I have roasted a lot of vegetables during my lifetime, but I can honestly say that I had never roasted green beans before. I saw a recipe for roasting green beans and knew I would have to try it. I decided to use what I had in my produce drawer and pantry to make this great little side dish that I know you will absolutely love.
The original recipe did call for fresh green beans, but I had a bag of the fancy frozen ones from Aldi in my freezer that I wanted to use. I added an extra ten-fifteen minutes cooking time for these and they were perfect for our taste. You can roast them longer, if you like, but this amount of time seemed to fit well for me.
Below is the recipe including instructions for fresh and for frozen. This would be a wonderful side dish for your cookouts this summer and looks deliciously gourmet with very little effort.
It would also make a great side dish for your Easter dinner celebration this year. Enjoy!
Roasted Green Beans
2 pounds fresh green beans (or a bag of frozen fancy green beans)
1-2 tablespoons olive oil
2 tablespoons minced garlic (I use the bottled garlic to save a little time)
Salt & Pepper
Zest from one lemon (save the juice for later)
Preheat your oven to 400 degrees. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20-25 minutes and roast frozen green beans for an additional 10-15 minutes. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.
I’ll definitely be trying that one – that looks delicious!
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Roasted green beans are my favorite. I do them with a little olive oil, salt and pepper, and some shallots. Yum.
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We use this same “oven blasted” method with cauliflower or asparagus. Both vegetables seem to do really well with the high heat, it really caramelizes the sugars in the veggies! We sometimes add a bit of balsamic vinegar to the olive oil mixture. My mouth is watering looking at this picture, Amy! Delicious! Happy Spring!
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What great timing you have in posting this recipe! I was just about to look for a veggie recipe for Easter, this will be perfect!
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Ooh I love green beans! I have always steamed them though. I will have to give roasting them a try..they sure do look delicious!
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Those look really good. I bet they would make a great side dish for Easter.
~Liz
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Awesome! I’ve been stir frying my green beans with basically the same recipe (olive oil, Celtic sea salt, fresh garlic). Roasting sounds MUCH less labor intensive as you have to stir the green beans the whole time when stir frying. Don’t know why I didn’t think of it as we do sweet potato wedges roasted in the oven and usually in the same meal as green beans (w/ broiled salmon). IN FACT, based on the recipe you gave, I could do the green beans and sweet potatoes together. Oh yeah, gotta try that! Thanks for sharing.
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We tried this tonight, adding yellow and orange peppers to the mix, too – YUM. Easy and delicious! Thanks!
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Amy,
Just wanted to report back… Kev and I tried this recipe yesterday for my mom and dad and grandma, and it was a hit!! It’s on our regular vegetable rotation now!! Thanks as always for sharing it!
Love you,
Leah
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P.S. Kevin asked where I got the recipe as I was making it, and I said it was from you. And he said, “Oh, her recipes are always good!”
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Amy Reply:
January 31st, 2012 at 10:29 am
Oh, you made my day, Leah! I am so glad you guys liked the green bean recipe and that you are enjoying other recipes on the site. Thanks so much for your sweet comment!! xo
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