Lemon Garlic Roasted Green Beans
Roasted green beans tossed with garlic, lemon, and olive oil, then roasted at 425°F on a single sheet pan. No stirring, no steaming, browned edges in 20 minutes.
Servings: 4 servings
Calories: 127kcal
Ingredients
- 1 pound fresh green beans washed and ends trimmed off
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic crushed
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a large bowl, mix together the olive oil, garlic, lemon juice, salt, and pepper.
- Toss the prepared green beans in the flavored oil until fully coated.
- Spread the green beans onto the prepared baking sheet in a single layer.
- Roast in the preheated oven for 15-20 minutes or until tender.
- Remove from the oven and serve.
Notes
- Give them room: One pound fills a half sheet pan in a single layer. Crowded beans steam instead of browning. If you double the recipe, use two pans.
- Dry the beans well: Pat them dry after washing. Wet beans make their own steam and won't brown no matter how hot the oven is.
- Don't stir: Leave the pan alone for the full roasting time. Opening the oven drops the temperature and stalls the browning.
- Yes, you can use frozen: defrost completely in a colander, then pat dry well. The beans wont caramelize quite as well as fresh, but they'll still be tasty!
- Substitutions: Any mild oil works in place of the olive oil. Jarred minced garlic or garlic powder will do in a pinch.
- Storage and reheating: Pop any leftovers into an airtight container and stash in the fridge for 4-5 days. To reheat: warm in a 400° oven for 10-15 minutes.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 272mg | Fiber: 3g | Sugar: 4g
