When I was young, I was a very picky eater. There were three foods I would fight my parents about tooth and nail: tuna noodle casserole, bratwurst and sauerkraut, and canned green beans. I hated green beans: their dullish grey/green color, their smell, the way a little green bean juice squirted into your mouth when you bit into them. I swore green beans and I would be lifelong foes.
Until, as an adult, I tried fresh green beans, which I liked, and the following green beans recipes, which I love. Their french-fry-like salty sweet goodness is irresistable as a finger food or snack, and they’re so simple, your kid can make them (except that oven part) . Try making them with garlic-infused olive oil for an extra treat.
Roasted Green Beans
2 lbs fresh green beans, washed and trimmed
1-2 tbsp extra-virgin olive oil (enough to lightly coat the beans)
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
1. Spread beans on baking sheet.
2. Drizzle with EVOO. Toss to coat.
3. Sprinkle with salt and pepper.
4. Roast in oven for approximately 25 minutes, until beans have brown roasted edges.
5. Serve hot or at room temperature.
[This post was written by Kelli Best-Oliver]
Uck I hated tuna casserole as a kid, too! I am definitely going to make these green beans for the family – would you believe reading this recipe is making me crave them?!
I made these last night, and they were so good! I crushed garlic into the pan, since I didn’t have garlic olive oil. I also had to use frozen beans, but it worked. Kelli is the roasting queen! I loved the roasted balsamic asparagus recipe she posted on GO.