-friendly alternative to soy sauce, made with coconut. It’s absolutely delicious and has a slight sweetness to it, so you don’t have to add any sugar in the sauce like I’ve seen in other Chinese garlic green beans recipe. I get mine from Trader Joe’s or this is my favorite brand to order online.
- garlic
- ground ginger
- red pepper flakes: If you aren’t a fan of spicy, you can always omit this!
- sesame seeds
How to Make Chinese Green Beans
- Preheat the oven.
- Place the trimmed green beans on a baking sheet, and toss with sesame oil, salt, and pepper to coat evenly. Spread into a single layer.
- Roast for 10 minutes. And while the green beans are roasting, whisk together coconut aminos, garlic, ground ginger, and red pepper flakes in a bowl.
- When the green beans are done roasting, remove from the oven and pour the sauce over them. Stir to coat, then spread out into a single layer.
- Roast for another 5 minutes until crisp tender.
- Sprinkle with sesame seeds for garnish, and serve warm.
It’s seriously the best Chinese garlic green beans recipe! Simple, easy, but packed with flavor.
Frequently Asked Questions
I’ve actually been asked several times, “Are green beans paleo?” While green beans technically fall under the legumes category, they actually don’t contain very much anti-nutrients like other beans (the reason why beans are avoided on a paleo diet). Green beans are very nutritious and are a healthy addition to a well-balanced paleo diet. I would say they are in the gray area, leaning more towards yes. They are definitely Whole30-compliant!
You can serve these with so many dishes! If you are paleo and Whole30, they are wonderful over cauliflower rice. They also go well with Asian chicken thighs, fried rice, sweet and sour meatballs, fried eggs, and so many other dishes!
Kept in an airtight container the fridge, this dish should last for 3-5 days.
If you enjoy this oven roasted green beans recipe, you might also like…
- Asian Sautéed Broccolini Recipe (Paleo, Whole30, Vegan)
- Sautéed Asian Zucchini and Onions (Paleo, Whole30, Low Carb, AIP Option)
- Bacon Green Bean Soup
- Sheet Pan Steak and Potatoes with Green Beans (Paleo, Whole30)
- Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
Chinese Style Green Beans (Paleo, Whole30, Vegan)
Video
Ingredients
- 1 lb green beans trimmed
- 1 tbsp sesame oil
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 2 tbsp coconut aminos
- 3 garlic cloves minced
- 1/4 tsp ground ginger
- 1/4 tsp red pepper flakes omit if you don't like spicy
- Sesame seeds for garnish
Instructions
- Preheat the oven to 450 degrees F.
- Place the green beans in a baking sheet, and add sesame oil, salt, and pepper. Toss to coat evenly, then spread into a single layer.
- Roast for 10 minutes. While roasting, whisk together coconut aminos, garlic, ground ginger, and red pepper flakes in a bowl.
- Remove the green beans from the oven and pour the sauce over them. Stir to coat, then spread out into a single layer.
- Roast for another 5 minutes until crisp tender.
- Sprinkle with sesame seeds, and serve warm.
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Insanely good!!! I always try and make garlic green beans but have never nailed it like this recipe does. Would definitely recommend doubling it because you’re all going to want another serving!
Oh wow, thank you so much!! Makes me happy you enjoyed it that much 🥰
Tasty. The only problem wasn’t the recipe, but the beans I purchased from TJ. The organic green beans were stringy and the beans took longer to bake through. Thanks for sharing
Green beans can get stringy if you leave them around for too long and aren’t fresh. It’s best to use them within days of you bringing them home! But it’s also possible that they were selling older green beans.
These are so so good! And easy! My new go to green bean recipe. 😋
So so good! This was the perfect side for our dinner tonight
My go to Green bean recipe!
These are so good!
They were much quicker to make than I had been thinking.
These will become a regular in my home for sure.
Fantastic flavor! But are the green beans supposed to be crunchy? Mine were soft and not crunchy at all. Maybe I should have cooked for less time?
These beans are easy, fast and so good! I really like the sauce and am looking forward to trying it on other veggies.
Yum!!! This is my new go to for a green bean side. They are cooked perfectly and have the perfect amount of flavor to keep you wanting to come back for more. Thank you for this recipe!
I’m so glad you enjoyed them!!
Really good, easy and fast. This is probably my fault but I substituted low salt soy sauce for the aminos (added a tiny bit of honey) and the beans turned out too salty. Next time if I use soy sauce I will skip the added salt.
Thanks so much for leaving a review! Yes, soy sauce is saltier than coconut aminos so that’s probably what happend!