Roasting Green Beans, who knew? I certainly didn’t know when I first tried it, but I was on a roasting spree with all my other veggies and not feeling like doing to much with them. Roasting my vegetables always make them more edible, especially the ones I despise. These were no exception, they were delish!
Green beans are actually one of the more tolerable vegetables I grew up on. My mom would cook them with fat back, loads of butter, and let them sit on the stove and braise much like her collards. Now don’t get me wrong, I love my green beans the way mama cooks them, but I find that roasting them are much less time consuming and lighter on the calories.
When I first tried roasting my green beans, they were so tasty, I knew it would be a dinner staple. It was quick easy and healthy. The color when roasted is absolutely stunning which adds a hint of elegance to a plate of meatloaf :)!
All you need is…..
Green beans
Olive oil
Salt
Pepper
Crushed Red Pepper
Pre-heat your oven to 400ᴼ.
I remember my mother and I sitting on the couch with a bag of green beans, a trash bag and a bowl. We would break each end off the green beans, but man was it time consuming, especially when you’re doing it alone.
To save the time and hassle I bunch them up in my hands as evenly as possible and cut each ends with kitchen scissors. Wash them drain and spread evenly on the surface of your roasting pan.
Pour a liberal amount of olive oil across and salt and pepper to taste . Go heavy on the salt this is one veggie that need a good amount of seasoning.
Add a bit of crushed red pepper, and place in oven for about 15 to 20 minutes.