I first shared this recipe on Lil’ Luna where I am a contributor. Roasted Green Beans are the easiest and most delicious healthy side dish for the holidays or really any dinner. My kids even ask for seconds!
Roasted Green Beans
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Yep, my five and three year old ask for second helpings of these Roasted Green Beans. Just start with good produce, add a little olive oil, salt & pepper, and let those green beans shine.
To me, sides should be easy and you don’t get much easier than these green beans. No need to complicate things by making green beans into a casserole. I’m actually curious how much people actually like eating Green Bean Casserole at Thanksgiving. There’s already enough prepping and cooking to do, why add to the list and the calories to your waist line?
These Roasted Green Beans are perfect for Thanksgiving or really any dinner. They’re healthy, simple, and require hardly any work. It takes less than 2 minutes to prep and are ready in 15 minutes. They’re perfectly cooked and the flavor is delicious! Even my husband who doesn’t care for green beans even went back for seconds.
How to make Roasted Green Beans
Place the green beans on a baking sheet and drizzle with olive oil and sprinkle with kosher salt. Toss them together a bit to make sure they’re all evenly coated and then pop them in the oven.
After baking for 10 minutes you give the beans a little toss and cook 5 more minutes until some of the beans start to form brown spots and a bit shriveled.
That’s it! Let them cook down a bit and serve them up with the rest of your dinner. They’re great as a side to any grilled meat, fish, pork chops…
HERE ARE A FEW MORE VEGETABLE SIDE DISHES THAT YOU ARE SURE TO ENJOY:
- Easy Twice Baked Potatoes
- Candied Yams
- Parmesan Roasted Cauliflower
- Garlic Roasted Red Potatoes
- Easy Ranch Baby Carrots
TOOLS USED TO MAKE THESE GREEN BEANS:
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Olive Oil Dispenser– I just barely got an oil dispenser a few months ago and it has changed my life! I buy my oil from Costco in a giant plastic container and it was always so hard to pour from. This dispenser has changed how I cook. I love that it drizzles out a thin stream of oil so I can add the perfect amount to my dish. You need this on your cupboard.
Tongs– The best way to pick up those stringy green beans is with tongs. They’re also great for tossing them. Every kitchen needs a good reliable set of tongs.
Roasted Green Beans
- 1 pound green beans
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Fresh cracked black pepper
- Preheat oven to 425 degrees F.
- Place green beans on a baking sheet and drizzle with olive oil and sprinkle with salt. Toss to evenly coat.
- Bake for 10 minutes, toss, and bake another 5 minutes until lightly browned. Sprinkle with pepper and serve.