These Rosemary and Garlic Green Beans are a beautiful and easy side dish that's great for any meal. They're ridiculously easy to prepare, have few ingredients, and always end up fantastic. I originally made them for a potluck supper, and everyone just loved them! Everyone was asking for the recipe. Today, it's a staple in my meal prep. It's one of those easy recipes that is so elegant in flavor but is completely within reach.
I love this recipe because it lets you emphasize the natural taste of green beans fresh. The rosemary and garlic enhance the beans without covering up their natural yumminess. Roasting brings out a great sweetness and some crunch, and each bite is irresistible. They're a tasty respite from plain side dishes.
Required Equipments
- Large skillet
- Baking sheet
- Measuring cups and spoons
- Mixing bowl
- Chef's knife
- Cutting board
Rosemary and Garlic Green Beans: Frequently Asked Questions
Rosemary and Garlic Green Beans
This recipe provides a simple yet flavorful way to prepare green beans, roasting them with rosemary and garlic for a delightful side dish.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Grab that baking sheet and give it a quick spray with some cooking spray or a light drizzle of olive oil. You know the drill!
- Wash and trim your green beans. Snap off the ends; I usually just use my hands for this, but a knife is fine, too. Aim for about 1 pound (450g) of beans. This part always makes me feel like a little green bean surgeon!
- In a mixing bowl, toss the green beans with 2 tablespoons of olive oil. It's all about that even coating. Season generously with salt and freshly ground black pepper. Don't be shy!
- Mince about 4 cloves of garlic, or more if you're a garlic enthusiast (like me!). Add it to the green beans along with 2 tablespoons of fresh rosemary, chopped. Seriously, fresh rosemary is a game changer. You'll thank me later.
- Spread the green beans in a single layer on the prepared baking sheet. We want them to roast evenly, not steam in a pile!
- Roast for 20-25 minutes, tossing halfway through. You want them tender-crisp, a beautiful shade of bright green, with slightly browned edges. If they're getting too brown too fast, reduce the oven temperature slightly.
- Once roasted, serve those little beauties immediately. They are amazing as a side dish. I like to pair them with roasted chicken or fish. Honestly, these are just so darn tasty!
- Optional: A squeeze of fresh lemon juice just before serving brightens everything up – adds that extra zing. That's where I get all fancy with them!
📝 Notes
- Fresh rosemary is essential for the best flavor. Don't substitute dried, unless you absolutely have to.
- If using smaller green beans, adjust the cooking time accordingly. Check for doneness around 15 minutes.
- Feel free to add a pinch of red pepper flakes for a spicy twist!
🍎 Nutrition
Calories: 150kcal
Protein: 3g
Fat: 10g
Carbohydrates: 10g
Fiber: 5g
Calcium: 30mg
