Wednesday, May 9, 2018

Roast Green Beans with (or without) Garlic

Roast Green Beans

Intense flavor in a quick and easy dish

Markets are bursting with fresh produce in our part of the world. Including green beans (aka string beans or snap beans). So why not roast a mess of them?

Oven heat concentrates and deepens the (already wonderful) flavor of fresh vegetables. And roasting veggies requires little effort – prep work is minimal.

Best of all, these beanies are equally good served hot or cold. So they’re both dinner-party perfect and picnic friendly.



Roast Green Beans

Recipe: Roast Green Beans with (or without) Garlic

Roasting veggies is easy: Toss them with some extra-virgin olive oil. Place them on a sheet pan. Roast them at high heat until done. That’s it.

Roasting is one of our favorite ways to prepare vegetables. So we’ve done quite a few roast-veggie recipes over the years – see the list at the end of this post.

For green beans, we decided to add shallot to the mix for a flavor twist. We also add garlic toward the end of roasting for a bit of zing. You can omit one or both if you wish.

We like to roast vegetables at fairly high heat (about 450 degrees F). But you can roast at any temperature between 300 and 450 F. The lower the heat, the longer cooking will take. And higher heat promotes more charring – which you may or may not want. We tend to like it.

Prep time for this recipe is about 5 minutes. Cooking time adds 12 to 15 minutes.

Leftovers keep well for a few days if refrigerated in an airtight container.

Ingredients
  • ~1 pound green beans
  • 1 shallot (or more; to taste)
  • ~2 tablespoons extra-virgin olive oil
  • salt to taste (maybe a teaspoon of kosher salt for us; see Notes)
  • 2 garlic cloves (or to taste; optional)
  • freshly ground black pepper to taste (a few grinds for us)
  • lemon juice or vinegar for finishing the dish (about a tablespoon for us, but to taste; optional)
  • fresh herb of choice for garnish (we like parsley or thyme; see Notes)
Procedure
  1. Preheat the oven to 450 degrees F. 
  2. Wash and dry the green beans, then trim their ends if you wish (we often don’t). Peel the shallot and slice it into rounds. Toss the beans and shallot slices with olive oil. Spread the beans out on a baking pan in one layer (we usually line the pan with aluminum foil to make cleanup easy). Sprinkle with salt. Place the pan in the oven and set a timer for 8 minutes.
  3. Meanwhile, peel and mince the garlic. When the timer goes off, remove the green beans from the oven, add the garlic, then toss to combine. Add black pepper to taste. Spread the beans out on the pan again and return them to the oven. Roast until the green beans are tender – another 4 to 7 minutes.
  4. When the green beans are done, place them in a serving bowl and add lemon juice or vinegar to taste (see Notes). Toss the beans to combine. 
  5. Garnish, if you wish, with fresh herbs. Serve and enjoy.
Roast Green Beans

Notes
  • This is one of those recipes where exact measurement or quantities aren't critical.
  • Younger, smaller green beans take less time to roast than larger, more mature ones.
  • You can prepare this dish ahead of time if you wish. Just serve the green beans at room temperature or reheat them in the microwave. We suggest not adding the lemon juice or vinegar (Step 4) until right before serving.
  • We like to roast green beans at a high temperature, but use lower heat if you prefer (or if you’re cooking something else in the oven that requires a lower temperature). As noted above, any temperature from 300 to 450 F will work, though we think the sweet spot is between 400 and 450 F.
  • It’s easy to dress up this dish. We sometimes add chile powder or red pepper flakes. You could also top it with grated cheese (such as Parmesan). 
  • You can substitute balsamic vinegar for lemon juice or regular vinegar. Or skip the vinegar altogether and serve the beans without that added hit of acid – they’ll still be good.
  • You could also toss the beans with some fresh herbs (instead of just adding the herbs as garnish). Parsley is an obvious choice, but thyme works particularly well with green beans. Rosemary or chives would also be a good addition.
  • If garlic doesn’t appeal to you, just omit it. 
  • We like to use extra-virgin olive oil for this dish because its flavor is so good. But substitute another oil if you like.
  • We use kosher salt for cooking. It’s less salty by volume than regular table salt – the crystals are larger and more coarse, so they don’t pack a measure as tightly. If you’re using regular table salt, start with half as much as we suggest. But always season to your taste, not ours.
Roast Green Beans

Pole Vaults

“I won’t string you along,” said Mrs. Kitchen Riffs. “These beans are great.”

“Well, I’m a pod person!” I said.

“Snappy,” said Mrs K R. “I had you pegged as more of a (bean) stalker.”

“Am I getting roasted here?” I said.

“Sure,” said Mrs K R. “As we always say, roasting concentrates flavor. Not to mention your mind.”

The heat is on.

You may also enjoy reading about:
Roast Asparagus
Roast Sweet Potatoes
Roast Belgian Endive
Roast Brussels Sprouts
Roast Cabbage
Roast Cauliflowerl
Roast Eggplant
Roast Potatoes
Roast Carrots and Parsnips
Or check out the index for more

74 comments:

Mae Travels said...

