Saturday Sides: Roasted Green Beans aka “Green Fries”

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]

Guess what I found at the market?!!?

The first fresh green beans of the the season!

Aren’t they awesome? I just knew you’d be as happy as I was. I could barely wait to get over here and show them to you because I knew you would understand. I know the picture is a bit blurry, but I was so excited I couldn’t even hold the camera still. O.k, that’s not 100% true, but I was pretty excited.

I was so completely geeked over these fresh green beans that I bought two giant bags full. Hubby and I have been eating them every night since. Yes. Really.

When I cook green beans this way, we like to eat them as a snack when we watch television. They’re like french fries – sort of. They stay crunchy, but they’re not crispy and they probably wouldn’t taste great with ketchup. But, hey, you might like them with ketchup – to each his own, ya know?

I like mine really salty and I could probably eat an entire pound all by myself.  Let me know what you think, won’t you?

Angie Pangie’s Green Fries

1-2 pounds of fresh green beans, trimmed
1-2 teaspoons of olive oil
Salt
Black pepper

Preheat the oven to 400F degrees.

Start off by trimming your green beans. You can snap them the way my Grandma taught me to do, or you can cut the ends off with a knife. I like to cut them with a knife because I can do a bunch at one time and it goes much faster.

Wash them . . .

and dry them.

When they are dry, place them on a baking sheet and drizzle a little olive oil over the top. You don’t want them to be super greasy, so just a dab will do ya. You could probably even get away with just spraying these with cooking oil. But, I haven’t tried that – yet.

Add salt and pepper and mix the beans up really well to get them coated with the oil and the seasoning. I have added other seasonings in the past, but we just didn’t care for them, so now I just stick with chocolate and vanilla – er, I mean salt and pepper. Still, you gotta wonder if it wouldn’t be good to add a little crushed red pepper? Well, if you try that let me know, o.k.?

Spread the beans out in a single layer and bake them for about 12-13 minutes.

Take the pan out and carefully flip the beans over. They’re really hot, so watch out! Put them back in the oven for another 12-13 minutes.

The green beans are done when they are shriveled and have noticeable brown spots. Total cooking time is usually about 25 minutes. These are good piping hot and at room temp. Since we like to eat them as finger food, I usually let them cool off a bit before serving. But, as a side dish at dinner, you can eat them with a fork. If you want to.

Here’s the recipe again without pics:

1-2 pounds of fresh green beans, trimmed
1-2 teaspoons of olive oil
Salt
Black pepper

Trim, wash and dry the green beans.

Drizzle with oil and lay in a single layer on a baking sheet.

Bake at 400F degrees for 20-25 minutes, turning once half way through the cooking time.

Serve hot or slightly cooled.

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