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.

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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.

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