Wow! Roasting is a great way to cook veggies -- a nice browned result without excess of fat. Why didn't I ever think of green beans? Such a neat idea. Lately, instead of aluminum foil on baking sheets, I've been using a silpat mat. It's good for cookies, but also for meatballs (even less sticking and clean-up than foil), and I would guess, would do the job here too.

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, you gotta trying roast green beans! They're wonderful. :-) The silpat mat is a great idea -- I'll definitely give that a try. Thanks for your comment.

Terry / Blue Kitchen said...

John, my mouth seriously watered when I read the lemon juice or vinegar part. Roasting vegetables is so easy and makes them so delicious—our favorite right now is asparagus.

Kitchen Riffs said...

Hi Terry, roast asparagus is terrific, isn't it? Although I've never met a roast veggie I didn't like. :-) Thanks for the comment.

Pam said...

With garlic, please! The beans look delicious, John, I've never roasted green beans and will have to try it. So looking forward to when the farmers' markets open here and to enjoy "home-grown" green beans. Can't wait to try this. Thanks!

Kitchen Riffs said...

Hi Pam, you'll love roasting green beans. Even better is eating them. :-) And totally agree on the garlic! Thanks for the comment.

Angie Schneider said...

For me, definitely with garlic! Roasting is the best way to prepare veggies. I used to eat lots of veggie stirfries, but these days I almost just have them roasted.

Kitchen Riffs said...

Hi Angie, a veggie stirfry is good -- and the flavor is similar to roasting. But roasting is better. :-) Thanks for the comment.

Kelsie | the itsy-bitsykitchen said...

Roasting is my favorite way to prepare veggies. I could happy make a meal out of these beans!

Abbe@This is How I Cook said...

This is my very favorite way to eat green beans! I might even prefer them over French fries. Sometimes!

Peachy @ The Peach Kitchen said...

I love roasted green beans with lots of garlic!!

Merryn said...

I have never ever thought to roast beans but what a brilliant idea especially tossed with a little garlic at the end. Thanks for another wonderful recipe John ;)

Tricia Buice said...

We eat green beans the same way at least once a week! I'll have to try adding shallots - I bet I would love it. Thanks John - great recipe!

Denise Browning said...

A highly flavored green been salad. It looks divine!

mimi rippee said...

Beautiful. I would definitely include the garlic. Funny thing - my husband says that roasted vegetables are better than candy!

Gerlinde de Broekert said...

I love to roast vegetables but I have never roasted beans. I have to try it. Thanks for the tip and as always I enjoy reading your posts.

Deb|EastofEdenCooking said...

For some reason I never roast green beans. Soon locally grown green beans will arrive at the market. That will be a great time to give this recipe a spin! (I've just discovered roasting baby bok choy, fabulous too!)

Kitchen Riffs said...

Hi Kelsie, roast veggies are terrific! We love 'em. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, sometimes is right. :D Thanks for the comment.

Kitchen Riffs said...

Hi Peachy, the garlic really adds a lot of this dish. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Merryn, you'll love roasting green beans! And garlic is, well, garlic. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Tricia, the shallots add a nice extra flavor note. As does the garlic. Thanks for the comment.

Kitchen Riffs said...

Hi Denise, it IS divine! Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, your husband is right! Wonderful way to prepare veggies. Thanks for the comment.

Kitchen Riffs said...

Hi Deb, baby bok chow is wonderful to roast. And regular cabbage is, too -- really worth trying. Thanks for the comment.

Kitchen Riffs said...

Hi Gerlinde, you gotta try roasting green beans. Really good. :-) Thanks for the comment.

Maureen said...

I saw the photo on Facebook and had to come to see how you made them. I'm dying to try this!

Dahn Boquist said...

This is one of my favorite ways to prepare veggies too. I kinda like the charred effect as well. Great post, we planted a couple of rows of green beans and can't wait until they are ready to harvest.

Kitchen Riffs said...

Hi Maureen, good to see you! You'll love these -- wonderful flavor. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Dahn, that charred effect is pretty tasty, isn't it? :-) Thanks for the comment.

Jeff said...

I love roasted vegetables, and green beans are no exception. Thanks for all the dressing-them-up suggestions.

Frank Fariello said...

Roasting is some sort of magical alchemy. Really brings out the flavor of vegetables, and I love that bit of char, too.

Personally when I use garlic, I like to add it whole to the roasting pan, as it's less likely to burn and turn bitter that way. And it's easy to remove afterwards.

All That I'm Eating said...

I love how these look, I bet the charred flavour is so delicious with these beans!

Kitchen Riffs said...

Hi Jeff, I think meat and seafood, but veggies can really be the star of the meal, can't they? Some of my favorite dishes are the sides! Thanks for the comment.

Kitchen Riffs said...

Hi Frank, we add garlic as you suggest for a lot of dishes. Our hope is the garlic won't get too bitter because we're adding it right at the end -- it'll typically be exposed to heat for only 4 or 5 minutes. But you raise a good point. Thanks for the comment.

Kitchen Riffs said...

