Roasted green beans is an option that takes a readily available vegetable and gives them a different texture and taste. Use the freshest beans you can find and thinner varieties. They are ridiculously easy and almost foolproof — as long as you follow the two rules given. Full details are in the discussion and recipe below.
Consider roasting your beans when serving with roasted meat. This is particularly appealing when you might be serving a starchy additional vegetable like mashed potatoes or puréed squash.
You will also find roasted green beans are a nice addition to a lettuce salad; providing a contrast in texture and taste.
Notes on Techniques
The two most important rules
Don’t crowd the beans — Spread the beans on a baking sheet. They should not be on top of each other and barely touching, if at all. If you need more beans use a bigger baking sheet.
Don’t bother them when roasting — After putting them in the oven, leave them. You may look at them through the window but do not shake, do not turn. This will crisp them up nicely.
Any time we are roasting vegetables we need to consider the moisture in the vegetable. Most vegetables are better roasted when a great deal of moisture is removed. Green beans are lower in moisture than many vegetables, and the most common cooking methods add water to the cooking. Since no water is added to the roasting process, we have to be careful not to overcook the beans. I suggest 15 minutes, and you should watch closely so as not to overcook.
Notes on Ingredients
Of course, freshness is always important in vegetables, but here it is absolute. If you think the beans you have are not the best or they are frozen, choose another cooking method.
Variety of Beans
The best varieties for this approach are the thinner, bright green varieties. Generally called “French” green beans. Thicker southern beans will not work well here.
Coating with good olive oil before baking is required.
I find that adding a sprinkling of Lemon Juice or Balsamic vinegar brightens the flavor well.
- Handful of Green Beans
- Olive Oil
- Lemon Juice or Balsamic Vinegar (optional)
- Preheat oven to 425°F (220°C)
- Wash and de-stem beans. Dry very well
- In a bowl coat the beans with olive oil and salt. Mix well to coat evenly.
- Lay out in a single layer, well spaced, on a baking sheet and roast in the oven for about 15 minutes. You may look at them through the oven window but do not touch them or turn them. They will cook evenly with a nice crispness.
- Remove and season with lemon juice or balsamic vinegar, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 147mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Calculated Nutrition is estimated.