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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
For us, this was just okay.The olive oil kind of over-powered the green beans. Could have been that I added too much but I just coated them. Will try again sometime and will revise my review if necessary. Thanks for posting the recipe
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.
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.
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!
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
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.
Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.
See how to make a quick-and-easy green bean side.