Roasting vegetables is one of my favorite ways to cook them. It is quick and easy and provides great flavor.
Right now it is a bit hot in Oklahoma for roasting vegetables, but sometimes I forget how hot is is and turn on the oven anyway. When you have fresh green beans it is worth turning on the oven to roast them.
And I might even try grilling these next time like I did carrots recently. I think grilled green beans would be good.
What is your favorite way to fix fresh green beans?
Yield: 6 servings
Roasted Green Beans
Roasting green beans adds so much flavor to a basic vegetable side dish.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 pound fresh green beans
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Spread green beans out on a small cookie sheet or pan.
- Drizzle with a little oil and sprinkle with salt. Roll around to cover green beans.
- Bake at 450 degrees for about 10 minutes. Check and continue cooking until desired texture is reached. I like to cook mine for 10-12 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 181mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g
Nutritional values are approximate and aren't always accurate.
we love cooking green beans this way! i usually add a little freshly ground lemon pepper + crushed red pepper for a little more flavor, but they’re good on their own too.
We enjoy the traditional roasting methods (EVOO, salt, pepper) but sometimes do a EVOO/lemon juice/ginger/honey exchange instead. We’ve used it on green beans, asparagus and carrots and all have tasted delicious!
That sounds good! I have done carrots like that, but not green beans. I will have to try that.
I add some peeled whole cloves of garlic to mine while they cook and they take on this fabulous not to strong garlic taste. We say they are green french fries (but we do cook them longer than you do, at least 20 min)
I love garlic added to roasted vegetables and make it that way also. We like the beans crisp tender, so the time may vary on how people like them. And green french fries would be a fun way to get kids to eat them. 🙂
I sort of “roast” vegetables on the grill all summer. I have a commercial grade 1/4 sheet pan that I use on the grill. I prepare the veggie just the way I would for roasting in the oven (for green beans we like olive oil, salt, pepper and a drizzle of balsamic vinegar) and I put the pan on the grill surface as soon as I turn it on. By the time the meat is done the veggies are done too. We do everything this way… green beans, asparagus, carrots, zucchini, potatoes, and my kid’s current favorite: peppers, onions and artichoke hearts. I often add a little something to the veggies: garlic, herbs, balsamic vinegar, etc. to mix things up a little.
Okay! So I’m bad! My families favorite way to eat green beans is FRIED!!! I know it’s not healthy, but that’s the way we like them. Fry my chopped bacon in the skillet, add the green beans, maybe mushrooms, seasonings, and stir fry until they have a little brown on them, and….. YUMMY!
I love bacon in my green beans. If I don’t roast then I usually put bacon in them.
My absolute favorite way to eat fresh green beans is boiled crisp-tender, with a bit of butter and salt. The next favorite I discovered when I had some beans that had been sitting around a bit long and would need more cooking than that to get past their developing wilted/toughness. I discovered a recipe (on a site devoted to green beans): simmer them in low-sodium (or homemade) chicken broth with several cloves of garlic and a stick of butter for a couple of hours (or as little as an hour). Oh-my-goodness, they are heavenly. I am not usually one for the Southern habit of boiling my green beans until they are mushy, but these take on the flavor of the butter, chicken broth and garlic and so easy because yet set them to simmer and can ignore them pretty much while you prepare the rest of the meal.
Melissa’s comment mentioning balsamic vinegar over the roasted green beans is how I first learned of roasted green beans — with sliced sweet onions and garlic cloves. A drizzle of balsamic vinegar before serving.
That sounds really good! I am sure the chicken broth adds a lot of flavor. Thanks for sharing it.