Oven Roasted Green Beans

Forget the green bean casserole with the goopy soup! This recipe is lower in calories, has more flavor, and is easier to make.

 

Simply cut the ends off your green beans. They don't have to be super-fresh, by the way. Any ordinary raw green beans will work. This time, I had to make a massive quantity, so I got the bagged green beans from the salad-in-a-bag section of the grocery store.

 

THE BIG SECRET IS THAT THEY HAVE TO BE COMPLETELY DRY. If they have any moisture on them, they'll steam instead of browning.

 

Get a big baking sheet with shallow sides. Move the oven rack high, near the broiler element. Not touching, but close. Only add as many green beans as can fit two beans deep. You don't have to lay them out perfectly. Add olive oil -- enough to make them shiny. Sprinkle salt, pepper and herbs such as thyme and rosemary on top. Hey, add slivered almonds if you want to get fancy. Work it all around with your hands or your tongs, so everything is evenly coated.

 

Then start the broiler, put the tray in, and stay close by. The beans will whistle. Open the door a crack to check on them. Use tongs to stir the beans at least once, then return the tray to the oven for more caramelizing. Get the beans out as soon as they look as brown as these.

 

Even at room temperature, these are way better than the gloppy stuff.

 

Note: The green beans cook down to about half their original volume. Four pounds of beans fit into a serving dish that is 13" x 9" x 2".

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Taken on September 21, 2012
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