Chili Crisp Sheet Pan Vegetables With Green Beans

When you want vegetables that are anything but boring, spicy chili crisp is the answer. This sheet pan recipe takes green beans and corn, coats them in olive oil, a tablespoon of sesame oil, salt, and a couple of spoonfuls of the good stuff. Yes, I am talking the chili oil with its flavorful crunch — it then roasts with them at high heat until the beans are crisp-tender and the corn caramelizes ever so slightly. The result is a tasty side dish with tons of flavor, a pleasant crunch, and just the right level of spice.

One of my favorite ways to cook is to reinvent the sides. I grew up eating a wide variety of fresh vegetables from my mother’s garden, and the homegrown beans and sweet corn laid the foundation for my cooking today. As I began cooking for my own family, I sought even more variety in flavors and methods, wanting to breathe new life into those same garden staples. That’s where chili crisp comes in — it turns simple beans and corn into something bold and unexpected.

If you love finding fresh ways to enjoy vegetables, you might also like some of my other seasonal recipes. From a Layered Zucchini Tomato Casserole baked in a cast iron skillet to a bright Sweet Beet and Kale Salad with Maple Apple Vinaigrette, these dishes celebrate the best of what’s in season while keeping things simple and flavorful.

Why You’ll Love This Recipe

Spicy and bold – chili crisp transforms ordinary veggies into something special.

Quick and easy – The roasted vegetables are ready in just 20 minutes with minimal cleanup.

Flexible ingredients – canned, frozen, or fresh corn all work well.

​A Little Local Connection: Canadian Green Beans and Corn

​In Canada, green beans are among the most abundant summer vegetables. By July, they’re ready for picking, filling backyard gardens, roadside stands, and farmers’ markets in every province. Families often preserve the extra by blanching and freezing beans to enjoy in winter.

Corn follows closely behind, with sweet corn season peaking in late August and early September. This pairing feels like the very rhythm of a Canadian summer. Both crops are readily available across the country, whether at a roadside stand in Ontario, a farmers’ market in the Prairies, or a U-pick patch in Atlantic Canada.

Both seasons are eagerly anticipated by vegetable lovers, who know that green beans and corn capture the essence of the Canadian summer. These staples arrive in waves, one after the other, reminding us how fleeting and special the harvest months can be.

How To Make This Sheet Pan Side

Preheating your oven is a crucial step to ensure the timing of the roasting is right. Please set it to 400°F and add parchment paper to your baking sheet so that cleanup later is quick and easy. It also helps to easily lift all the veggies off to transfer to a serving dish.

While the oven warms, prepare the beans by topping and tailing them. That simply means trimming off the little stem end and the tiny pointed tip with a knife or snapping them off with your fingers.

Drain your can of corn thoroughly, pressing with the back of a spoon if needed. Too much liquid will steam the vegetables instead of roasting them.

Place both the beans and corn in a large bowl. Drizzle in a tablespoon of sesame oil, which not only helps coat the vegetables but also adds a nutty flavor with an Asian-inspired note. Add a teaspoon of olive oil for balance and even roasting, along with one teaspoon salt to enhance the sweetness of the corn.

Finally, stir in a couple of spoonfuls of spicy chili crisp along with some of its rich, red chili oil. As you toss, you’ll notice the beans and kernels glisten while the savory garlic-chili aroma fills the bowl.

Spread the mixture across your baking sheet in a single layer, giving the beans and corn room to roast rather than steam.

Roast for about 20 minutes at high heat, until the beans are bright green, just starting to wrinkle with lightly crisp edges, and the corn has turned golden with caramelized spots.

Serve right away, and bring the jar of chili crisp to the table so that anyone who wants more heat can add an extra kick.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

​Green beans – Fresh beans trimmed at both ends; they blister beautifully in the oven.

Corn – Canned makes this recipe quick, but fresh kernels cut from the cob are excellent in summer.

Chili crisp – The star ingredient; brings spicy heat, crunchy bits, and umami depth. (Different brands vary — some mild, some fiery.) You can use any chili crisp, but if you’re looking for a wholly Canadian version, check out Monster Crunch from Calgary, Super Magic Taste from Toronto, and Hakka-ish Chili Crisp from Cooking with Zing, also from Toronto.

Sesame oil – Nutty aroma that pairs well with chili crisp. 

Olive oil – Balances flavors and helps the veggies roast evenly. If you’ve been searching for a Canadian olive oil, it doesn’t get more Canadian than Maison Orphée, based in Quebec.

Salt – A simple teaspoon of salt brings out the vegetables’ flavors and balances the spice.

Substitutions and Add-Ins

Corn – Use canned for ease, swap in frozen kernels (no need to thaw), or fresh cut off the cob in summer.

Green beans – Try broccoli florets, zucchini slices, or asparagus spears if you don’t have beans on hand.

Chili crisp – Any brand works; adjust the amount of spoonfuls depending on the heat level, or even make a homemade version for control over spice and crunch.

Sesame oil – Toasted sesame oil gives a nutty flavor, but you can use avocado or peanut oil if needed.

Add-ins – Sprinkle toasted cashews or peanuts before serving, drizzle lime juice or zest for brightness, or add a splash of soy sauce/tamari for extra umami.

Expert Tips

Tip #1: Give the veggies space. Spreading the beans and corn out in a single layer helps them roast instead of steam. Crowding traps moisture, which prevents the beans from wrinkling and the corn from caramelizing into that pleasant crunch.

Tip #2: Taste your chili crisp before adding it to your dish. Different brands vary from mildly savory to fiery hot, so knowing the level of spice helps you adjust how much to add. It’s always easier to stir in extra after roasting than to fix an overly spicy pan.

Tip #3: Watch for wrinkling beans. Green beans are perfectly roasted when they turn bright green and start to wrinkle slightly. This visual cue indicates that the beans are tender and crisp, with just the right savory flavors.

This sheet pan dinner with chili crisp goes with just about everything: grilled chicken, salmon burgers, steak, or even a simple bowl of rice. It’s one of those favorite ways to get vegetables on the table quickly, making it a satisfying dish for weeknights or summer BBQs. In fact I may even say it’s the perfect way to enjoy spicy garden produce. 

If you’re looking for more sheet pan dinners, my Irish Bangers with Roast Veggies is a great fall dinner to try next.

Store any leftover veggies in an airtight container in the fridge for up to three days, and reheat them in a skillet to restore their crisp texture. However, skip the freezer for this cooked side.

Give your vegetables a fiery upgrade tonight with these Chili Crisp Sheet Pan Vegetables. This whole recipe delivers tons of flavor and a fresh twist on two classic Canadian crops.