Roasted Green Beans
Ingredients:
- 453.6 g (1 lb) fresh green beans
- 30 ml (2 tbsp) olive oil
- 9 g (3 cloves) garlic
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 1/4 tsp red pepper flakes (optional)
- 15 ml (1 tbsp) lemon juice
- 2 tbsp shaved parmesan or toasted almonds, for serving (optional)
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Trim the ends off the green beans and dry them thoroughly after washing — wet beans will steam in the oven instead of roasting and getting crisp-tender with browned spots.
Instructions:
- Preheat & Prep: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Trim & Dry the Beans: Trim the green beans and pat them dry with a towel — excess moisture will steam them instead of letting them roast.
- Season: Toss the green beans on the baking sheet with olive oil, garlic, salt, pepper, and red pepper flakes if using. Spread them into a single, even layer.
- Roast: Roast for 18-20 minutes, shaking the pan halfway through, until the beans are tender and lightly charred in spots.
- Add the Lemon: Remove from the oven and squeeze the lemon juice over the top while still hot.
- Top & Serve: Top with shaved parmesan or toasted almonds if desired, and serve immediately.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot oven or skillet to help them re-crisp.
Tip: Don't crowd the pan — spreading the beans in a single layer with space between them is what lets them roast and char instead of steam.
Swap: Swap the parmesan for nutritional yeast to keep this vegan, or add a splash of balsamic vinegar instead of lemon juice for a different finish.
Roasting at a high temperature concentrates the green beans' natural sweetness and gives them lightly charred, caramelized edges. A squeeze of lemon juice added right after roasting brightens the dish and balances the richness of the olive oil and garlic.
Roasted Green Beans
Ingredients:
- 453.6 g (1 lb) fresh green beans
- 30 ml (2 tbsp) olive oil
- 9 g (3 cloves) garlic
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 1/4 tsp red pepper flakes (optional)
- 15 ml (1 tbsp) lemon juice
- 2 tbsp shaved parmesan or toasted almonds, for serving (optional)
Equipments:
Features:
Why These Ingredients:
Roasting at a high temperature concentrates the green beans' natural sweetness and gives them lightly charred, caramelized edges. A squeeze of lemon juice added right after roasting brightens the dish and balances the richness of the olive oil and garlic.
Prep:
Trim the ends off the green beans and dry them thoroughly after washing — wet beans will steam in the oven instead of roasting and getting crisp-tender with browned spots.
Instructions:
- Preheat & Prep: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Trim & Dry the Beans: Trim the green beans and pat them dry with a towel — excess moisture will steam them instead of letting them roast.
- Season: Toss the green beans on the baking sheet with olive oil, garlic, salt, pepper, and red pepper flakes if using. Spread them into a single, even layer.
- Roast: Roast for 18-20 minutes, shaking the pan halfway through, until the beans are tender and lightly charred in spots.
- Add the Lemon: Remove from the oven and squeeze the lemon juice over the top while still hot.
- Top & Serve: Top with shaved parmesan or toasted almonds if desired, and serve immediately.
