Roasted Green Beans with Rosemary & Walnuts ♥ Recipe

Roasted Green Beans with Rosemary & Walnuts ♥ A Veggie Venture. A Fall Classic. Just Five Ingredients. Simple Enough for Everyday, Sumptuous Enough for Occasions. Low Carb. Vegan. Naturally Gluten Free.
These are the first roasted green beans I've loved, the walnuts and rosemary somehow make all the difference. These easy green beans roast at very high heat – essentially they're baked at unusually high heat – and so roast really quickly.

A Fall Classic. Quick & Easy. Just Five Ingredients. Simple Enough for Everyday, Sumptuous Enough for Occasions. Low Carb. Naturally Gluten Free. Not just vegan, Vegan Done Real.


How to Roast Fresh Green Beans in the Oven

THE SHORT VERSION Stir fresh green beans with olive oil, toasted walnuts, minced fresh rosemary, salt and pepper. Roast at 475F/250C for 15-20 minutes, stirring every five minutes. More details below!

Thirty Days Has November

The breathless Thanksgiving-Is-Coming!!!!!!!!!!! food world would have us believe that people cook a single meal – albeit a big one – during the whole month of November. Not true! In real life, many of us are guests at Thanksgiving, we cook the other 29 days. In real life, even those of us who host Thanksgiving have to feed our families for the remaining 29 days.

So for the next couple of weeks, I'm steering this vegetable blog toward simple recipes that could be options for Thanksgiving but can just as happily fit into tonight's dinner, more every day than special occasion.

When to Buy Fresh Green Beans

This might surprise you! November is the very best month to find pretty green beans at the grocery store! Thanksgiving is the likely reason but take a look, at least here, we find ourselves gorging on green beans in November almost like we can't get enough of asparagus in April and May.

Different Ways to Cook Green Beans

Raw Green Beans Skip the cooking entirely, yes, you can safely eat raw, uncooked green beans. Snack on a few while you're trimming the beans for cooking. Cook's treat!
Boil in Well-Salted Water Use the three-step technique learned with World's Best Green Bean Casserole which definitely belongs in a good cook's repertoire for green beans that need cooking before going into another dish. Here's how to cook green beans in well-salted water with step-by-step photos.
Stir-Fry Green Beans, a weeknight favorite, how to stir-fry beans in a skillet
Microwave Green Beans, a weeknight favorite, how to cook grean beans in the microwave
Slow Cooker Green Beans, these are amazing, see Slooow Country Green Beans
Frozen Green Beans, these save your bacon green beans when dinner is rushed, see Quick Ways to Doctor a Bag of Frozen Green Beans.

So Why, Then, Roast Green Beans?

Because roasting vegetables is mostly a hands-off operation, leaving time to pull the rest of the meal together.
Because roasting vegetables requires so few ingredients to yield something pretty spectacular.
Because roasting vegetables is such a healthy way to cook vegetables, just olive oil and seasoning usually, no cream, no cheese, no bacon. No sauces, no deep frying. No microwave worries.

What Makes These Roasted Green Beans Special?

Until now, to my taste, roasted green beans have been completely underwhelming. I'd even begun to think that green beans might be the only vegetable which doesn't turn out delicious when roasted. What's different, you ask? The simple additions of walnuts and fresh rosemary, these somehow turn the beans into something really tasty – there is no getting enough of these!





RECIPE for ROASTED GREEN BEANS with ROSEMARY & WALNUTS

Hands-on time: 10 minutes plus occasional attention throughout
Time to table: 30 minutes
Serves 4 in standard supper-sized servings, 8 in a large multi-course meal like Thanksgiving

Just 5 ingredients!

1 pound green beans, stem ends trimmed
1 tablespoon finely chopped fresh rosemary
1/2 cup (50g) chopped toasted walnuts
1 tablespoon olive oil
Plenty of kosher salt and freshly ground black pepper

Heat the oven to 475F/250C. For easy clean-up, line a baking sheet with foil or parchment. Mix all the ingredients well, stirring several times to really distribute the oil and seasoning throughout the beans. Arrange on the baking sheet in a single layer, putting as much room as possible between the green beans. Bake for 15 – 20 minutes, stirring every 5 minutes. The beans should turn crispy-brown in spots but still remain quite firm and fresh tasting. Serve hot off the pan, asap, immediately!

MAKE-AHEAD TIPS Trim the beans and chop the rosemary and walnuts ahead of time, from a few hours up to a day ahead. Combine just before roasting. In a pinch, the beans may be roasted ahead of time and then reheated in a skillet but I would recommend adding the walnuts and a little more fresh rosemary when reheating.

ALANNA'S TIPS & KITCHEN NOTES
I keep toasted walnuts on hand all the time but if yours aren't pre-toasted, it would be okay to roast them right along with the green beans. To give the nuts a head start, put the walnuts on the baking sheet while the oven preheats.
Frozen green beans? Nope. Canned green beans? Nope. This recipe demands only fresh green beans.
It takes just a few minutes to take the stems off the green beans. I usually do it by hand, gathering two or three at a time and breaking off the ends. You could also line up a handful on a cutting board and slice off the stem ends.



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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

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