I know what you’re thinking. Green beans aren’t that exciting. Well, I hate to break it to you, but you’re wrong. These green beans are exciting. In fact, often times they’re my favorite part of the meal. Unless, of course, they are served alongside these mashed potatoes. I’d probably choose the potatoes just because puddles of melted butter scream my name in the night. TMI? Okay, I’ll stop.
I discovered these green beans a long time ago, and it only recently dawned on me that I have yet to share them with you. Whoops! And while green bean season is on its way out in many parts of our country, but if you can grab some last-minute fresh beans, try this recipe! This makes light, crispy green beans that pop with a sweet roasted flavor. Feeling adventurous? Add a clove or two of sliced garlic during the last 10 minutes of cooking!
This recipe from Cook's Illustrated is one of my favorites! It's the only way I eat green beans and my love for this recipe is the reason I grow as many beans as I do. :)
- Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/4-1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
- Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.