This Roasted Green Beans recipe has dried cranberries and sliced almonds. It’s a super tasty, easy and fast side dish that anyone can make!
?Can you make sure to get a vegetable for dinner"? asked AJ. This request seemed unusual coming from him, as he?s usually a fairly meat-centric sort of person but lately it seems like we?ve been eat a LOT of heavy meat dishes. AJ?s metabolism has slowed down a lot since his bike accident and that means he can?t be eating fried chicken non-stop. So when he asked me about a vegetable I knew what he meant. A quick run to the grocery store and I found myself picking up a large bag of green beans. Honestly, oven roasted green beans pretty much make themselves. A toss in oil, salt and pepper and all of sudden I?ve was wondering why I hadn?t made these before.(Jump directly to the recipe.)
I?m not sure why it never occurred to me to roast green beans. I feel like there?s been a huge shift with vegetables and roasting in that past 5 or 10 years. It used to be that you boiled or steamed them. Or, if you lived in an Asian household, you wok-stir fried them. But suddenly every vegetable is getting the hot oven roasting treatment. And I?m not complaining. I love the dark caramelized edges of roasted broccoli and ease of throwing Brussels sprouts in a hot oven. I love the dramatic brown color against white cauliflower florets. But green beans was one that I hadn?t really thought of until I came across a simple recipe for green beans somewhere buried in a list of other recipes for side dishes. The lightbulb went off and I knew I had to make them next time I had the opportunity.