Garlicky Roasted Green Beans
You know that veggie side dish that you can make on auto-pilot? These Garlicky Roasted Green Beans are mine and usually end up on dinner plates at least twice a week. But because they’re so simple (toss then together in 3 min!), I never thought to share. Then a friend happened to stop by at dinner when they were coming out of the oven, and when she wouldn’t stop going on about them, I realized these aren’t your typical auto-pilot green veggie.
I’ve developed a few tricks for making the green beans roast perfectly – caramelized and slightly crispy, not burnt or limp. Here are a few tips:
REMOVE ALL MOISTURE. Make sure the beans are completely dry. Even if they look dry, I usually still lay them on a clean cloth dish towel or paper towel to remove any moisture I can’t see while the oven heats.
DON’T USE MINCED OR FRESH GARLIC. I know it seems counter-intuitive but garlic POWDER is really the secret ingredient. The courser or more granulated the powder, the better. When combined with a little olive oil and kosher salt, these three ingredients create a light, slightly crisp texture which is a perfect complement to the beans’ natural sugars that begin to caramelize in the high heat.
DON’T GO OVERBOARD WITH OIL. A little oil is required, but too much oil seems to weigh the beans down. This is why I use a combo of oil and cooking spray. I often make these with just cooking spray too – just a little more than in the recipe below to make sure the beans are coated.
And that’s it! The easiest way EVER to elevate that green veggie into something everyone can’t wait to eat! Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.
Garlicky Roasted Green Beans
Makes 4 Servings
Garlic powder is part of the secret to these crispy green beans. The garlic powder and coarse salt create a very light crispy coating. Adjust cook time as needed. We often end up eating them one by one straight off the baking sheet when done while waiting on the rest of dinner. Note they will crisp up a little after removing from oven so don’t remove from the oven just before they’re to the point that you want them.
1 (12-oz) bag fresh trimmed green beans
Olive oil cooking spray
2 teaspoons olive oil
2 - 3 teaspoons granulated garlic powder, divided
½ teaspoon kosher salt, divided
Spread beans out over a clean kitchen towel or paper towel. Use another clean towel to dry any moisture off beans.
Preheat oven to 425 degrees. Line a sheet pan with foil. Lightly coat with cooking spray. Place dried beans on lined pan. Drizzle with olive oil, and sprinkle with 1 teaspoon garlic powder and ¼ teaspoon salt. Toss well with using clean hands to distribute oil and seasonings and to coat all beans. Lightly coat beans with cooking spray. Then sprinkle with remaining 1 to 2 teaspoons of garlic powder and ¼ teaspoon salt. Repeat procedure to fully coat all beans with mixture, and spread beans across lined baking sheet.
3. Bake at 425 degrees for 10 minutes. Toss beans, and cook for an additional 5 to 7 minutes or until slightly brown and starting to crisp on ends.
Nutrition Per Serving (Serving Size: ¼ of prepared Green Beans):
51 Cal | 2g Fat (0.5g Sat) | 2g Protein | 7g Carb, 2g Fiber, 3g Sugar (0g Added Sugar) | 246mg Sodium