Roasted Green Beans are a delicious side dish that’s perfect for someone who’s eating healthy!
You know how I said in my last post that I find myself eating lots of the same foods, turning to old favorites, and keeping my food under my new diet pretty simple? Well then I started to think to myself…maybe some of these old favorites are simple, but who’s to say y’all wouldn’t enjoy some of these recipes?
Well I took an informal poll on Instagram and Facebook, asking if you folks were interested in the recipe for these roasted green beans. Turns out, lots of you wanted it!
So tonight I am sharing one of my favorite veggie recipes. And by that I mean, this is how my mother always makes roasted green beans, and I love them. So I made my mother’s green beans, and now I am sharing them with you. They’re simple, but sometimes simple is really best!
Any other simple old favorites you’d like to see me post recipes for?
- (approximately) 2 lb green beans, ends trimmed off
- 1 medium spanish onion, finely diced or minced
- 1-2 cloves garlic, minced
- 1-3 Tablespoons olive oil (you can even use less if you're dieting)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Preheat the oven to 450. Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in a large bowl, tossing well to evenly distribute everything.
- Spread the mixture on the prepared baking sheet in as close to a single layer as possible.
- Bake at 450 for 30-40 minutes (depending on how well done you like your green beans). Stir halfway through.
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Thanks all for stopping by! I hope you enjoy these! Come back soon for more yummy food, and don’t forget to stop by Sunday for my next diet update! -Miriam
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thanks for the recipe! i enjoy looking at and dreaming about all your fancy cookies and desserts but this one will be made more often!
I make these all the time but to cut down on time I just sprinkle Lawry’s Garlic Salt. Don’t ask me why, I have no idea, but it has to be this specific brand. Because of my diet, last week I didn’t use olive oil, I just sprayed the green beans lightly with olive oil spray to cut down on the oil. It was still AMAZING!!
I can’t wait to try these!
I will definitly make this ! Yes please post more vegetable recipies
Yummm! Would love to try it out 🙂
I love your healthy easy vegetable recipes! I actually don’t bake so much much so these are what I come to your site for, please post more!
connie baum says
they look delicious. can’t wait to make them. did you use fresh or frozen string beans? I know either can be used but was wondering if any is better
I made these tonight using frozen string beans. They tasted awesome!!
Thanks for the great recipe.
These look great!
1. why is there a * next to the onions? 🙂
2. would you change the baking time if using frozen green beans?
Do they reheat well for Shabbos?
I love love these green beens and I never though I would like green beans at all…. Thanks a ton…. Fyi I only use spray oil and it’s great… I only use the fresh greenbeans I see a big differance
RE: “1 medium spanish onion, finely diced or minced*” What specifically were you attempting to point out with the asterisk? I see no footnote for it. Thank you in advance.
Can you please answer the question about the onion *. Thanks!
Do they really come out crisp?
The picture doesn’t look too crisp.
I’m looking for a recipe where the green beans are crunchy…
Thanks do much for your responsen
My family has been making this forever. Changes to this recipe that I do:
1) Spoon some bacon grease instead of using olive oil into pan. Gives extra flavor.
2) 1 yellow onion sliced thick enough to survive the cooking.
3) I love garlic but use garlic salt on the green beans while cooking.
4) I prefer fresh green beans but in a pinch I use canned, along the all the juices, and cook them longer.
Between the onion, bacon green and garlic salt-the flavor is fantastic.
These were so good! I made 50 ounces for Thanksgiving tonight and they were all gone! What’s funny is that I usually make mine like this but never put in onions. Totally transforms/elevates the dish. Thanks for the recipe =) Your stuff is always delicious!
I love this recipe. Can I make it ahead and freeze? Would like to serve it at the Purim seuda but anything I make for Purim has to be prepared and frozen ahead of time as I have no time to cook and make a mess and clean right before or on the day.