I’m pretty good at a handful of things. And throwing a bunch of green beans seeds into the dirt and mostly remembering to water them when Mother Nature won’t is near the top.
This is the barely-a-recipe recipe that we’ve been using to put a dent in the 2-pounds-a-week green beans that have been coming out of the garden this spring.
It’s the best kind of barely-a-recipe recipe, too. Drizzle, shake bake, eat. There’s nothing complicated or fancy or lengthy about it.
So it’s a whole lot like this post, only with more dirty dishes. And slightly less shaking.
Garlic & Orange Roasted Green Beans
Make the most of your green bean crop by roasting them with citrus and garlic.
- ~ 1 lb fresh green beans, trimmed
- 2 cloves garlic, minced
- Olive oil
- Juice of 1 small orange
- Soy sauce (I substitute coconut aminos)
- Preheat the oven to 400.
- Place the green beans on a baking sheet (line it with foil first if you didn't forget that you were out so you didn't buy any this week).
- Drizzle with olive oil, add the minced garlic and a pinch of salt and then shake to coat and mix.
- Drizzle the orange juice and a few dashes of soy sauce (or coconut aminos) over top.
- Bake for 10 minutes, shake the pan or toss with tongs, and then bake for another 5-10, until the beans begin to caramelize.
- Remove from oven and at least TRY not to eat them ALL straight from the pan.
Yields: 4-6 servings
Estimated time: 20 minutes