November 10, 2011

Feeling Green


Green beans are some of my favorite veggies, especially when my mom or my Aunt Janie cook them.  The only problem I was having was duplicating their process at home.  Their green beanies are always perfectly cooked and delicious. Mine always turn out stringy.  Ugh.

Until now.


I used to steam the beans in a little bit of water to cook them before adding the finishing seasonings.  Since it just wasn’t working, I tried a different approach.  Roasting. 

One word – YUM.

I have been making roasted carrots for years, which are wonderful, but never thought to include beans in my roasting repertoire.  Now, I won’t fix them any other way.  Coming out of the oven, the beans are a bit caramelized and are the perfect balance between crunchy and mushy and the olive oil gives them a gourmet appearance.

This recipe is a great side dish and only takes 15 minutes.  I have even used these roasted green beans to replace baked french fries in some dishes.  They are a lot healthier and I would venture to say, tastier as well. 

Roasted Green Beans

Print this recipe!

1 bag of fresh green beans

1 T olive oil

Garlic Salt


Preheat the oven to 425 degrees and line a baking sheet with foil.  The foil saves you from having to wash one more pan at the end of the meal.  Yippeee!

Cut the ends off the beans.  Discard bean butts.


Place cut beans on baking sheet and drizzle with olive oil.  Add a few shakes of garlic salt and mix altogether.


Place in the oven and bake for 12-15 minutes.  Shake the pan around about half way through to make sure the beans are not sticking.


You can always keep them in the oven a bit longer if you prefer more doneness.


Ours accompanied a BBQ Mushroom Swiss Chicken Sandwich last night for dinner.  Delish!

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