Who wouldn’t want to eat these little beauts?! Green beans are a staple to many households. It seems to be the vegetable of choice for the bachelor, the 6 year old little girl, and the mom who just can’t get her family to eat anything green. Green beans win. But are you sick of the same old scrawny, steamed beans? It can be hard to figure out another way to cook them besides throwing them into a pot of water.
Doesn’t a nice smoky flavored, crisp bean sound better? Well, that’s what you get with this recipe for Roasted Green Beans. My mouth is salivating just writing about these little fellas from last week. Maybe it’s time to head back to the farmers market for a restock!
Keep reading for a step by step account or scroll to the bottom for the cliff notes (printable) version.
First you will want to give the beans a good washing. Throw 'em into a colander and let your faucet do the work. Now for the fun part...snapping the ends. What is it about snapping green beans that makes the world feel less chaotic? I can just picture myself sitting in a rocking chair on the back porch of a farm house, snapping green beans and watching the clouds. Sorry. Back. To. Reality. And this recipe. You don't have to snap each bean. Look for the ones with a tough string on one end, then remove that part.
Once the beans are snapped and ready, place in a single layer on a baking sheet. Brush the beans very lightly with olive oil, then sprinkle with coarse black pepper and kosher salt. Place the baking sheet in a hot oven for 10-12 minutes, stirring once half way through.
Remove and place in a cute little dish to serve. Enjoy your beans! ~Lauren