I had never thought to roast green beans before, especially in the middle of summer, but E hates green beans. So, I made it my mission to make green beans that he likes, and I’m proud to say that these do the trick! I love any fresh vegetable, with very few exceptions, and would eat them steamed and plain all day long, but I have to say that these roasted green beans are mighty, mighty good. And, they’re ridiculously easy, but fancy-tasting. My favorite combo. They’re even worth turning your oven on for in the middle of summer. Thank goodness for air conditioning.
Garlic Roasted Green Beans
- 1 lb fresh green beans (or other similar beans, like the purple spotted ones seen in the photo)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Rinse and drain green beans. Trim off the ends of the beans, or snap them off with your fingers. Toss the beans in a large bowl with the olive oil, garlic cloves, and salt and pepper.
Spread the beans on the parchment-lined baking sheet in a single layer. Bake the beans for approximately 12 minutes, stirring once halfway through. The beans should have browned edges and be slightly wilted when they’re done. Eat and enjoy!
Source: Eileen, inspired by many roastings of vegetables in my day
Budget Breakdown: $3.60 for 4 side-dish servings
- Green Beans ($3/lb at the farmer’s market): $3.00
- Garlic: $0.60
My beans actually came from my CSA, so I scoped out the farmer’s market price for my dear readers. Have I told you how much I love my CSA? I probably have. It’s true – because the veggies are so delicious, and I get a ton of them for $12/week. The end.