Once you’ve tasted the perfect roasted green bean, you may not want green beans cooked any other way — ever! The key is reaching that “perfectly roasted” state. If you haven’t found that point yet, here are some considerations.
Choose the rounded slim beans that grow to about 6 inches long. Most filet beans fit in this category. The beans are meaty and solid. They are pretty uniform in size and will reach the perfect roast point at the same time. Shelling beans, flat beans, and yard-long beans do not roast well.
The fresher the bean, the better the roast. The flavor is at peak in a fresh bean. It’s hydrated and crunchy, perfect for roasting.
Toss the beans with just enough oil to coat each one. Use an oil with a smoke point above 400 degrees — extra light olive oil, high oleic safflower oil, and others would work. Spread the beans out in a single layer. Do not overlap the beans or they will steam instead of roast. Save the seasonings for when the beans are done.
Roast in a 400 degree oven for about 15 minutes. Taste a bean and ask yourself, “Does this taste good to me?” We go for the bean being bright green tasting and still crunchy. You may want a few more minutes of roasting. Stir up the beans before putting the pan back in the oven for more even roasting.
Season your beans as soon as they are done. We like sea salt and grated Romano cheese on them. If you season your beans with cheese, be careful with the salt and return the pan to the oven to melt the cheese over the beans.
Roasted beans make a delectable side for breakfast, lunch, or dinner and a perfect snack any time of the day or night. Dig in!