I just wanted to pop in with another quick tip that might be obvious to some, but a revelation to others. Roast your green beans! I know, everything on this site seems to be about roasting: Roasted Broccoli, Roasted Honeynut Squash with Za’atar and Pomegranate Molasses, Roasted Peaches with Basil and Ricotta, Spice-Crusted Roasted Salmon.) But it’s only because roasting is one of the easiest ways to cook delicious food, and it’s healthy. So it’s time for roasting green beans!
It seems ridiculous to even write a recipe for this, because as with all vegetables you’re pretty safe if you just spread them out on a baking sheet, with lots of space between them, and toss with extra virgin olive oil, kosher salt and freshly ground pepper, and stick them in a hot oven, tossing occasionally. 425 degrees Fahrenheit for 25 minutes, and you are good to go.
*Oh, and the bear up top? My big kid got to take Paddington home over the weekend and document his adventures. He helped with these green beans, so he got to have his own photo shoot with the results.
Roasting green beans is fast and easy, and a healthy way to get vegetables on the table with little mess. They taste amazing, and the blistered spots add a sweet flavor that is perfectly balanced with just simple salt and pepper.
Ingredients
- 1-2 lbs of green beans, stemmed (cut off the woodsy end, or any questionable brown edges.)
- 2-4 Tablespoons extra virgin olive oil
- kosher salt and freshly ground pepper to taste
Instructions
Preheat your oven to 425°F. You will need two large rimmed baking sheets. On one of them, toss together all the trimmed green beans, extra virgin olive oil, and several big pinches of salt and twists of freshly ground pepper. When everything seems coated, divide the beans between the two sheets, making sure to spread them out so that there is space between the beans. You want to make sure that the air will circulate, so that they can properly blister and become slightly browned.
Roast the green beans for 25 minutes, with one tray in the top third and the second tray in the bottom third. Halfway through, flip your beans around the tray, and swap the positions in the oven from top to bottom.
Put them all in a large bowl, and serve as the perfect easy side dish.
Notes
No green beans? Use broccoli, cauliflower, butternut squash, or any vegetable you like!
I thought I had roasted pretty much everything you can roast, but I don’t think I’ve ever roasted green beans. I will definitely try this. Sounds delicious.
Debra, I would love to hear what you think when you do!
Nice! Would never have thought to try this, but certainly will soon.
Karen,
These sound amazing – and my daughter loves green beans… and all things roasted. I will be making them this week.
That’s great, Erin! It was wonderful running into yesterday and seeing your fantastic artwork! I loved what I saw!