How to Roast Green Beans

Green beans, aka snap beans or French beans are a great source of vitamins and minerals, as well as dietary fiber. They’re also easy to find year-round and relatively inexpensive. The green bean casserole, an invention of the Campbell’s Soup Company to boost sales of their cream of mushroom soup is a common side dish at Thanksgiving. The casserole combines green beans with the canned soup from concentrate and (gasp!) canned fried onions to produce an interesting, not-so-healthy side dish. Sure it looks appetizing, but why not try something simpler, healthier and more delicious?

Roasting turns the starches into sugar, and the results are both sweet and tender – much like myself. One note: they don’t look the same as your run-of-the-mill boiled beans. Rather than being bright and green, they’re a bit shrivelled and brown. Not to worry, the taste makes up where appearance lacks.

Last thing: my kids absolutely love these.

Step 1

Preheat oven to 425 F.

Step 2

Rinse green beans under cool, running water. Line them up and cut off the ends. In a bowl, toss the beans in 1 tbsp. of olive oil to coat. Season generously with salt and pepper.

Step 3

Line a baking sheet with parchment paper or aluminum foil. Place beans in a single layer on sheet.

Step 4

Roast the beans for 10 minutes. Remove the tray and redistribute the beans, shake ‘em up. Place back in the oven for another 5 minutes or so, or until they start to brown.