Roasted Green Beans are quick. easy, and delicious. If you already have something in the oven, they are almost work-free, since a fair amount of the effort involved in making these Roasted Green Beans is remembering to preheat the oven.
As you might imagine, this recipe easily doubles or triples, as long as your baking sheet is big enough—and that part is key: green beans roast up best when in a single layer, with a bit of space around them to allow for maximum browning.
- 1 pound green beans
- 1 tablespoon olive oil
- 1 clove garlic (optional)
- 1/2 teaspoon lemon zest (optional)
- Sea salt to taste
- Preheat an oven to 425F (if you have something else going, know that these will roast up at any temperature down in 350F, they'll just take longer and not get quite as nicely browned without getting a tad desiccated). While the oven heats, trim the green beans.*
- Put the green beans in a large bowl, drizzle with the olive oil, and toss them to coat the beans thoroughly.
- Lift the green beans out of the bowl (allowing any excess oil to stay in the bottom of the bowl; you want them coated bu not dripping in oil) and spread them in a single layer on a baking sheet or in a shallow baking pan. The single layer part is important, having space to get roasted, instead of being piled together, which will lead them to partially steam more than roasted.
- Roast the beans for about 10 minutes. While the beans roast, peel and mince the garlic, if using. Remove the pan from the oven, shake the beans about a bit, spreading them back into a single layer, and sprinkle with the garlic and/or lemon zest, if you like. Roast the beans until they're starting to brown on the tips, for another 2 or 3 minutes. If you want the beans more browned, feel free to leave them in a bit longer.
- Sprinkle with salt to taste, and serve hot or warm. They're still good closer to room temperature, which is good to know if you're looking for something to put on a buffet.
* Many green beans at stores and markets today are "stringless" varieties, meaning they don't have a particularly fibrous string-like older varieties that needs to be pulled off. How to know? Gently snap off half of a stem end, and pull it down the side of the bean; if a string gets pulled off in the process, you'll need to de-string them. If not, go ahead and just snap or cut off the stem ends (or both ends, if that's how you roll) as you like.