A good side dish can make or break a meal, and this one is always a winner. Mr. O was actually hovering in the kitchen while I was making it because it smelled so good. I thought he was going to eat all the green beans before they even made it to the table!
The beauty behind this recipe is its simplicity. It’s all about fresh flavors and fresh ingredients. If you can’t get fresh, frozen will do, specifically the whole beans or French cut.
You’ll need to trim the ends off the beans. I’m slightly embarrassed to say that I also snip the little tail end off, too. It may not be very “foodie” of me, but I don’t like the texture… and I’m a grown up, so I can do what I want.
Once trimmed and washed, place the beans in a medium bowl, big enough so you can toss them to coat. Pour in the olive oil, press in your fresh garlic, and season to taste with salt and pepper. Toss everything to get an even coat of garlicy goodness on each bean.
Spread the beans on a baking sheet lined with aluminum foil, shiny side up. I never realized it mattered, but I recently learned that the shiny side reflect heat back to the food, helping the top and bottom cook evenly. Who knew?! Let the beans have some space in the pan. There’s no need to line them up like little soldiers, but don’t overcrowd them.
Bake for 6-8 minutes, until you see a few bean start to brown. Then give them another toss and bake another 2-3 minutes.
Serve them straight out of the oven – don’t stop to take pictures like I do – or chill them and eat them for a snack.
Are you a garlic fan like I am? Check out Cook Novel’s Definitive Guide For Roasting Garlic. It answers every question you didn’t even know you had about garlic!
- 1 lb green beans, washed and trimmed
- 2 tbsp olive oil
- 3 cloves garlic
- salt and pepper to taste
- Preheat oven to 425*
- In a medium bowl toss the green beans with olive oil, garlic, salt & pepper
- Spread coated green beans on a large baking sheet (covered with aluminum foil). Be sure to leave some space between the beans.
- Bake for 6-8 minutes, until some of the beans begin to brown slightly. Toss and continue baking an additional 2-3 minutes.