Olive Oil Roasted Green Beans
These roasted green beans with garlic and olive oil are delicious and easy to make. 15 minutes in a 425°F oven, and this flavorful side dish is ready!
Servings 4 servings
Calories 96kcal
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with foil.
- Add the green beans to the pan and toss them with olive oil, kosher salt, black pepper, and garlic powder. I use my hands to ensure the beans are well coated.
- Spread the coated beans in a single layer on the baking sheet.
- Roast them until tender and browned in spots, about 15 minutes. Serve immediately.
Video
Notes
- As with most vegetables, you should avoid overcooking green beans. You want them to be al dente, just like pasta. When done, they should still have a "bite" and a bit of crunch - you don't want them soft and mushy.
- Dry the green beans thoroughly after washing them. Otherwise, they will steam instead of roasting.
- I prefer garlic powder to fresh minced garlic because it's easier to evenly distribute. But if you use fresh minced garlic, that's fine.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to eat them cold, like antipasti. But if you wish, you can reheat them uncovered in a 350° oven or covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Nutrition
Serving: 0.25recipe | Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 287mg | Fiber: 4g
