Roasting Veggies. My go-to, always and forever. I know everyone may be excited about their new air fryers but I have to tell you, I am still NOT a fan. We can agree to disagree if you like yours, but the only success I have had with it is potatoes. Baked potato, best I’ve ever had. Fries, phenomenal. Anything else? I’ve not been impressed. Take for instance these Roasted Green Beans.
In theory, many veggies are suggested to be great in the air fryer. A fried, crunchy veggie without the frying. So I thought maybe the green bean might have a shot. I tried it with the whole pound of green beans. Spoiler: they were steamed, not fried. Then I tried it where the basket for my air fryer wasn’t crammed with too many green beans. There’s a fine line between cooking them just the right time before they go from crisp to burnt. Let’s suffice it to say, they were just okay. The kicker of it all? If I were to prepare the green beans in this manner for a family versus just myself it’d take forever!! Please tell me why you love your air fryer. Be honest or send tried and true recipes my way. This cookbook from America’s Test Kitchen has provided me with a few.
Roasting Veggies – For The Win
Like I said, my default is roasting veggies. It’s simple, flavorful, and a great way to add veggies in throughout the week. Many veggies when roasted only taste good in the moment, but there are a few that will re-heat well. Green beans are one that are better when made fresh. However, the bright side is that they don’t take long to cook. As a dietitian my goal is for everyone to get in as many veggies as they can. Roast them. Eat them raw. Air ‘fry’ them if you like. Whatever way you’re able to get more veggies in is a win-win in my book.
Print
Roasted Green Beans
Roasting veggies is my go-to for preparing simple, yet flavorful veggies. I don’t know if I call this a recipe, but here’s your go-to guide for roasting green beans!
- Total Time: 23 minutes
- Yield: 3 1x
Ingredients
- 1–pound green beans, ends trimmed
- 1 Tbsp Extra-Virgin Olive Oil or Grapeseed Oil (or even sesame oil)
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400˚F. Line a large-rimmed baking sheet with parchment paper for easy clean-up.
- Wash and trim the ends off of the green beans. Pat them dry, they’ll turn soggy otherwise.
-
Place the green beans on the baking sheet. Drizzle the oil over the beans and sprinkle the black pepper all over. Use your hands to toss until all of the beans are lightly coated. Arrange the beans so they’re evenly spread out, in a single layer.
- Roast for 18-20 minutes. Toss halfway through and roast until they are crisp-tender with some golden caramelized spots. If you roast at 425˚, you’ll only need to roast for 13-15 minutes.
- Transfer to a serving dish. Serve as is or see notes for a few suggestions.
Notes
*Roasted green beans are great paired with a little lemon zest and lemon juice (as pictured). Additionally you can add a bit of Parmesan cheese, any fresh herbs you have on hand (and that might pair well with your meal).
*I love substituting the oil for sesame oil for a little Asian flair and adding sesame seeds at the end.
*Also tasty is a drizzle of a balsamic glaze or just balsamic vinegar and a few toasted walnuts (or almonds).
- Prep Time: 5
- Cook Time: 18
- Category: Side Dishes
1 thought on “Roasted Green Beans”
Roasting vegetables is the easiest way to add vegetables to my meals. Thanks for another simple recipe!