Roasted Green Beans with Lemon and Garlic
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
Roasted Green Beans with Lemon and Garlic sits in the Vegetables section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon extra virgin olive oil, or avocado oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon Magic Mushroom Powder, or Diamond Crystal brand kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound French green beans (haricots verts), or regular green beans
- 1 lemon, cut into wedges (skippable)
- 2 tablespoons toasted almond slivers, skippable
Method
Warm the oven to 425°F convection or 450°F non-convection with the rack in the middle.
In a large bowl, whisk together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
Tip in the green beans and toss well to coat.
Lay out the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but the cook like the char you get when roasting on a naked pan.)
Pop the green beans in the oven and roast for 10-15 min if you have the thinner green beans, and 15-20 min if you have the thicker green beans, flipping every 5 minutes to ensure even browning. The green beans are ready when they are tender and charred in some parts.
Plate the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans! (Psst! If you’re feeling fancy, sprinkle some toasted sliced almonds on top!)
Kitchen notes
- If you have any leftovers, you can keep them in the fridge for up to four days.
- Dice up the leftovers and add them to Egg Foo Young patties or an straightforward Paleo Frittata !
- Air Fryer instructions: Air fry the green beans in a single layer at 400°F for 7 to 9 minutes (depending on the thickness of the beans), tossing the beans at the halfway point.
