Roasted green beans is a simple and easy vegetable side dish!
Before anyone gets on my case about whether roasted green beans are Paleo, I eat them when they’re in season because they’re more pod than bean, and because Robb Wolf, Mark Sisson, and Whole30 say it’s a-OK. So there.
My favorite way to cook these green pods is to roast them in a hot oven after they’ve been tossed with melted fat and lightly drizzled with fish sauce. When the roasted green beans come out of the oven, they’re tender yet roast-y, and a spritz of citrus ties everything together.
4 servings
Ingredients:
- 1 pound green beans, stem ends removed
- 2 tablespoons avocado oil, extra virgin olive oil, melted coconut oil, ghee, or fat of choice
- 1 teaspoon Red Boat Fish Sauce, Magic Mushroom Powder, coconut aminos
- Freshly ground black pepper
- Juice from half a lime or lemon
Method:
Preheat the oven to 450°F with the rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper.
Grab your washed and trimmed green beans and make sure they are bone dry.
Throw them on the baking sheet and coat the green beans with fat, umami (fish sauce, Magic Mushroom Powder, or coconut aminos), and a few grinds of black pepper.
Arrange the beans in a single layer on the tray…
…and pop them in the oven for 20 minutes, tossing the beans at the midway point.
The beans are ready when the skins are wrinkly and dotted with browned spots. Squeeze on the juice from half a lime or lemon and serve immediately.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Roasted Green Beans
Prep
Cook
Total
Yield 4 servings
Roasted green beans is a simple and easy vegetable side dish! They’re tender yet roast-y, and a spritz of citrus ties everything together!
Ingredients
- 1 pound green beans, stem ends removed
- 2 tablespoons avocado oil, extra virgin olive oil, melted coconut oil, ghee, or fat of choice
- 1 teaspoon Red Boat Fish Sauce, Magic Mushroom Powder, coconut aminos
- Freshly ground black pepper
- Juice from half a lime or lemon
Instructions
- Preheat the oven to 450°F with the rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper.
- Grab your washed and trimmed green beans and make sure they are bone dry.
- Throw them on the baking sheet and coat the green beans with fat, umami (fish sauce, Magic Mushroom Powder, or coconut aminos), and a few grinds of black pepper. Arrange the beans in a single layer on the tray and pop them in the oven for 20 minutes, tossing the beans at the midway point.
- The beans are ready when the skins are wrinkly and dotted with browned spots. Squeeze on the juice from half a lime or lemon and serve immediately.
Notes
No fresh citrus? Just drizzle balsamic, sherry, or red wine vinegar to add a splash of acid!
Courses Vegetable Side Dish
Cuisine Paleo, Whole30, Primal, Gluten-free, Primal, Gluten-free
