Looking for a simple way to use up some of those frozen vegetables from the garden? I highly recommend roasting them. Instead of potentially mushy and flavorless veggies, you get a crispy and delicious side dish–perfect with any meal. {I’ve used this method on a ton of different frozen veggies, and they’ve all turned out delightful}.
PrintRoasted Green Beans – YUM!
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Ingredients
- Olive Oil
- Italian Seasoning
- Garlic Salt
Instructions
Directions
- Preheat oven to 450 degrees.
- Coat a pan with olive oil {NO Silpat this time, can you believe it?}. This is not the time to be stingy with the oil, you want a good 2-3 tbsp.
- Toss frozen green beans on the pan, sprinkle with garlic salt and Italian seasoning. I like to take the more is more approach with the seasoning amounts, but let’s just call it season to taste approach.
- Use a spatula to turn the green beans on the pan. This will coat them with olive oil and mix in the seasonings.
- Bake for 20-25 minutes, to desired level of crispiness. Turn once while baking.
Looking for more awesome recipes using REAL FOOD?
Check out Tender by Nigel Slater. It’s a comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. Go HERE for Tender.
Annabel Lee says
Hmmm, I just roasted vegetables for dinner last night. I had high hopes. I did not like them. Husband and daughter ate them, said good. I ate, but eh. It was a combo of sweet potatoes, white potatoes, parsnips, rutabaga and beets. Everything turned pink, due to beets. I love beets and I freeze and pickle lots. I would have been just happy with the beets heated with some lemon and butter. My mother used to stick parsnips in stew…I always had to check whether was getting a potato chunk or a parsnip. I discovered I still hate parsnips. Rutabagas I like…no problem there, I usually add them to pastys . (If you don’t know what those are those are kind of like a calzone but stuffed with vegetables and beef instead, Cornish heritage). I try and try and I still can’t stand sweet potatoes.
I have tried roasting Brussels sprouts several times as another daughter swears by them. They still taste just as bad. Now I have roasted asparagus and that IS delicious. So I may just give the green beans a shot. However, I hate frozen green beans so I only freeze in vegetable soup sized batches. Then I can’t tell they were frozen. Those are 2 C bags, I probably would want to do 2. We’ll let you know the results.
Huey says
Have you tried the non-stick aluminum foil? It works great for roasting veggies & you can use less oil & they just slide around like crazy without sticking! It works great for oven fries.
Nichole says
These look pretty tasty and I happen to have some fresh beans in my fridge, I see roasted green beans in my future!
Heather says
When you say Italian seasoning, do you mean one of those packets or the actual Italian seasoning spice? Because i have a a jar of mixed spices that i use when making spaghetti sauce that is a mixture of spices and its called Italian seasoning. But i have another recipe for a salad that calls for it and i buy it in a packet (like the ranch packets you can buy). I ask because there is a big difference between the two and i would like to take this to my mothers for thanksgiving dinner.
BreeAnne says
This recipe was AMAZING! I hate the taste and texture and so I had to find something to make them better, and it supports my low carb diet. This is hands down the best recipe for green beans that I will use again in the future
Kelsie says
Can you use canned ? Or does it have to be frozen ? It’s sounds Delicious
Mavis Butterfield says
I wouldn’t used canned green beans for this particular recipe. Fresh or frozen would work great though.
Tiffany says
did you thaw the green beans first?
lilton says
I do this with fresh or frozen broccoli all the time, except I use the Montreal steak seasoning [it’s a blend of salt, peppers, and garlic]. Halved cherry tomatoes are also very tasty to roast with the broccoli.
Hadn’t thought about roasting green beans, though.
Mavis says
I like the sound of that seasoning on the broccoli. I just might have to try it!
Lisa says
I made these with frozen thin green beans seasoned with Mccormick basil garlic seasoning and olive oil. Very tasty!