I made these green beans just last night and they were DELISH! I can not stand when a vegetable is not cooked all the way through which happens more often than I’d like when sauteing in a pan or steaming, but these came out absolutely perfect. Plus, they are extremely easy to make! I’ve been looking for a good way to cook vegetables since I have never been a huge veggie fan and I need a lot of extra flavor to really enjoy them, I’m not a raw veggie kinda girl unfortunately. I do love fruit though, and I’ve been considering experimenting with cooked fruit, weird or not?…Anyways….
I combined a couple different methods I’ve found and I can safely say that I will be making most of our veggies this way from now on. It also helps that both Justin and I are BIG garlic fans, so I can smother anything in garlic and we will probably eat it.
One thing to consider would be possibly experimenting with different seasonings. I used fresh garlic but if you don’t have any of that on hand, you could also use garlic powder (though I can tell you that fresh garlic is loads better) or onion powder if garlic isn’t really your thing. I also used ground peppercorns and himalayan pink salt, which I have been trying to incorporate into all our meals (I will do a post on the benefits of himalayan pink salt soon!), THIS is the kind we have been using and we love it! Plus it has a built in grinder! If you prefer pre-ground then THIS is another great option.
So here you go and enjoy!
- 1 lb fresh green beans
- 2 tbsp olive oil
- 3 cloves of garlic
- salt and pepper
- Preheat oven to 350
- Cut the ends off the green beans and put them in a medium size bowl
- toss in the olive oil, being sure to coat all the beans
- add in the garlic and mix thoroughly until beans are nice and garlicy
- lay flat on a foil lined cookie sheet and sprinkle salt and paper evenly
- bake for 15-20 minutes, tossing once in the middle,