Roasted green beans Recipe - Los Angeles Times
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Roasted green beans

Time 30 minutes
Yields Serves 4
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Roasting is one of my favorite ways to cook vegetables, but I’d never roasted green beans until a colleague mentioned that she does hers that way. That sparked my interest--and this easy, delicious recipe.

I toss the beans with just enough olive oil to coat them. This adds flavor, as does a teaspoon of butter in the bread crumbs; the result is just 3/4 teaspoon of fat per serving. But if you’re on a strict no-fat diet, spray the beans with nonstick olive oil cooking spray and omit the butter from the crumbs.

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1

Heat the oven to 400 degrees.

2

Toss the toasted bread crumbs with the butter.

3

Remove the ends and any spots from the beans and rinse them in cold water. Drain. Toss the beans in a large bowl with the oil, oregano, garlic and salt. Spoon the beans in a single layer onto a 15x10-inch jellyroll pan sprayed with nonstick cooking spray.

4

Roast the beans until they’re tender, 15 to 20 minutes, stirring halfway through. Drizzle them with the lemon juice and toss.

5

Arrange the beans on a platter and spoon the bread crumbs over the top.