Tired of soft, limp, and bland boiled green beans? Roasted green beans tossed in a zesty garlic and lemon marinade will be your new favorite way to cook them!
Roasted green beans with lemon and garlic is the quick and easy vegetable side you’ve been looking for! This Whole30- and keto-friendly side dish can be on the table in about 20 minutes and it pairs well with EVERYTHING.
I’ve been roasting green beans in the oven for many years because I love how a hot oven concentrates the flavors and gives them a nice char. I have an older no-frills Roasted Green Beans recipe, but I favor this zippy version seasoned with Magic Mushroom Sauce, minced garlic, and lemon juice. You’ll love them, too!
How do you pick the best green beans?
Although green beans are available at the supermarket year round, they taste best and are cheapest when they’re in season—which is late-spring through the fall in North America. Green beans should always be bright green with no blemishes and the texture should be firm and snappy, rather than soft and bendy. Also, don’t be tempted to buy bigger green beans because they’re usually tougher and more fibrous. My favorite green beans are the thin French green beans (a.k.a. haricots verts), but regular green beans work in this recipe as well.
What if you can’t find fresh green beans?
No problem! This lemon garlic marinade tastes great on all vegetables, including asparagus, broccoli, sugar snap peas, carrots, or Brussels sprouts. You may need to increase the amount of marinade or the cooking time, depending on what you’re cooking. If you’re using frozen green beans, they won’t taste as good as fresh green beans and the texture will be softer, but they’ll do in a pinch. (They’ll definitely taste better if you follow my recipe than if you follow the cooking directions on the package!)
What main dishes can you serve with it?
Anything! If green beans are in season, I make this vegetable side dish ALL THE TIME because it really tastes great with any protein main dish.
Still scratching your head? Here are some tasty mains to serve with the roasted green beans:
Time to make roasted green beans with lemon and garlic!
Serves 4
Ingredients:
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound French green beans (or haricots verts), ends trimmed and discarded
- Lemon wedges (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Heat the oven to 400°F convection or 425°F non-convection with the rack in the middle.
In a large bowl, whisk together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
Add the green beans and toss well to coat.
Arrange the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but I like the char you get when roasting on a naked pan.)
Pop the green beans in the oven and roast for 10-15 if you have the thinner green beans, and 15-20 min if you have the thicker green beans…
…flipping every 5 minutes to ensure even browning.
The green beans are ready when they are tender and charred in some parts.
Serve the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans!
If you have any leftovers, you can keep them in the fridge for up to four days. Dice up the leftovers and add them to Egg Foo Young patties or an Easy Paleo Frittata!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Roasted Green Beans with Lemon and Garlic
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal brand kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound French green beans (haricots verts) or regular green beans
- 1 lemon cut into wedges (optional)
Instructions
-
Heat the oven to 400°F convection or 425°F non-convection with the rack in the middle.
-
In a large bowl, whisk together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
-
Add the green beans and toss well to coat.
-
Arrange the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but I like the char you get when roasting on a naked pan.)
-
Pop the green beans in the oven and roast for 10-15 if you have the thinner green beans, and 15-20 min if you have the thicker green beans, flipping every 5 minutes to ensure even browning. The green beans are ready when they are tender and charred in some parts.
-
Serve the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans!
Notes
Nutrition
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