Last minute? Me? Never.
If you are on top of life and skilled in the area of time management there is no reason to continue reading. This post is for procrastinators! I lack many skills, but throwing together a last minute side dish from random leftover ingredients is not one of them. These roasted green beans are fast, simple, and delicious!
I have realized that I don’t have enough side dishes on the blog. More to come! Main dishes are abundant, but simple sides are scarce. Sometimes you need a quick and healthy side dish, and you want it to taste great, you know?
Here’s the start of the solution, roasted green beans.
It is officially green beans season. To me, this means that the grocery store has piles and piles of them and they are cheap! To some, it means your garden is bursting with them! Ahhhhh… dreams. You must try roasting them with fresh garlic and onions. Cherry tomatoes would be a great addition if you have some laying around, I didn’t.
Toss the veggies in a little olive oil, sprinkle with some salt and pepper, and you have Summer side dish perfection. Oven ready in less time than it took you to read this post!
Time Saving Tips and Tricks:
Prep: These roasted green beans can be assembled several hours prior to cooking them. Simply follow directions, but instead of roasting immediately, cover them with plastic wrap and keep them in the refrigerator until ready to cook.
Make Ahead: This dish tastes best fresh, but if there are extras they can definitely be kept covered in the fridge for 2-3 days.Print
Roasted Green Beans
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 6 servings
- 1 lb fresh green beans
- 1 onion
- 2 garlic cloves, minced
- cherry tomatos (optional)
- 1 1/2 TBS olive oil
- salt and pepper to taste
- Line a baking sheet with foil and preheat the oven to 425.
- Wash green beans and snap off the ends. Remove the string from the beans if one is present.
- Place green beans, onion, garlic, and cherry tomatoes on baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss until all veggies are coated with olive oil.
- Roast in oven for 20-25 minutes or until green beans reach the desired level of tenderness.
- Organic Vs. Conventional – While green beans are not listed on the EWG’s dirty dozen list, The Environmental Protection Agency has more than 60 pesticides registered for use on green beans. It’s definitely worth the extra money to buy them organic.
- Want to save even more time? Buy pre-minced garlic and frozen chopped onions. It doesn’t taste as fresh, but hey, it saves time!
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