I started really focusing on eating more healthy right after Christmas, which means that for the last 2 1/2 months, I’ve eaten a lot of vegetables. A lot. I like my veggies, but seriously, after awhile, the thought of another salad makes me want to head straight for the Krispy Kremes (which, by the way, happen to be right by the salt and vinegar chips in my grocery store).
So I’ve started getting creative with my vegetables, which has led to some flops (turns out I still think okra tastes like morning sickness feels, unless it’s fried, and if I’m going to eat fried food, it’s sure not going to be okra), but has also led to some really delicious and easy vegetable solutions. Also, these aren’t just a lower-calorie, lower-carb choice than potatoes, they cook faster and don’t involve scrubbing or cutting, which definitely appeals to the toddler within that gets to a half-hour before dinnertime and would rather eat Lucky Charms and watch TV than do one more responsible-adult thing.
You’ll need a pound of green beans (washed and trimmed), some extra-virgin olive oil , some garlic powder, onion powder, kosher salt, and freshly ground black pepper.
Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated.
Spread evenly over the baking sheet
and roast for 20-25 minutes or until crispy but not burned.
While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)
Serve the beans immediately with the dipping sauce.
Crispy Roasted Green Beans
Ingredients
Green Beans
- 1 pound green beans washed and ends trimmed
- 1 ½ tablespoons extra-virgin olive oil I love our garlic, lime, lemon, or chili oils
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Spicy Lime Dip
- ¼ cup light mayonnaise
- 2-3 teaspoons Sriracha sauce
- Juice of ½ lime
- kosher salt to taste
Instructions
- Preheat oven to 425℉ and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20-25 minutes or until crispy but not burned.
- While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!).
- Serve the beans immediately with the spicy mayonnaise.
Questions & Reviews
These look and sound amazing, yum!
xx Kelly
Sparkles and Shoes
We roasted asparagus with your garlic olive oil last night and it was fabulous … but loving the idea of the extra seasonings mixed in. You ladies are the best at making these things just a little bit better with a few tweeks!! AND Super excited about the cookbook!! … counting down the days and wrapping up final recipes as I cook my way through all the meals in both cookbooks and the website, I should be done just-in-time for the April Release, only a few more recipes to go!! Then I’ll be diving-in to the new book to cook my way through … ready! ready! ready! Thanks for sharing and teaching me how to cook 🙂
1. these were delicious! even after I picked the kids up from school, they ate them room temp and raved
2. I used lemon juice and the sauce was still wonderful
We like our asparagus about this crispy but I’ll definitely try the green beans, too!
These look awesome! Maybe on the days when you are sick to death of salad/veggies you can call them Krispy roasted green beans with Kremey dipping sauce.
Bravo that idea! LOL
I am SO thankful for this recipe, I want to love green beans but it’s been hard for me. We even grow them in our garden and then I don’t know what to do with them. Even on one of your last posts when you said you can’t think of a vegetable that doesn’t taste better roasted, I thought “Do people roast green beans? I can’t imagine them tasting better roasted” haha! But these look awesome!
Do you think this would work with beans straight from the freezer? I usually buy those huge bags from costco and steam or saute them for a quick side dish. But this looks yummy and I want to try it!
This seems like an amazing snack! I somethimes make edamame beans almost like this but I got to try with this ones too. Thanks for na inspirational blog!
Love Lisa
I think these crispy green beans look fantastic. We’ve been eating a lot of veggies too so I can fit into my Spanx swimsuit for Easter break (it’s still 50/50 whether I’ll be able to squeeze in). But I’ll try!
I do this all the time! It’s also good with asparagus, baby carrots, halved brussel sprouts and broccoli pieces.