Roasted Green Beans, 2 ways

Why roast your string beans? Because it’s magic making. Also, because it’s easy.

This recipe can be made two ways:

  1. You can simply roast them with garlic cloves and salt, keeping them wonderfully simple and a perfect side dish for Thanksgiving or any time of year.
  2. You can add a pungent vinaigrette to your roasted beans to give them even more flavor and depth.

Either way, they’re delicious, and don’t require any time spent stirring at the stove.

Green Beans with Garlic, Lemon & Anchovy

* I find the best way to purchase the right amount of this type of thing is by the handful; one handful is about right for each guest. This recipe is based on about a pound of string beans, and should feed about 4 people, and is easily scaled.

Preheat oven to 425°

1 pound string beans, top ends snapped off
4-6 cloves garlic, peeled and whole
2 tablespoons olive oil, or preferred fat (ghee, coconut oil, etc)
pinch sea salt

optional, for lemon-anchovy vinaigrette:

Combine the following:
1 teaspoon lemon zest
1/4 teaspoon anchovy paste
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil

  • In a baking dish, put your string beans, garlic cloves, a pinch of salt, and oil and place in the oven.
  • Roast until they’re browned, about 15-20 minutes, stirring every 7-10 minutes.
  • Remove from the oven, toss with the vinaigrette is desired, and transfer to a serving dish.
  • Sprinkle with additional sea salt.
This entry was posted in 21DSD, Paleo, vegan, Vegetables, Vegetarian and tagged , , , , , . Bookmark the permalink.

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