Recipe by samanathon
"A great alternative to fast-food French fries. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!"
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fresh green beans, trimmed
olive oil, or as needed
freshly ground black pepper
Great flavor and texture - it was nice to do something different than the same old green beans. Because I've tried it and liked it on asparagus, I sprinkled them with Parmesan cheese before roasting them at 425 degrees, about 18 minutes, then gave them a finish under the broiler for a couple of minutes. I'm thinking a squeeze of fresh lemon would be good too!
I love roasted vegetables but roasted green beans just didn't work for me. Thanks for sharing.
I thought these tasted good. I had about 1/2 - 3/4 of a lb of French haricot green beans that I had thrown in the freezer. I defrosted them and followed the recipe. I kept the olive oil the same but reduced the seasonings as I didn't have enough green beans for the full recipe. I lined a baking sheet with foil and spread out the green beans and baked them 17 minutes. They were looking a little dry to me to bake them further. They didn't have tons of flavor, on their own, so I added about a tsp of butter and low sodium soy sauce to give them a boost. I served them more as a side dish. I would make them again. It's hard to get green beans the right consistency. This high temperature method seems to be the trick.
I loved these green beans, my only complaint is that I didn't make enough of them! I can easily see them being a healthy replacement for french fries!
Pretty good but check at 20 minutes. Mine were thick and they were done at 20.
I used maybe a pound of fresh green beans just to try this recipe and I LOVED them! I have been roasting a lot of veggies lately and have never thought about the green bean.....mine looked exactely like the photo, a little crispy but tender on the inside. They were very flavorful with very few ingredients. I did use sea salt instead of kosher. Will make again. Thanks!
This is a nice little recipe I use for many different veggies. A medley of squash is excellent and pretty. When I do the beans I add a smidge of garlic, and sprinkle with fresh grated parmesan before serving.
Have MERCY! I could eat these things all day long! All. Day. Long. They crisp up pretty much like oven fries and they're surprisingly delicious. It's making my low carb (!@#$) diet so much easier. I love you, samanathon! I'm not even kidding. :o)
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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