Roasted Green Beans with Garlic and Lemon
These Roasted Green Beans with Garlic and Lemon are tender with lightly browned edges and bright lemon-garlic flavor. Fresh green beans are tossed with olive oil, garlic, shallot, lemon juice, and zest, then roasted at high heat until tender. Ready in about 20 minutes with no blanching required, this easy vegetable side is perfect for everyday meals and holiday dinners.
Servings: 6 servings
Ingredients
- 1 lb. fresh green beans cleaned, trimmed, and dried.
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 shallot diced
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1 teaspoon kosher salt
- Pepper to taste
Optional Topping:
- lemon wedges
- freshly grated parmigiano cheese
Instructions
- Preheat your oven to 425 degrees F. Line a large, rimmed baking sheet with foil or spray with cooking oil. Make sure to dry your green beans well or the added water will cause them to steam in the oven.
- In a small bowl whisk together the olive oil, kosher salt, black pepper, lemon juice, lemon zest, shallot, and garlic.
- Add the green beans to a large bowl and toss them with the olive oil mixture. I use my hands to make sure the beans are well coated.
- Spread the coated green beans in a single layer on the prepared baking sheet. Roast them until tender and slightly browned on the edges, about 15 minutes. Serve immediately.
Notes
- Dry the green beans thoroughly. Excess moisture can prevent them from browning.
- Don't overcrowd the baking sheet. Give the beans space so they roast instead of steam.
- Check thin beans early. Haricots verts and other slender beans may cook faster than standard green beans.
Nutrition
Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg
