Way Better Than “Blah”
Canned green beans…quite possibly the most BLAH side dish ever. They’re not gross; they’re just not anything special. This is true for most canned veggies, but I have a recipe for fresh green beans that will change your mind! Up until a few years ago, I was intimidated by cooking fresh produce. Growing up, most vegetables on my plate were fresh out of the can instead of fresh out of the garden. There wasn’t anything wrong with that, but I just never learned how to cook them unless they came from the canned goods aisle. My favorite as a child was Veg-All, a mix of all the best veggies in one can, haha!
Once I branched out, I discovered a whole new world of possibilities and flavors. Roasting vegetables in the oven has become my favorite way to cook pretty much any veggie (and by far the easiest)! Green beans roasted in the oven is absolutely the best way to cook them, in my opinion of course! Even Rowan approves!
Disclaimer: I’m so humbled that anyone cares about my opinions on products. Below, you will find Amazon affiliate links to products that I adore. That means this stay-at-home mom could get a commission for qualifying purchases you make when you click my links! I think it’s pretty cool, but I think it’s even cooler that it’s at no expense to you!
This is my recipe and it’s very simple, only using three ingredients: fresh green beans, olive oil, and Lawry’s Garlic Salt. Now, I’m usually not a brand snob, but Lawry’s Garlic Salt Coarse Ground with Parsley is superior to all the others that I’ve tried! You can get it HERE, or click the image below.
How to Make Garlic Roasted Green Beans
You’ll start with fresh green beans, rinse them, and snap the ends off. Now, if you spent a lot of time with grandma on the front porch as a kid, you may be proficient in green-bean-snapping. Or if you’re like me, you can just cut the ends off with a knife! (By the way, mine were freshly picked from the produce section of the grocery store, and this photo was taken in my garden-less backyard!)
Simple ingredients make up this versitile side dish that can accompany a normal Wednesday night dinner or a Thanksgiving feast.
Place the beans on a foil-lined baking sheet for easy clean-up. Then, drizzle them with olive oil and sprinkle with garlic salt. Toss to coat evenly. (By the way, if you cracked up at my oil dispenser, you can get one HERE.)
Bake ’em for 18 minutes at 425 degrees. You’ll know they’re done when they are slightly shriveled looking! We had these last night with our dinner. I have to take a moment to brag on my hubby who makes the best steak and mashed potatoes! My only contribution to the meal was the Garlic Roasted Green Beans.
See?
