Make Perfectly Roasted Green Beans (Light and Healthy Side Dish)

• Food: Roasted Green Beans
• Writer: Lizzie Green
• Content-Type: Food Blog

Have you ever tried roasted green beans? I’ve never heard of them, so I’m eager to share this dish and raise awareness! A light and healthful side dish to go with heartier meals are roasted green beans.

Given that they can be prepared in the oven in just 15 minutes, green beans are one of the quickest vegetable options to roast.

Like all roasted vegetables, green beans have an enhanced, caramelized flavor that tastes more sophisticated than raw or steamed forms.

We found roasted green beans on the Nashville menu at Josephine. I often look for interesting side items on restaurant menus, and their charred green beans did not disappoint.

The variant you see above was inspired by the way they presented them with tahini and toasted sesame seeds.

Green beans that have been roasted are quite easy to make. Just a few pointers before you begin:

• Begin with colorful, fresh green beans. They should snap readily and have skin that is firm and even. Roasting stale, starchy green beans is not necessary.
• Green beans should be dried off before being tossed in oil. Outside water drops will become mushy patches in the oven.
• Avoid packing the beans. Divide the beans between two pans if you wish to double the recipe to feed a bigger group of people.
• When the beans are crisp-tender with some browned patches, stop roasting. It’s not necessary to roast green beans to death.

Seasoning for Roasted Green Beans

It’s difficult to stop yourself from consuming these green beans right out of the pan. I also like them with a bit of creamy aioli for dipping.

Serve your roasted green beans on a serving tray with tahini sauce swirled through it for the delectable sesame version seen in the top picture.

Add some torn fresh basil or cilantro, toasted sesame seeds, and a small drizzle of sesame oil to the green beans as a garnish.

Alternatively, you may add some easy garnishes to your roasted green beans to make them seem more appetizing at the dinner table. Just pick one or two (ok, maybe three). Here are a few concepts:

• Lemon wedges or lemon zest
• a sprinkle of Parmesan cheese, finely grated
• a small handful of freshly chopped fresh basil, mint, parsley, chives, or green onions
• A little number of red pepper flakes
• 1-2 pats of butter
• Thicker balsamic vinegar or a little spray of balsamic reduction
• Sliced toasted almonds

Suggestions for Serving

As a flavorful and nutritious side dish with too heavy entrees, serve these. They may even be deserving of your Christmas dinner table! go especially well with hearty, tomato-heavy Italian recipes. Try using these:

• Frittatas (Stovetop or Baked)
• Simple Spaghetti with Marinara Sauce or hearty spaghetti with lentils and sauce
• Italian casseroles include spinach-stuffed shells, eggplant parmesan, lentil-baked ziti, and vegetable lasagna.
• Pasta and Veggies (Italian Pasta and Beans)
• Vegetarian Stuffed Acorn Squash or Spaghetti Squash “Pizza” Bowls are two examples of stuffed squash.

Roasted Green Beans

Use this straightforward recipe to learn how to roast green beans. Green beans roasted in the oven make a simple and delicious side dish (or snack)! There are 4 side servings per recipe.

INGREDIENTS

• 1 pound (16 ounces) of green beans or haricots verts
• 2 teaspoons extra-virgin olive oil
• Scant ¼ teaspoon fine sea salt

INSTRUCTIONS

1. To make cleanup simple, like a big, rimmed baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
2. Green beans should be washed and their rough edges trimmed. With clean tea towels, thoroughly dry them off (wet green beans turn soggy in the oven).
3. Put the green beans that you’ve prepared on the baking sheet. Olive oil should be drizzled over the beans before salt is added. Toss the beans with your hands until they are all just lightly oiled. Place the green beans in a single layer across the pan.
4. Unattended roasting for 14 to 16 minutes will produce crisp-tender vegetables with some golden, caramelized patches. (Slender haricots verts may be ready a few minutes earlier if used.)
5. Transfer to a serving plate, then eat with any other ingredients you choose (see recipe notes for seasoning suggestions). Although are best consumed warmly, they can be stored, and covered, in the refrigerator for 4 to 5 days.

NOTES

• SUGGESTIONS FOR SEASONING: Toasted sliced almonds, grated Parmesan, fresh herbs (basil, mint, parsley, chives, or green onion), red pepper flakes, pats of butter, a drizzle of thick balsamic vinegar, or lemon zest or wedges go well with roasted green beans.