An easy roasted green beans recipe tossed with a flavorful orange-hoisin sauce! A delicious side dish for your Asian-inspired meals. Plus they only take 30 minutes to make! (Vegan, gluten-free, oil-free.)
These roasted green beans with hoisin-orange sauce are a tasty side dish for a wide variety of Asian-inspired meals.
Plus they come together so quick and easy!
We'll roast them in the oven, so that frees up your stove space for whatever else you've got cooking.
Ingredients for Hoisin Green Beans
For this recipe, you will roast in the oven on a sheet pan:
- Fresh green beans: We will need one pound green beans for this recipe. For best flavor and nutrients, try to find smooth, firm beans that are a bright green color. Avoid ones that are soft, bruised, or starting to turn yellow.
- Hoisin sauce: Be sure to use one that you enjoy, because it's a lot of the flavor in this dish. For a gluten-free option, I use "San-J" brand.
- Fresh orange juice: We will need 1/4 cup orange juice, which is about one orange.
- Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free. Coconut aminos could also work. Be sure to use low sodium if needed.
- Sesame seeds (for serving)
Serving
Rice or noodles: I especially love pairing these with cooked brown rice or noodles because the tasty hoisin sauce blends together with it.
When to serve: You can either serve these green beans immediately while warm, or at room temperature.
Have leftover hoisin sauce? We also love it in these Shiitake Garlic Noodles, Asian Style Garlic Tofu, and Vegetable Lo Mein!
For more inspiration, also browse all side dish recipes or green bean recipes.
Hoisin-Orange Roasted Green Beans
Ingredients
- 1 lb. green beans
- 1/4 cup hoisin sauce* (GF if desired)
- 1/4 cup fresh orange juice (about 1 orange)
- 1 Tbsp. tamari
- 2 tsp. sesame seeds, for serving
Instructions
- Preheat oven to 400°F (204°C).
- In a large mixing bowl, add hoisin sauce, fresh orange juice, and tamari. Stir to combine.
- Add green beans (ends trimmed) and toss well to coat.
- Line a rimmed baking sheet with parchment paper or Silpat.** Spread the green beans (and any remaining sauce) in an even layer.
- Roast 15-20 minutes until slightly wrinkled, or to desired tenderness.
- Drizzle beans with leftover pan juices before serving. Garnish with sesame seeds. Serve warm or at room temperature.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Nunu
The ingredients look great, but the temps here are 110 plus and running the oven for 30 minutes is a no-go for something that should be a stir fry dish. Any tips for converting it for the wok?
Kaitlin
I haven't tested this recipe as a stir-fry but I'm guessing it would work fine. I'd probably cook the beans for 3-4 minutes in a hot wok until crisp-tender. Then add the hoisin-orange-tamari sauce (I'd reduce the amount of hoisin), toss to coat, and cook for another 1-2 minutes.
There are also 4 other green bean recipes on the site that don't require the oven: Miso-Glazed Green Beans, Asian-Style Garlic Green Beans, Balsamic Green Bean Salad, and Almond-Garlic Green Beans.
Granny Mo
Want to make with 1# beans and 1/2# mushrooms. Any thoughts on should mushrooms be left whole, halved, quartered? Thanks!
Kaitlin | The Garden Grazer
Great idea! I'd probably halve the mushrooms (or if they're pretty tiny, just leave whole). Hope you enjoy!
Dan George
We roast green beans all the time until they're crispy - my boys eat them like french fries! The hoisin would be amazing. Thanks for the recipe!
Howie Fox
Oh dear, they look amazing! Baked Beans gets a whole new meaning looking at this recipe, haha