Roasted Green Beans

Roast Green Beans | Add A Little

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!

Roast Green Beans | Add A Little

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
Serves 2

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
Sea salt
Himalayan pink salt

optional: thinly sliced garlic, parmesan, lemon juice and zest, almonds (to sprinkle on top)

Preheat your oven to 180ΒΊC.

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.

Roast Green Beans | Add A Little

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11 thoughts on “Roasted Green Beans

  1. You are so right! Overcooked vegetables are so boring.
    This is also my favorite way to prepare green beans (and broccoli and cauliflower and carrot and actually any veggies), your recipe looks so yummy πŸ™‚

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