I love to roast vegetables, whether its brussel sprouts, parsnip, zucchini, mushrooms, broccoli, pumpkin seeds, acorn squash or a medley of vegetables for pasta sauce. I love raw veggies, but these is just something about the amazing flavour roasting gives, as well as the different texture, that just makes for a great side dish.
This week I saw these super vibrant and crunchy green beans at the vegetable market and I just knew that I had to roast them.
When you roast green beans, they almost have the same texture as french fries – crispy on the outside, soft on the inside.
I served it alongside Greek flavoured chicken (the same kind I used in the Greek Chicken Omelette), as well as simple mushrooms sauteed in butter (a personal childhood favorite)
What you’ll need:
Green Beans
Olive Oil
Salt & Pepper
Preheat oven to 425°F.
Wash the green beans and snap the ends off. If I’m doing a big batch, I like to sit down with the bowl and snap the ends off while watching tv. Multi-tasking 🙂
Toss the green beans lightly in olive oil and then lay on a foil-lined baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, flipping once halfway through.
Why can’t I pin this recipe to Pinterest? The exposure would be good for your blog. Elle in VA
Nevermind! My Pin It button finally captured it! Thanks. Love these, have been eating them for years. Elle in VA
I’m glad you were able to figure it out! Thanks for pinning this 🙂