Lemon and Garlic Green Beans

I cannot help but make these green beans every week because they are so darn tasty. I've found the trifecta for perfect green beans in this recipe - it's cheap, fast, and delicious. My kids won't eat them, but they will come around.


The green beans get a nice char in the oven with a little help from a sprinkle of sugar which aids in browning. Then a quick vinaigrette, started in the microwave, dresses the beans and provides that irresistible garlic and lemon flavor.


Ingredients

1.5 pounds green beans

4 tablespoons olive oil (I like California Olive Ranch evoo)

Kosher salt and black pepper

3/4 teaspoon sugar

1 teaspoon Dijon mustard

1 Lemon

2 garlic cloves, minced

1 tablespoon basil or other herb (optional)


Trim green beans. Toss sugar, 1 tablespoon oil, green beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper together on a rimmed baking sheet. Spread green beans into even layer. Adjust oven rack to lowest setting.  Cover sheet tightly with aluminum foil and roast at 475 degrees for 10 minutes. (*Or see alternate shortcut method below)


While green beans steam, make the vinaigrette. In a large microwave safe bowl add minced garlic,1 teaspoon of lemon zest, and three tablespoons of olive oil. Microwave for one minute. Whisk in mustard, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture and set aside.


Remove foil from green beans, stir, and continue to roast until green beans are spotty brown, 10-12 more minutes. Transfer charred green beans to bowl with vinaigrette, and add 2 tablespoons chopped basil and toss to combine. Transfer to serving platter and tent with foil.


*Alternatively, I buy the HEB ready to cook, "steam in bag" green beans and pop that in the microwave for the time given on the bag to steam. This cuts your total time in half. Make vinaigrette, toss steamed green beans in sugar, salt, pepper, oil and finish in the oven to char, toss in vinaigrette to finish.


The other charred green bean recipe on this site is very similar, but I serve it on top of whipped ricotta. If you haven't tried that, you should!

© 2018 by Mandy Begley | Leander, Texas

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