The best thing about having your very own vegetable garden is the leftovers. Almost anything you don’t eat fresh picked, you can easily freeze for another day like green beans.
This is not to say that my garden provided an amazing variety of fruits and vegetables this past summer, but we had enough green beans to keep me happy through the winter.
A few years ago I watched Rachael Ray roast a head of broccoli in the oven. Since then, her Oven Roasted Broccoli has been the inspiration for roasting all kinds of vegetables, including my leftover from the garden – green beans.
If you decide to give her recipe a try, don’t take Rachael’s advice and eyeball the amount of EVO you pour over your vegetables. It isn’t necessary to get that nicely browned color, adds too much fat to your vegetables, and is just, plain wasteful.
So, if roasting green beans never occurred to you either, give this roasted green bean recipe a try. You’ll be surprised by their pleasantly nutty flavor. If you want to twist things up a bit, add fresh herbs like rosemary, oregano or thyme and a bit of fresh lemon zest.
Enjoy and happy cooking!
Nutrition Per Serving
Calories: 63, Weight Watchers PointsPlus 2
Total Fat: 3.46g
Total Carbs: 7.67g
Dietary Fiber: 2.74g
How to Roast Vegetables - Roasted Green Beans
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 cups green beans , trimmed
- 1 tablespoon olive oil
- 1 tablespoon garlic, finely minced
- Steam green beans in a vegetable steamer for 5 - 8 minutes until crisp tender.
- Heat oven to 450 degrees.
- Toss beans with garlic and olive oil and spread over non-stick cookie sheet.
- Roast for 5 minutes until just starting to brown. Don't over-cook. You don't want limp, mushy beans.
- Sprinkle with salt and pepper to taste.