Last week, I featured oven roasted green beans in a bento. I decided to throw green beans in the oven compared to steaming for two reasons. First, I had pan roasted green beans for my puerco pibil bento box and was subsequently asked by the Feisty Foodie if I had oven roasted them. I was surprised when she asked this since I had never thought to cook green beans this way. Sure, broccoli and brussel sprouts go into the oven everytime I buy them. But green beans? Whaaat?
As I was cruising through Sam’s Club last weekend looking for a gargantuan bag o’ salad, I saw two pounds of green beans on sale for $2. I think they were on sale so cheaply because all of the beans had an expiration date the next day, and some looked a wee bit on the “about to die” side. However, much of the pack could be salvaged, and 1.5 pounds of trimmed beans later, I was thinking of the best way to cook the little buggers.
Feisty’s question came to mind, and oven roasted seemed a quick and easy way to cook so many fairly quickly. So reason two was an overabundance of fresh green beans.
I also thought this was a great time to whip out some seasoning blend I picked up at the new spice shop in Baton Rouge. Never let me go there again how about? (That is so not going to happen). I purchased little bits of lots of different spice blends. I thought dill weed would go well with the green beans. A bit of olive oil with generous sprinklings of seasonings made the green beans ready for the oven.
About 12 minutes later, I had some lovely roasted green beans. I was happy that my secret weapon (garlic olive oil) shone through on the flavor, even when reheated the next day.
The next time I purchase fresh green beans, it is highly likely they will be roasted along side of the broccoli and brussel sprouts.
Be the bento everyone!
Oven Roasted Green Beans
- 1 to 1.5 pounds green beans, trimmed
- 1 tbs olive oil
- kosher salt
- seasoning blend of your choice
- minced garlic (optional)
Set your oven to 400 degrees to start the preheating process.
Trim your green beans by cutting off the ends.
Line a baking sheet with aluminum foil for easy cleanup.
Place trimmed green beans in a large mixing bowl.
Pour 1 tablespoon olive oil. For this recipe, I used a garlic olive oil.
Sprinkle salt, pepper, and the your seasoning blend in the bowl. I used 1.5 tsp of a dill weed based seasoning blend, 3/4-1 tsp kosher salt (adjust to your taste/needs), and 1/2 tsp ground black pepper.
Mix the green beans, olive oil, and seasonings until the green beans are well coated.
Pour the green beans onto your lined baking sheet. Spread them out evenly across the baking sheet.
Bake for 12-14 minutes, stirring the beans once at the 6/7 minute mark.
Cook until crisp tender. Adjust cooking time if necessary.