These addictive roasted green beans are one of the simplest sides you will ever make, and tempting enough you might just eat the whole tray… and you won’t even feel bad about it. Read on, or jump straight to the recipe HERE.
To be totally honest, it’s hard to call this a “recipe” because it’s so darn easy. But I swear, I crave these green beans like french fries.
These green beans. Not green beans drenched in sauce, not “green beans almandine”, no fancy spices or complicated technique… just green beans, olive oil, salt, and pepper. And a few minutes at high heat.
There, that’s the recipe. It really is that simple. And so good.
Normally I try to doctor things like this up before I share them with you, because come on… who wants plain ol’ green beans?
This girl, that’s who. And I’m guessing you will too, once you taste them.
When I need a quick and healthy side dish, this is my stand by. Heck, when I need a quick and easy dinner, this is my stand by, because I can eat an entire tray of them all by my lonesome and not even think twice.
They’re as addictive as french fries for me, but unlike french fries I can shovel them into my mouth and still fit into my skinny jeans afterwards.
(That’s a lie, I don’t own skinny jeans. My fashion sense is more hobo-chic. And no, I didn’t just misspell “boho.” But the point still stands: green beans = so much healthier than french fries.)
- 1 lb green beans, stems trimmed off
- 1-2 TBSP olive oil
- salt and pepper, to taste (I suggest being fairly generous)
- Preheat oven to 375 degrees F.
- Spread the green beans into an even layer on a rimmed baking sheet (line with parchment or foil first for easier cleanup, if you wish). Drizzle with olive oil, and sprinkle generously with salt and a bit of black pepper. Toss to coat everything evenly.
- Place on the center rack, and roast for about 8-10 minutes. I like the green beans to be tender, but still ever so slightly crisp inside. Check them often towards the end, and remove when they've reached your desired level of doneness.
- Taste, and if necessary add a pinch more salt.
This means I can easily throw a pan into the oven along with whatever else I'm making (towards the end of cooking) and have a side dish ready at the same time as the main course.