Let’s be real for a sec, no one has time for boiled green vegetables at a thanksgiving table.
And that’s where roasting comes in! I feel like there’s always some overcooked vegetable, whether it’s green beans, sprouts or broccoli, that get’s overlooked everytime. Buuut, when you roast – it gives a whole new dimensions and everyone will be fighting for the last green bean!
Although I don’t celebrate thanksgiving, I always make these beans as they’re such a perfect healthy snack (better than fries in my opinion- and guilt free!)
Roast Green Beans vegan, gluten free, dairy free
This is a simple guideline for how to roast green beans, but feel free to add any other flavours – I love adding garlic, but it’s fresh and zesty with some lemon juice and zest and moreish with some parmesan grated over!
2 handfuls of green bean
Himalayan pink salt
optional: thinly sliced garlic, parmesan, lemon juice and zest, almonds (to sprinkle on top)
Preheat your oven to 180ºC.
Coat the beans with olive oil and salt.
Spread evenly on a baking tray (try to make sure they’re fairly separated so they can get crispy).
Roast in the oven for about 15 minutes – turning halfway through.