Wednesday, February 27, 2013

Roasted Green Beans

There are many uses for canned green beans but they simply can't compete with fresh.  This has proved to be an easy, quick way to serve them up on a week night.  If you're a working girl like me you can wash and trim the beans the night before.  That will save you even more time.

I can't tell from the clipping what magazine I tore this recipe out of, nor the date.  Who would have known when I started clipping recipes, back in the Stone Age, that I would one day really like to know where and when a recipe came from.

This looks pretty wicked doesn't it?  I think a witch might have a finger that looks like this.  The only criticism Lovey had about this recipe was that the tips on the beans turned into weapons when they got crispy. I had to agree with him.   I usually leave the tips on when I steam beans and it's no problem but these were definitely prickly by the time they roasted!  Be sure and snap them off!  Unless you want to injure a family member.

Simply toss the ingredients, spread out on a jelly roll pan, and bake

In 10 minutes they are ready to eat.

Roasted Green Beans
Yields 4 servings

1-1/4 pounds green or wax beans, trimmed
2 Tbsp. slivered almonds
1 Tbsp. fresh squeezed lemon juice
2 tsp. olive oil
1/2 tsp. Kosher salt
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. freshly ground black pepper

Mise en place:
  • wash and trim both ends of the beans.  Allow to dry on a towel then throw them into a mixing bowl
  • preheat oven to 450°F.
Measure all of the remaining ingredients into the bowl with the beans and toss well with your fingers.  When coated, transfer the beans to a jelly roll pan and bake for 10 minutes or until beans are tender and browned, stirring occasionally.


  1. Awesome recipe! It looks delicious:)