Easy Side Dish Recipes – Roasted Green Beans

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Finished Green Beans

Looking for a simple way to use up some of those frozen vegetables from the garden?  I highly recommend roasting them. Instead of potentially mushy and flavorless veggies, you get a crispy and delicious side dish–perfect with any meal.  {I’ve used this method on a ton of different frozen veggies, and they’ve all turned out delightful}.

Ingredients

Olive Oil
Italian Seasoning
Garlic Salt

Directions

Preheat oven to 450 degrees.

Coat a pan with olive oil {NO Silpat this time, can you believe it?}.  This is not the time to be stingy with the oil, you want a good 2-3 tbsp.  Toss frozen green beans on the pan, sprinkle with garlic salt and Italian seasoning.   I like to take the more is more approach with the seasoning amounts, but let’s just call it a season to taste approach.  Use a spatula to turn the green beans on the pan.  This will coat them with olive oil and mix in the seasonings.  Bake for 20-25 minutes, to desired level of crispiness.  Turn once while baking.

I know the recipe sounds ridiculously simple, but if you haven’t prepared veggies this way before, you should give it a try.

tender cookbook

Looking for more awesome recipes using REAL FOOD? Check out Tender by Nigel Slater. It’s a comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. Go HERE for Tender.

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Comments

  1. Annabel Lee says:

    Hmmm, I just roasted vegetables for dinner last night. I had high hopes. I did not like them. Husband and daughter ate them, said good. I ate, but eh. It was a combo of sweet potatoes, white potatoes, parsnips, rutabaga and beets. Everything turned pink, due to beets. I love beets and I freeze and pickle lots. I would have been just happy with the beets heated with some lemon and butter. My mother used to stick parsnips in stew…I always had to check whether was getting a potato chunk or a parsnip. I discovered I still hate parsnips. Rutabagas I like…no problem there, I usually add them to pastys . (If you don’t know what those are those are kind of like a calzone but stuffed with vegetables and beef instead, Cornish heritage). I try and try and I still can’t stand sweet potatoes.

    I have tried roasting Brussels sprouts several times as another daughter swears by them. They still taste just as bad. Now I have roasted asparagus and that IS delicious. So I may just give the green beans a shot. However, I hate frozen green beans so I only freeze in vegetable soup sized batches. Then I can’t tell they were frozen. Those are 2 C bags, I probably would want to do 2. We’ll let you know the results.

  2. Have you tried the non-stick aluminum foil? It works great for roasting veggies & you can use less oil & they just slide around like crazy without sticking! It works great for oven fries.

  3. These look pretty tasty and I happen to have some fresh beans in my fridge, I see roasted green beans in my future!

  4. When you say Italian seasoning, do you mean one of those packets or the actual Italian seasoning spice? Because i have a a jar of mixed spices that i use when making spaghetti sauce that is a mixture of spices and its called Italian seasoning. But i have another recipe for a salad that calls for it and i buy it in a packet (like the ranch packets you can buy). I ask because there is a big difference between the two and i would like to take this to my mothers for thanksgiving dinner.

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