Lemony Summer Roasted Green Beans

It doesn’t take much to make fresh summer green beans taste absolutely amazing. Roasting them is definitely the way to go. Topping them with a thinly sliced lemon while they are roasting and the zest and juice of yet another lemon after they are roasted helps to add lots of bright, tangy, and delicious lemony flavor.

I’m always excited when I can make a summer side dish that is relatively healthy and can be made using only one sheet pan. That’s probably why I love roasting vegetables so much. Roasting them adds a tremendous depth of flavor, allows me to add whatever spices and seasonings I have on hand, and allows me more time to spend outside on the deck watching lightning bugs. And let’s just be honest, who doesn’t need more time in their life to spend watching lightning bugs?

Ingredients:

• 1 1/2 Pounds Fresh Green Beans
• 1 Small Red Onion, Peeled & Thinly Sliced
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 Lemon, Very Thinly Sliced
• 2 Garlic Cloves, Crushed or Very Finely Minced
• Zest & Juice of 1 Lemon

Directions:

1. Preheat oven to 425 degrees.
2. Rinse the green beans well under cold running water and then snap the stem end off of each green bean and discard.
3. Place the green beans and sliced onion on a baking sheet, drizzle with olive oil, add salt, pepper, and crushed red pepper flakes, and then use your hands to evenly coat the vegetables.
4. Spread the oil-coated vegetables out in an even layer and then top with the thinly sliced lemon.
5. Bake for 20 minutes.
6. Sprinkle the crushed or minced garlic over the green beans.
7. Bake for 10 minutes, or until they reach desired doneness.
8. Zest a lemon over the green beans and then squeeze the lemon juice over them as well.

Suggestions:

• I add the garlic to the green beans after they have roasted for a bit so that it does not burn.
• You can add as much or as little thinly sliced red onion to these green beans as you choose. After roasting, they lose a lot of their strong flavor and become sweet.
• Adding the zest and juice of an additional lemon to these green beans gives them a nice, fresh, lemony punch.

Improvements:

• For a busy weeknight sheet pan meal, add shrimp during the last 5 to 10 minutes of roasting.
• Add a few sliced carrots to the green beans.
• Replace the lemons with limes. Top the green beans with two very thinly sliced limes and then use the zest and juice of two additional limes after roasting.

Print

Yum

Lemony Summer Roasted Green Beans

Ingredients:

• 1 1/2 Pounds Fresh Green Beans
• 1 Small Red Onion, Peeled & Thinly Sliced
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 Lemon, Very Thinly Sliced
• 2 Garlic Cloves, Crushed or Very Finely Minced
• Zest & Juice of 1 Lemon

Directions:

1. Preheat oven to 425 degrees.
2. Rinse the green beans well under cold running water and then snap the stem end off of each green bean and discard.
3. Place the green beans and sliced onion on a baking sheet, drizzle with olive oil, add salt, pepper, and crushed red pepper flakes, and then use your hands to evenly coat the vegetables.
4. Spread the oil-coated vegetables out in an even layer and then top with the thinly sliced lemon.
5. Bake for 20 minutes.
6. Sprinkle the crushed or minced garlic over the green beans.
7. Bake for 10 minutes, or until they reach desired doneness.
8. Zest a lemon over the green beans and then squeeze the lemon juice over them as well.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/lemony-summer-roasted-green-beans/

PIN THIS RECIPE

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Smoky Cilantro Creamy Corn & Radish Salad

Pearl Couscous & Chickpea Salad with Basil

Tangy Chickpea & English Cucumber Salad

2018

Fresh Blueberry Streusel Topped Crumb Cake

Sweet & Tangy Summer Garden Cucumbers

Make sure to check out all of the other great Farmer’s Market Week recipes below. A huge thanks to A Kitchen Hoor’s Adventures for hosting this event.

• Baba Ganoush (Roasted Eggplant Dip) by Books n’ Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy’s Recipes and Writings

More Recipes from Faith, Hope, Love, & Luck

Tangy Chickpea & English Cucumber Salad Lemony Chili Roasted Sweet Potato Hummus Tortellini Pasta Salad with Corn and Blueberries Warm Roasted Carrot & Pea Chipotle Salad