Oven Roasted Green Beans Recipe (2024)

FAQs

Why do you blanch green beans before roasting? ›

Blanching green beans softens them while retaining a crisp-tender texture and bright green color. Blanch green beans before sautéing, roasting, or freezing.

Make sure you spread out the green beans. They can overlap some, but you want as much surface area exposed to the heat as possible for crispness. Along the same lines, you can technically double this recipe, but remember that the more you make at once, the less crispy the green beans will be.

Heat processed, ready-to-eat foods from a package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least 135°F for 15 seconds for hot holding.

If your green beans are tough after roasting it most likely means one of two things. Either the green beans you used were a bit too mature and tough (this method is best with slender green beans, especially haricots verts, or French green beans) or you didn't cook them long enough.

If you freeze green beans without blanching them first, the texture, color, and taste won't be quite as fresh when you defrost and eat them after long-term storage. They'll be good for a couple of months in the freezer, but quickly go downhill thereafter.

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

To blanch green beans, fill a large pot of water, set over high heat, and bring it to a boil. Salt the water (per quart of water, estimate a tablespoon of kosher salt), which will bring the green beans to life and enhance their flavor.

Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.

Don't overcook them!

Nothing is worse than a mushy, overcooked green bean. Crisp and slightly tender beans is the goal. To achieve this, taste a bean or two during the cooking process. If it is too crispy for you, keep cooking, testing another green bean in a minute or two.

So the next time you're boiling green beans, take a moment to taste one before declaring them cooked. If they taste more like grass than vegetable, give them another minute or two in the pot. Same thing for any other vegetable you're eating cooked.

Can you cook green beans ahead of time and reheat? ›

Easy garlic green beans are delicious and simple to make. They can be prepared ahead of time and reheated right before serving.

Cut down on cooking time and get better results. Roasted asparagus with feta is a favorite. So is roasted cauliflower, which I sometimes use over a bed of sauteed chard to make a pizza.

The process of blanching green beans—scalding them quickly, followed immediately by submerging them in ice water to halt the cooking—inactivates enzymes that deteriorate produce.

General nutrient loss from blanching averages 10-20%. Freezing, contrary to popular beliefs, does not decrease their nutritional value, but simply helps to preserve it for a long time.

Immediately transfer the blanched beans to the bowl of ice water to stop the cooking process. Let them chill for at least 15 seconds; you want them to cool completely. Finally, drain the beans, and spread them on a kitchen towel or paper towels to dry.