Fresh green beans are oven-roasted with olive oil, lemon, garlic, and capers. Fancy enough for a holiday meal, easy enough for a weeknight side dish!
Today's post might be a little controversial.
Why? Because I'm going to share something with you and ask that you be honest with me.
I think tender-crisp green bean are gross.
Yep. Putting that out there.
I know that so many people take the time to blanch their green beans, plunge them into an ice bath, and praise their glorious bright green color…. but, I'm just not one of those people.
I like my green beans soft.
First, I trim the green beans. I only cut off the end that was attached to the bean stalk.
Then, I throw them onto a parchment-lined baking sheet and drizzle them with olive oil.
Next, the beans are topped with fresh lemon zest and juice.
Minced garlic and pickled capers are also invited to this party.
Lastly, salt and pepper. Because…. salt and pepper.
I use my hands to massage all of that crap together on the pan, then throw it into a 400 degree oven for about 15 minutes until they are tender and slightly browned.
These green beans are a staple on my Thanksgiving table, but I also make them on a near-weekly basis throughout the rest of the year. The recipe is so easy, and green beans are almost always available at the grocery store.
What do you guys think? How do you like your green beans?
Scatter the green beans on a parchment-lined rimmed baking sheet. Top with oil, lemon zest and juice, garlic, capers, salt, and pepper. Use your hands, or kitchen tongs, to massage the ingredients together and coat the beans with oil.
Roast in the preheated oven for 10-15 minutes, shaking the pan once halfway through, until the beans are tender and lightly browned.
I completely agree - but never had the nerve to just put it out there. I like green beans cooked beyond better judgement. Love your recipe and can't wait to roast the bejeezus out of them!
Oooh goat cheese is SO good. I love the walnut idea, too!
I'm so glad it isn't just me! Roasting is my favorite method too, but I've never tried them with capers. That's happening tomorrow.
Here's a little something different to add to the roasted green beans. I dice about 1/2 of a yellow onion. Then, instead of the olive oil I pour four or five good shakes of Balsamic Vinegar dressing over them thern mix all of that well so all beans are coated well. I don't like green beans bright green or crispy at all, so I let them bake covered with foil. I use Ken's dressing, but I'm sure any dressing would work.
Balsamic is good on EVERYTHING!
Yum! I usually steam with garlic, butter and salt in the micro. This was a very nice departure from that and easy. And delish. And yummy and...you get the idea. I dig um.
I agree about tender green beans. We don't like them crunchy either!
We don't like crunchy green beans either.
I Iike string beans a few ways. Sometimes I steam the green beans in a bamboo steamer for 3 min and then sautéed them in butter (non dairy) and in olive oil w shallots and sliced or slivered almonds. I also like them in a curry or Chinese style, This sounded interesting so they are in the oven. Here is my method: First olive oil and salt and mix in pan, next the lemon zest. I minced the garlic and I tried mincing the capers in my garlic press...a first for me. Happy to say it worked and whatever did not go through the press got pressed any way. I mixed the garlic and capers in a little bowl w the lemon juice so I could spread it on the string beans. In addition, I used many more cloves of garlic. Curious to see how it will taste w the capers. A commenter mentioned Balsamic vinegar (FINI Brand is the best IMHO). I may try some after they are roasted.
I do not like crunchy vegetables at all!