During the cold winter months, I find myself wanting more warm, roasted veggies with dinner. These roasted green beans are fantastic and we unfortunately, never have leftovers because once everyone has been served, if there are any remaining on the plate, people continue to grab and snack until they’re gone :), which I guess is a good thing.
Preheat your oven to 425 degrees. While it’s warming up, rinse your green beans in a strainer and cut off the ends.
Place them in a single layer on a foil-lined cookie sheet (for easy cleanup), drizzle with olive oil, salt and pepper and toss together with spoons or with your hands. Bake for about 15 minutes then pull it out, sprinkle with minced garlic and sliced almonds, toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.
Place on a serving platter and eat immediately.
You can eat this as a side to all sorts of dishes: Pizza and other Italian foods, with rice or potatoes etc.
Garlic Roasted Green Beans and Almonds
*serves about 4
12 oz raw green beans, ends trimmed
1 1/2 Tbsp olive oil
1/4 tsp sea salt
black pepper to taste
1 tsp minced garlic (2 cloves)
2 Tbsp sliced almonds
Preheat oven to 425 degrees. Cover a large rimmed cookie sheet with tin foil and place trimmed green beans on foil. Drizzle with olive oil, sea salt and black pepper. Mix together with hands and spread out green beans in a single layer. Cook in preheated over about 10-15 minutes(you don’t want them to burn). Remove beans from oven and sprinkle with minced garlic and sliced almonds. Gently toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.