Sometimes I just SWEAR that I’ve posted a recipe before. I mean I’m so certain that when a real life friend asks me about it I tell them to just search on my blog to find it.
So when Karen, Yankee Bill’s “Work Wife” ( Hi Karen!), said she couldn’t find the Roasted Green Bean recipe that he had been raving about. . . well I had to do something!
So here it is. I actually feel a bit ashamed to call this a recipe-it’s so basic that I am almost more inclined to call it a cooking technique. Whatever you call it, they are delicious!
Photo by Laurel Fan
Roasted Green Beans
Ingredients
- Fresh Green Beans
- Olive Oil
- Salt & Pepper
Instructions
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Toss fresh green beans in a bowl with just enough olive oil to give them just a sheen.
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Place oiled beans on a cookie sheet in a single layer.
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Sprinkle beans with salt & pepper.
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Roast in a 425 oven for 25-35 min, or until beans start to wither and turn a bit brown.
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Serve.
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Note: This same technique can be used for any veggie-I love broccoli this way. Just make sure the pieces are somewhat uniform in size so that they will cook in the same amount of time.
Apparently roasted green beans are the thing right now. I just posted about them a couple weeks ago. They are fab.
How funny is that? I swear I’m not copying. . . I literally got asked about this yesterday by Karen.
Oh, I know it! I think we’re just all dreaming of summer produce.
I was thinking we used soy, teryaki or Maggi in this also – or am I just hungry right now?
YB
I think you are just hungry! When you roast the beans the natural sugars inside “caramelize” a bit, so it adds a bit of sweetness and nutiness to the flavor. Adding Soy or Maggi would be good variations (although i’d tell folks to try them plain first and see what they think), but I’d be careful with the Teryaki. . . that has sugar in it and it could burn at the high roasting temperature.
I’m gonna use this for sunday’s valentines dinner! I’ll let you know if it turns out to be a big hit!
Thanks, I’d love to hear what you think!
I love fresh roasted green beans, especially right out of the garden. During the winter, however, I use frozen beans. I actually put the frozen beans right on the pan, drizzle with EVOO, sprinkle with S&P and maybe some garlic, and then roast. Yummy and easy.
Sounds like a good technique worth a try thanks for the ideas with veggies!
Sounds delish. I am going to try it with asparagus
Thank you! I’m very interested in any veggie recipe that Yankee Bill raves about. Getting my husband to eat vegetables is a challenge.
OMG!!! The dish was a success! She thoroughly enjoyed the meal. I made Salmon with a ketchup/apple jelly sauce! WONDERFUL is her exact words.
Dallas-I’m so glad that she liked the beans! Isn’t it great when something can be both simple and tasty?
TBW-Wow, what an idiot am i? It never occured to me to try this with frozen beans. I guess I just assumed that they would be too soggy to roast correctly. I’ll have to try this sometime soon with the lovely frozen beans that Aldi’s carries.
Amyrlin-It never fails to amaze me at how roasting can completely change the flavor of a vegetable
leila-Ohh, this would be triple yummy with asparagus. Then again I love asparagus any way you can make them.
Lora-My older sister says that her kids, who do NOT like veggies, will eat these beans like they are french fries. Hopefully that bodes well to your hubs actually eating some. 🙂