roasted green beans

until now, i never met a cooked green bean (outside of my mom’s green bean casserole) that i actually liked. i grew up, and live, in the south, where people cook their green beans TO DEATH. i mean beyond recognition. i mean, to the point where they are barely even green anymore & resemble more of a mushy, dull, ham flavored, pile of wet. it’s an epidemic.
what we have here is a super quick & easy side dish of actual green beans.  they retain their natural color & some crunch & are a perfect example of how simpler can be better.

more of a technique, than an actual recipe, so adjust amounts to make how ever much you need!

fresh green beans
olive oil to coat
salt & pepper

1.  preheat oven to 425°.  wash the green beans & trim the ends.

2.  place the beans on a baking sheet & drizzle with just enough olive oil to coat.  sprinkle with salt & freshly ground black pepper & toss to evenly coat.

3.  pop in the oven for 12-15 minutes, until crisply tender.


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4 Responses to roasted green beans

  1. Elizabeth says:

    I LOOOOOVE green beans. I have yet to meet one that I didn’t like. But like you, I prefer the crunchy over the mush. 🙂 I love this simple recipe. I’ll give it a whirl this weekend for sure!

  2. Jessica says:

    I make about a million vegetables this way. It’s my favorite! I use olive oil flavored pam and do green beans, potatoes, sweet potatoes, carrots, turnips, and the list goes on…love it!

  3. citysteps says:

    Mike and I are going to try this tonight (starting with an easy one for our first “lushers” recipe) I’ll let you know how they come out!! xo, kate

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