Roasty Toasty Goodness

Sometimes a dish is so easy I hesitate to put it on the blog. These Roasted Green Beans are a great example. They’re quick, beautiful and surprisingly delicious. They add a little green goodness to everything from quinoa bowls and salads to grilled chicken and fish. As much as I love roasted vegetables, somehow I never tried roasting green beans. Truth be told, though, I got a little carried away at Aldi last month and ended up with a refrigerator drawer full of green beans. I decided to try roasting them and before I could cool them, they were gone.

I’m so happy to add these fabulous Roasted Green Beans to your recipe box. I hope you’ll give them a try. Lord knows a hot oven and an trusty old sheet pan are a girls best friend in the kitchen.

Tomorrow is my favorite “opener” – not the fishing opener (although I love to fish). The St. Paul Farmer’s Market will be in full swing and I, for one, am excited to walk the aisles and stocking up for spring recipe testing. Do you have a vegetable you’d love a idea for? Please let me know, I’d love to develop a great recipe for you.

Roasted Green Beans

I make these delicious, toasty beans all the time. They are the perfect addition to a quinoa bowl, salad or just as a snack. You won't be able to resist these easy beans.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 pound green beans
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

Instructions

Preheat the oven to 425 degrees
Line up those lovely green beans on a cutting board
Trim the root ends off the beans. I like to keep the beans whole for this recipe, but if you like, you can cut them smaller
Put the beans in a large bowl
Add the olive oil to the beans
Add the salt and pepper and give them a toss
Place the beans on a sheet pan (with parchment paper if you have it) in a single layer
Roast those babies until they are brown and a bit soft. This will take between 15 and 30 minutes depending on the size of the beans. I usually check them at 15 and keep checking every 5 minutes until I love them!
Serve them up and watch them disappear! If I need them for a meal, I usually make double as everyone who walks by grabs a few while they are cooling