Fat, salt, green beans and heat—it’s a magical combination that creates Simple Roasted Green Beans. If you are looking for a simple side dish that can be thrown together quickly, this is it! You can scale this up or down very easily, and you can use any type of runner bean (thicker beans take a little longer). You can make a double batch on two pans for a large dinner party. Note, it’s important to use a high smoke-point fat to roast at this temperature. I’ve chosen avocado oil for this reason, but I’ve also used melted regular ghee, cultured grass-fed ghee, and palm shortening. If you want to play with the seasoning swap regular salt with truffle salt.
Featured Ingredients
Green beans are a rich source of phytonutrients, classifying them as one of the top 10 common vegetables in relation to antioxidant content and activity. Canned versions are even more nutrient-dense, plus they are available year-round, affordable, and convenient.
Lemons are the most nutrient-dense citrus fruit. They are particularly rich in vitamin C, providing more vitamin C than oranges per serving! Vitamin C has powerful antioxidant properties, along with serving as an enzyme cofactor, and playing important roles in immune system and mental health.
Simple Roasted Green Beans
Ingredients
- 1.5 pounds green beans
- 3 tablespoons avocado oil
- 1 teaspoons salt (truffle salt even better)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 450F. Line a rimmed baking sheet with parchment paper or a silicone liner (oven safe to 450F… I use a Demarle Silpat).
- Toss trimmed green beans with oil and sprinkle liberally with salt or better yet, truffle salt.
- Roast for 18-20 minutes (longer if you have thicker beans), stirring them at the 10 minute mark. They’re done with they start browning and getting a little crisp on the outside and are soft but not mushy inside.
- Remove from oven, place in a serving bowl, and toss with fresh lemon juice.
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