These caramelized roasted garlic green beans come out blistered, savory, and sweet at the edges, with just enough garlic to make them feel like more than a side.
Recipe
Dry the beans well before they hit the pan so they roast instead of steam. Spread them in one layer and keep the garlic tucked around the beans so it browns without burning.
Prep: 5 Minutes
Cook: 18 Minutes
Serves: 6
Ingredients
- 450 g fresh green beans, trimmed
- 3 to 4 garlic cloves, thinly sliced
- 30 ml olive oil
- 1/2 tsp kosher salt, plus more to taste
- cracked black pepper
Steps
- Preheat the oven to 220°C and line a baking sheet.
- Pat the green beans dry and spread them on the sheet.
- Add the olive oil, salt, pepper, and sliced garlic, then toss to coat.
- Spread the beans into a single layer.
- Roast for 12 to 15 minutes, turning once, until the beans are blistered and the garlic is golden.
- Finish with lemon zest or a squeeze of lemon juice if you want a brighter edge.
Why This Recipe Works
High heat gives the beans browned edges while keeping the center tender. The garlic roasts into a softer, sweeter finish, so the whole tray tastes deeper without needing a heavy sauce.
Pairing Suggestion
Serve with a squeeze of lemon or a side of Pickled Medley for contrast.
Leftover Strategy
Store leftovers in an airtight container for up to 3 days. Reheat quickly in a hot skillet or under the broiler, or serve them cold in grain bowls with Honey-Sriracha Glazed Salmon or No-Stir White Wine Parmesan Risotto.
Make It Yours
- Add chili flakes before roasting for heat.
- Finish with rice vinegar or balsamic for sharper contrast.
- Add toasted sesame seeds or crushed almonds for crunch.
- Swap lemon for a little chili oil at the end.
Kitchen Connections
Foundation: (to be linked) Roasted Garlic foundation or Roasted Garlic Oil page.
Next Dish: Try Honey-Sriracha Glazed Salmon or No-Stir White Wine Parmesan Risotto next.
