If you’re as addicted as I am to Chinese restaurant take-out green beans, you’ll love this recipe. You can bake Oven Roasted Green Beans to the same wrinkly, intensely flavored doneness as take-out beans.
You’ll also enjoy Easy Oven Roasted Green Beans’ hands-off preparation: Just splash with olive oil, sprinkle with salt, pepper and garlic powder and bake. From there on you can pretty much forget about them—well, you do have to turn them once—while you put together the rest of your meal.
Non-PC foodie secret: You can use frozen green beans for this recipe
Easy Oven Roasted Green Beans are one of the few vegetables my greens-hating youngest son will eat. So I’m delighted to be able to serve them all year long—even when fresh green beans are unavailable: Off-season you can swap frozen green beans for fresh without huge flavor loss. No need to thaw or precook—just toss the frozen beans with olive oil and seasoning and roast.
Easy Oven Roasted Green Beans Recipe
2 pounds fresh or frozen green beans—if using frozen, buy long, whole green beans, not chopped or French-cut
2 tablespoons extra virgin olive oil plus extra for greasing baking sheet
½ teaspoon garlic powder, or to taste
Kosher salt and freshly ground pepper to taste
- Heat oven to 350 degrees.
- Grease a cookie sheet or jellyroll pan with olive oil.
- If using fresh green beans, wash them and trim ends.
- Dump green beans onto cookie sheet. Drizzle 2 tablespoons olive oil over the beans and sprinkle them with garlic powder, salt and pepper.
- Use tongs or two forks—okay, I admit I use my fingers and think they work best—to toss the green beans and coat them evenly with oil and seasoning.
- Bake green beans for 15 minutes.
- Slide cookie sheet out of oven and turn green beans over to cook evenly.
- Turn down oven to 325 degrees and continue to bake for another 5-15 minutes—I like the longer cooking time for drier, more wrinkly green beans.
Serves 8.
Has anyone tried this with frozen green beans? I have always used fresh, but sometimes I’d like to be able to fix them without the time consumed with rinsing, trimming etc.
BTW, I have found that this does not work well in a bright, shiny pan. I now only use my dark anodized aluminum pans lined with foil for easy cleanup.
Hi Bob:
Lucky for me I have two beat-up black pans–pictured above–that are so well seasoned nothing sticks to them.
As mentioned, I do substitute frozen beans for this recipe. A lot. My youngest child actually prefers them. We like the long, thin frozen beans. I don’t think cut green beans–French-cut or otherwise–would work well.
Hope others will weigh in…
Outstanding, simply outstanding.
@Jonathan: Thanks! I put them on this week’s menu again: http:https://www.copywriterskitchen.com/dev/2011/11/22/copywriters-kitchen-weekly-menu-november-20-2011/
Basically just treated them as if they were asparagus olive oil salt n pepper fresh garlic fresh lemon juice and zest toss in a bowl before spreading them out on a foil lined baking sheet voila tastes like spring on a plate!