Teach Eat Love

Easy and Delicious Roasted Green Beans

roasted green beans

This recipe is a winner in my book because it’s easy and every member of my family loves it. It’s a great way to get kids to eat green beans – my daughter scarfs this down because she loves cashews. As my husband was getting a second serving of veggies last night, he asked, “How is it possible for green beans taste so good?”

It’s a dead-easy recipe that  my sister-in-law introduced me to at Thanksgiving a few years ago. I was surprised that she wanted me to make this instead of the usual green bean casserole, but I like this recipe so much more. Roasting the vegetables brings out delicious flavor and keeps the beans from getting mushy. I like that it uses cashews instead of something more predictable like almonds. We think this is a keeper, and I’ll bet you will, too.

green beans with balsamic vinegar

Important Tip: Make sure you use a large cookie sheet so the green beans have enough room to roast. If they’re too close together, they’ll steam instead of roast. I learned this from experience.

Printable Version Here
Easy and Delicious Roasted Green Beans
Serves 3-4

1 lb. green beans, ends removed – make sure they’re patted dry if you’ve just rinsed them
1/2 c. cashew pieces
1-2 T. extra virgin olive oil, as needed
1 t. good quality balsamic vinegar*
coarse sea salt and pepper, to taste

*Feel free to increase the vinegar for more tang. I’ve used up to one tablespoon with great results.

1. Preheat oven to 425.
1. In a rimmed cookie sheet, toss together the first four ingredients – make sure the beans are coated well. Sprinkle desired salt and pepper.
2. Roast in a single layer for 10-15 minutes, stirring once halfway through, or until the beans are crisp-tender.

Bon App├ętit!

green beans

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