Hi Caroline, we really like charred veggies! :-) Thanks for the comment.

Vicki Bensinger said...

I never roast my green beans and for the life of me don’t know why! I roast everything else. Now I’m going to pick some up. Thanks for this!

Kitchen Riffs said...

Hi Vicki, you'll love green beans prepared this way! Thanks for the comment.

Pam said...

Roasting veggies is my favorite method! These green beans look terrific.

Kitchen Riffs said...

Hi Pam, they ARE terrific. :-) Thanks for the comment.

Evelyne CulturEatz said...

What a gorgeous plate. So true roasting veggies is the best for flavor and looks. A bit early here for early produce but once they are out I'll make this, with LOADS of garlic!

Laura Dembowski said...

I also love roasting vegetables. I feel like most people don't think to roast green beans but they really are super tasty roasted.

mjskit said...

Haven't seen any fresh green beans yet, and now I can't wait. I have ever roasted green beans before - asparagus, but not beans. These look yummy, especially with that finish of lemon. Great idea John!

Kitchen Riffs said...

Hi Evelyne, roasting really intensifies the flavor, and can even make out-of-season produce pretty good. Well usually. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Laura, aren't green beans wonderful when roasted? So much flavor! Thanks for the comment.

Kitchen Riffs said...

Hi MJ, you'll LOVE roasted green beans! Trust me. :-) Thanks for the comment.

HWC Magazine said...

These look so good and extra garlic for us of course! LOL We usually stir fry beans but love this no fuss pop them in the oven method. Great for backyard picnics. Wishing you a super weekend.

Kitchen Riffs said...

Hi Bobbi, stir-fry is a good method too, and the end result is similar to roasting. Roasting takes less attention, of course, as you suggest. Thanks for the comment.

Amira's Pantry said...

We love green beans in my house. I usually cook them with tomato sauce and beef. This is such a lovely way to cook them.

Kitchen Riffs said...

Hi Amira, the way you usually cook them sounds really good! Thanks for the comment.

Lea Ann (Cooking On The Ranch) said...

I don't think I've ever roasted green beans before - what's up with that? I'll take mine with garlic please.

Kitchen Riffs said...

Hi Lea Ann, garlic is good, isn't it? As are green beans, of course! Thanks for the comment.

Hotly Spiced said...

I boiled up some cauliflower the other night and as I was doing so, was thinking I should instead have roasted it. It is so true that roasting intensifies the flavours. I've never roasted beans though - will have to give that a try xx

Kitchen Riffs said...

Hi Charlie, our favorite way to cook cauliflower is to roast it. SO GOOD! And roast green beans are wonderful, too. :-) Thanks for the comment.

Food Gal said...

High heat roasting is my fave way to prepare so many vegetables. Not only is it super easy, but it brings out the wonderful natural sweetness of the veggies.

Kitchen Riffs said...

Hi Carolyn, veggies have a lot more sweetness than I think a lot of people realize. although not sugary sweet, of course! Thanks for the comment.

Liz Berg said...

I FINALLY roasted green beans last summer. Yours are making my mouth water--and will tweak my recipe to take some of your suggestions with my next batch. Thanks!!

Kitchen Riffs said...

Hi Liz, roasted green beans are so good, aren't they? Love 'em! :-) Thanks for the comment.

Unknown said...

The charred spots look delicious! Love this, and yes please, to the garlic.

Kitchen Riffs said...

Hi Unknown, we always say yes to garlic! Thanks for the comment.

Marcelle said...

John, we are green bean fanatics in this house, but I have yet to roast them! This recipe looks like a keeper and I will be trying it soon :)

Kitchen Riffs said...

Hi Marcelle, you'll love roasted green beans! I predict. :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

Love the fresh produce this time of year! This is beautiful!

Katerina Delidimou said...

I will have them with garlic, thank you! They are super tasty!

Kitchen Riffs said...

Hi Ashley, so much good stuff in the produce department at the moment! Can't get enough of it. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Katerina, yup, garlic for sure for us. :-) Thanks for the comment.

Emma @ Bake The Eat said...

Totally with garlic! What a great dish, love a big ol' plate of roasted veg.

Kitchen Riffs said...

Hi Emma, roasted veggies are the best! Particularly when garlic is involved. :-) Thanks for the comment.

Karen (Back Road Journal) said...

I would like them just the way you prepared them...thank you very much.

Kitchen Riffs said...

Hi Karen, they're good as-is. :-) Thanks for the comment.

Shashi said...

I've been using frozen beans though out winter and so glad it's finally green bean season! By the way, this sounds like such a delicious side - perfect for a picnic or gathering! Thanks so much for sharing.

Kitchen Riffs said...

Hi Shashi, we're happy to be able to find decent fresh green beans again, too. And this is a great dish -- you'll like. :-) Thanks for the comment.

Shibi Thomas said...

This is super easy way to serve beans as the side. And yet its not compromising on flavors either. Bookmarking the recipe!

Kitchen Riffs said...

Hi Shibi, this is a good one! Bet you'll like it. :-) Thanks for the comment.