Roasted Green Beans

These happened by mistake — and we’re so glad they did!! I had pounds and pounds of green beans, was unsure of of what to do with them, had too many things going on at once and little time to get everything done. Voila! These delectable morsels were the result, and now we’re hooked!!

These Green Beans are not for the faint of olive oil! Between the green beans, shallot, garlic and olive oil a caramelization occurs, which turns this dish candy-like.

Simple, quick and delicious! We were hooked!!


This is more or less an un-recipe recipe; I think it would be pretty hard to mess it up. If you want to add more or less of something, according to your taste, go for it, but don’t skimp on the olive oil!!

Heat oven to 450 degrees, roast, if that’s an option.

1½ lbs Green Beans (if you use Haricot Vert the cooking time will be decreased)

4 medium Garlic Cloves, thinly sliced

1 large Shallot, approx. ¼ cup, thinly sliced

½ tsp coarse Pepper

¾-1 tsp Kosher Salt

3-4 tbsp Olive Oil


DSC_3834DSC_3846DSC_3847DSC_3849Mix all ingredients together on a foil-lined cookie sheet.

Roast for 15-30 minutes, tossing after 10 minutes and then every 5 minutes, until nicely browned.

DSC05684DSC05122_2And that’s it! Enjoy!!

11 thoughts on “Roasted Green Beans

  1. Ellen Grossman

    Fabulous ! Made them for Shabbos and they were all eaten. You took the simple green bean to a whole new level!

    What can I do for this Shabbos?

    1. susan Post author

      Thanks Ellen – glad they were such a hit!!
      Have you tried the Cauliflower Rice? It’s a delicious vegetable alternative, and it welcomes whatever flavors you want to include.


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