Roasted broccoli is what I would consider a gateway vegetable. It’s delicious, easy (nearly foolproof actually), and super healthy all at the same time. Once I mastered roasting broccoli (it didn’t take much), I started using its simple roasting formula on other vegetables, as well.
For the record, the roasting formula looks something like this:
Washed & Chopped Vegetables
+ Olive Oil, Salt & Pepper
+ 400° Oven for 20-30 Minutes
= Crispy Delicious Health Nuggets
If you have never roasted broccoli, please do so immediately. Andrew and I eat it weekly as a side dish with dinner, but I don’t hesitate to put it out as an appetizer when friends come over, either. That’s how good it is.
Ok, so we get it. Broccoli is an ideal “starter veggie” because it’s hard to mess up and consistently yields delicious roasted results. But broccoli is not a novelty in this category. I can vouch for zucchini, sweet and regular potatoes, carrots, radishes, leeks, eggplant, onion, brussels sprouts, squash, and bell peppers, too. (I tried roasting okra and it came out slimy and gross, but I think that was just because okra is slimy and gross.)
Note: Different vegetables need different cooking times, but a good rule of thumb is to start with 10 minutes, then remove from the oven to toss and assess doneness. Continue adding 10 minute increments in the oven until the veggies are crisped to your liking.
Today I’m here to shine some light on green beans, a vegetable that I for some reason hadn’t thought to roast until recently. But I’ve changed my ways! Because it turns out that roasted green beans are awesome! They’re arguably easier than roasted broccoli because there’s no chopping required; just toss with olive oil, salt & pepper, and throw them in the oven.
Green beans are super low maintenance in the prep department, but they’re also killer in the taste department. Without knowing anything about the specific science of a green bean’s internal makeup, there is something fancy that happens during the roasting process that gives green beans a sweetness that pairs really well with the also delightful resulting crispiness.
I’d eat a plate of roasted green beans sooner than I’d eat a plate of french fries. If you think that’s a crazy statement, you’ve never roasted green beans. Ammiright?
Roasted Green Beans
1-2 T olive oil
Salt & pepper
1. Preheat your oven to 400 degrees and line a baking sheet with foil (for easier cleanup).
2. Wash and dry the green beans and place them on the baking sheet.
3. Toss with olive oil, salt and pepper.
4. Bake on the lowest rack of your oven for about 25 minutes, tossing the beans halfway through.
Question: What’s your favorite roasted vegetable? I don’t have just one, but I love roasted broccoli, carrots, brussels sprouts, and now green beans.