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Preheat oven to 425°F (218°C) for maximum crispiness. Line a baking sheet if desired.
Trim the green beans—snap or cut off stem ends. For best results, use beans similar in size.
Toss with oil, salt, and pepper. Drizzle beans with olive oil; sprinkle generously with salt and pepper. Toss until everything is evenly coated.
Arrange in a single layer. Spread beans out without crowding—overlapping traps steam and causes sogginess.
Roast for 12–15 minutes. Bake until the beans are tender, bright green, and starting to char in spots. For extra-crispy edges, leave them in 3–5 minutes longer, shaking the pan halfway through.
Finish and serve. For extra flavor, toss immediately with fresh lemon juice, garlic, or your favorite toppings. Serve hot or at room temp.