Ingredients
Units
Scale
- 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.
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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