I’ve always roasted cauliflower, peppers, squash, and mixed veggies. And for some reason, I always stopped there. How very silly of me. And so the plan is to do a mini series to highlight other seriously yummy roasted veggies, hopefully to inspire you, too! When I posted on Easy G-Free Meals I got a lot of questions about the green bean pic, so that’s a perfect place to start.
I didn’t like green beans as a kid. They were overcooked, yucky looking and generally from a can. No wonder I wasn’t a fan. That changed at the Farmer’s Market a few years ago. Now that I’m always seeing the big bags with the ends pre-chopped at the store, it’s made them much more accessible. As a bonus, I tend to go for a 20-25 min evening walk, so if I put them in before I go, they’re just about perfect when I walk in the door, no stirring necessary.
LOVE green beans? Yes, you can do 2 lbs at once, just use 2 cookie sheets and change the oven position in the middle.
1 lb of string beans/green beans
2-3 Tablespoons olive oil
1 teaspoon coarse sea salt
1 small handful almonds, hazelnuts or brazilnuts, chopped
Squeeze of lemon
Preheat the oven to 350. Toss the green beans with olive oil and sea salt, and spread them on a lined cookie sheet. Bake for ~22-25 min (they should be browning on the bottom). Stir, add in the nuts, roast 5 min more. Give a good squeeze of lemon, add salt and pepper if necessary and enjoy!
I’m adding this to Iris’ 5 ingredient Mondays and Ricki’s Wellness Weekends.
Oooh, I love roasted green beans! I first ate them roasted as a side in a restaurant. Then I had them roasted in a recipe from Kalyn’s Kitchen, a recipe I and my whole family adore and have made several times since. Now there’s your recipe–yippee! I know I will love it! 🙂
I’ve roasted all kinds of veggies, and I’ve never tried this before! Looks great
Thanks, Shirley! with something this simple it’s impossible to go wrong.
Awesome, Kate! Hope you love it as much as I do.
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