These Roasted Green Beans are so simple and delicious with added sliced almonds. Add them to any meal as a limitless healthy side.
They a wonderful healthy side to fish like this pan seared salmon or simple baked chicken breasts and this mushroom risotto.
I have snapped my share of green beans in my life. It was a typical thing to do at my Grandparent’s house before any family meal. Come to think of it, my own children have never snapped a bean in their lives. Hmmm, I must do something about this.
I sometimes think I am failing at carrying on my Southern traditions with my kids (even though I know that other areas snap beans too). My kids don’t like collard greens or turnip greens, which I was eating by the bowlful by age 5.
My son does like a few green veggies. My daughter? Well, we are working on her. Good news, she did like these roasted green beans so much better than just steamed or boiled.
So, if you happen to have a child like me that challenges you with their “green” eating, give these a try and they may be surprised.
There is something about the flavor that roasting gives them. Plus the added almonds makes them extra special.
How to Roast Green Beans
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper
Snap the ends off of green beans.
Place green beans in a bowl and add other ingredients.
Toss to blend well.
Place on lined baking sheet in a single layer.
Bake for 12- 15 minutes, stirring once halfway.
Sprinkle with sliced almonds the last 5 minutes of baking.
ENJOY!!
Other easy vegetable side dish recipes to try
Roasted Green Beans
Ingredients
- 1 1/2 lbs fresh green beans ends snapped off
- 2 Tablespoons coconut oil or olive oil
- 1/4 teaspoon pepper less if preferred
- 1/4 teaspoon salt less if preferred
- 2 Tablespoons sliced raw almonds optional
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper
- Snap the ends off of green beans.
- Place green beans in a bowl and add other ingredients.
- Toss to blend well.
- Place on lined baking sheet in a single layer.
- Bake for 12- 15 minutes, stirring once halfway.
- Sprinkle with sliced almonds the last 5 minutes of baking.
Theresa @DearCreatives says
Hi Sherri, Thanks for sharing at the party! Pinned for later. Hope to see you again this week. Have a great weekend.
Catherine says
I’m confused. Is it supposed to be 1/4 teaspoon of pepper and a 1/4 teaspoon of salt? Or is it 1/2 teaspoon of pepper?
Sherri says
Well, that was silly of me 🙂 It is 1/4 tsp of each. Less if you prefer, of course.
Sharon Rowe says
I have always boiled green beans I have never tried them roasted! I am going to try them now though! Thanks for sharing on Monday Madness link party 🙂
swathi says
Roasted green beans looks delicious, thanks for sharing with Hearth and soul blog hop. pinning.
Rachel G says
These look so good! I remember snapping beans from the garden as a kid…these days, though, I slice them with a knife by the handful, haha! Green beans are a favorite veggie!
[email protected] says
These look delicious! I haven’t bought fresh green beans in quite a while, and haven’t had a garden in a while too, but this year I have a small garden and I even found a place to plant a package of green beans, hoping to can some this year but I will definitely have to try these. They look so good.
I remember helping my parents snap green beans when I was little, but I don’t think my girls have ever snapped any either. Thanks for sharing! Pinning!
[email protected] says
Sorry my finger got a little carried away. That [email protected]
Brenda says
This looks simple & yummy! Pinning it.
Lisa @ Fun Money Finds says
I love green beans and will definitely have to try this recipe!
Tara Siudy (Little Miss Dexterous) says
These look so good! I love how simple the recipe sounds! Thanks for sharing! Pinning and sharing!
Jessy @ The Life Jolie says
These look delicious- green beans are always a hit in our home, even with my extra-picky husband! I’m always looking for new recipes to try- thanks for sharing!
I stopped by from Tuesdays at Our Home.