These roasted green beans are so simple and delicious with added sliced almonds. Add them to any meal as a limitless healthy side.
I have snapped my share of green beans in my life. It was a typical thing to do at my Grandparents 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.
ROASTED GREEN BEANS
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.
I’m pretty sure I had no choice to eat several foods growing up or I would have starved! But I do get a little kick out of the reactions when I serve these certain somethings to my family.
My son, at least, loves green beans. My daughter? Well, we are working on her. I will keep trying different variations. She did like these roasted green beans SO much better than just steamed or boiled. Yay!
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 make them extra special.
INGREDIENTS
1 1/2 lbs of fresh green beans, ends snapped off
2 Tablespoons of coconut oil or olive oil
1/4 teaspoon of pepper, less if preferred
1/4 teaspoon of salt, less if preferred
2 Tablespoons of sliced raw almonds, optional
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!!
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Roasted Green Beans
These roasted green beans are so simple and delicious. Add them to any meal as a limitless healthy side.
Ingredients
- 1 1/2 lbs of fresh green beans ends snapped off
- 2 Tablespoons of coconut oil or olive oil
- 1/4 teaspoon of pepper less if preferred
- 1/4 teaspoon of salt less if preferred
- 2 Tablespoons of 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.
Try these other healthy side dishes too:
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.
Tara Siudy (Little Miss Dexterous) says
These look so good! I love how simple the recipe sounds! Thanks for sharing! Pinning and sharing!
Lisa @ Fun Money Finds says
I love green beans and will definitely have to try this recipe!
Brenda says
This looks simple & yummy! Pinning it.
[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]
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!
swathi says
Roasted green beans looks delicious, thanks for sharing with Hearth and soul blog hop. pinning.
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 🙂
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.
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.