Roasted Green Beans

Roasted green beans is a simple and easy Whole30 vegetable side dish. They’re tender yet toasty, and a spritz of citrus ties everything together!

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. Squeeze on some fresh lime or lemon juice at the end and you won’t be able to stop eating them!

Time to make Roasted Green Beans!

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, or 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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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5 from 4 votes

Roasted Green Beans

Roasted green beans is a simple and easy vegetable side dish! They’re tender yet toasty, and a spritz of citrus ties everything together!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Vegetable Side Dish

Cuisine: Asian

Keyword: gluten-free, keto, low carb, paleo, Primal, Vegan, Vegetarian, Whole30

Servings: 4 servings

Calories: 98kcal

Author: Michelle Tam

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, or coconut aminos
• Freshly ground black pepper
• Juice from half a lime or lemon

US Customary - Metric

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!

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Fiber: 3g