Crispy Green Beans
Never again serve sad, bland green beans; perfectly seasoned crispy green beans will be requested again and again!
Servings: 8 servings
Ingredients
- 2 pounds green beans ends trimmed
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon granulated onion or onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked or traditional paprika
- ½ teaspoon freshly ground pepper adjust to taste
- ¼ teaspoon cayenne pepper
- freshly chopped cilantro or Italian parsley
Instructions
- Preheat your oven to 425°F. Place the green beans on the baking sheet and drizzle with oil. Combine the salt, garlic, onion, chili powder, paprika, black pepper, and cayenne in a small bowl and stir to combine. Sprinkle the green beans with all of the spices and toss to coat.
- Roast the green beans for 20 minutes, stir and roast for an additional 15 minutes. If you prefer the green beans to remain a bit more naturally crisp, you can serve them at this point. I like to continue roasting them for an additional 10-20 minutes until the edges are deeply browned, and the beans are “soft” with very crisp edges.
Notes
Note: There isn’t a wrong way to cook “crispy green beans.” You can choose to have the entire bean remain crisp with slightly browned edges or allow the edges to develop a deeply brown edge and crispness. Doing this will soften the beans more, but it’s our favorite way to make them. We usually wind up standing near the stove and eating them straight off the pan when made this way.
Nutrition
Calories: 82kcal · Carbohydrates: 8g · Protein: 2g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Sodium: 227mg · Potassium: 245mg · Fiber: 3g · Sugar: 4g · Vitamin A: 846IU · Vitamin C: 14mg · Calcium: 43mg · Iron: 1mg
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