Roasted Green Beans with Fresh Garlic

Simple and delicious!

• Anonymous

• Indiana

• 3/5/2018

Very simple, easy, tasty side dish. I increased the garlic.

• mezzomarg

• Boston, MA

• 7/21/2013

I did this first with string beans, then snap peas, flat romano beans and edamame. all of them were DELICIOUS!

• jo_jo_ba

• Oshawa, ON

• 2/27/2013

I made this recipe with some changes for Thanksgiving and it was a huge hit. Left out the garlic (because one family member is allergic). Prepared the Soy Glazed Almonds from the recipe for Green Beans with Cilantro and Soy Glazed Almonds. Everyone raved. (I had tried out the roasted green beans with cashews, and the family panned it because the cashews gave off some much oil that the green beans were oily.) The Soy Glazed Almonds are a very flavorful (and easy) addition.

• Anonymous

• Moraga, California

• 11/26/2010

I took the advice of the other reviewers and used a zip lock bag to coat the green beans. This is a simple recipe and they come out better then if you steam them.

• bmccr23

• 12/12/2009

I use this method to make asparagus, my husband wont eat them any other way! i cant wait to try it for green beans!

• kgailitis

• cleveland

• 3/6/2009

MUCH better way to prepare green beans than steaming them. A little oily at the end, but that problem is ameliorated by using tongs to remove them from the tray so all the oil stays on the tray.

• sym3

• Alexandria, VA

• 3/1/2009

my husband and i are on a limited diet for a little while and i came across this recipe looking for something simple. i took a previous poster's advice and shook the oil, garlic and a touch of salt in a bag then roasted it all (minus the bag, of course.) it took about 20 min at 450 to brown them. oh, we called them "green bean french fries" for our 2 year old and he devoured them.

• Anonymous

• portland, or

• 1/25/2009

Wow my husband flipped over these. I cooked mine a little longer after adding the garlic and they were great.

• Anonymous

• san diego

• 9/2/2007

We love green beans but this recipe did not turn out well. The green beans were fairly even in size, but still did not cook evenly. Some were burnt and other still raw.

• tivon

• Phoenix, AZ

• 6/24/2007

very yummy, didnt have green beans so substituted with sugarsnap peas. i'm sure it would have been a 4fork if i had green beans.

• judonerd

• montreal

• 6/17/2007

Really good and easy dish for a buffet. I roasted a red pepper and sliced it to the size of green beans and added to the dish. The red and green were pretty together and tasted great. Dish is fine hot or room temp. I agree with others, a splash of vinegar or squeeze of lemon after beans are cooked mixes with the oil clinging to the beans makes a good addition.

• Anonymous

• Ann Arbor, MI

• 1/15/2007

So easy, so good. Perfect!

• Anonymous

• New Orleans, LA

• 11/11/2006

I made these for a dinner party and everyone loved them. I did add one major thing and that was the red pepper sauce from the Spinch Souffle and Red pepper dish. YUM YUM YUM!

• kathryn

• Burlington Vermont

• 11/1/2006

Very easy and tasty way to prepare green beans. Instead of pepper, I used a few drops of very spicy chili oil. Yummy.

• mstanding

• Santa Monica, CA

• 8/30/2006