Easy Roasted Green Beans

easy green beans

Lest you think our polenta meal had no real veggies involved (caramelized onions are so sweet and delicious that it’s hard to think of them as a vegetable), we had these string beans on the side.  Super easy and nothing to clean up if you use foil to line your baking sheet.

Easy Roasted Green Beans

Ingredients:

  • 1lb green beans, trim the ends (I snip with scissors)
  • salt and pepper
  • olive oil
  • red pepper flakes
  • 2 cloves garlic (minced or use a garlic press)

To Do:

  1. Preheat oven to about 400F.  Line a baking sheet with tinfoil.
  2. Place the trimmed and washed beans on the baking sheet.
  3. Pour a small glug of olive oil over the string beans.
  4. Sprinkle salt, pepper and crushed red pepper flakes over the string beans.
  5. Do the same with the garlic.
  6. Make sure your hands are washed.  Use them to mix everything together on the baking sheet.
  7. Pop the baking sheet in the oven for about 20-25 minutes (I wanted them ROASTED).
  8. Eat.  Add more spices if you desire.

We bought some rolls the other night for $1 and I broke down and bought some green tea soy icecream (it was on sale). It cost $3.50. Total: $4.50 – TOTAL FOR THE WEEK: $16.99

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8 Comments on “Easy Roasted Green Beans”

  1. Heather says:

    Does the tinfoil count in the $30/week?

  2. susan says:

    brussel sprouts and asparagus are awesome the same way….

  3. Daniel says:

    Thanks for sharing a simple and elegant recipe~ I particularly like the crushed red pepper flakes. Nothing like adding a little surprise heat to what could otherwise be a bland dish.

    PS: $16.99?? Isn’t that a new record for you guys?

    Dan
    Casual Kitchen

  4. mollyandbobsmom says:

    love this recipe! have made this with toasted sesame oil and garlic. my kids can’t get enough. It’s also great cold that way, with a protein served over it as a main dish, cold salad.

  5. Q says:

    Sounds great. One quick tip I have is to blanch the green beans first. This takes away any bitterness that could otherwise be intensified with the roasting process.

  6. Alison says:

    Just made this for dinner tonight for me and my husband–absolutely delicious! Will definitely become a weekly staple. Thank you so much for sharing!

    • tinaspins says:

      Awesome! Glad you enjoyed it – the technique is equally delicious with brussel sprouts too (just cover them up with tinfoil for the first half of roasting).

  7. Dan Allen says:

    Really love “a small glug”. Gotta add that to the lexicon.


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