Best 13 Garlic Roasted Green Beans Recipes

GARLIC ROASTED GREEN BEANS

Steps:

• Brush a 15x10x1-in. baking pan with the oil. Place the green beans, onion and garlic in a single layer in pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender, stirring twice. , Transfer to a serving bowl. Drizzle with vinegar and toss to coat. Sprinkle with pine nuts.

ROASTED GREEN BEANS WITH FRESH GARLIC

Steps:

• Preheat oven to 450°F. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2 minutes longer. Transfer to bowl.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS

Steps:

• Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
• Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
• Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
• Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

GARLIC-ROASTED GREEN BEANS WITH SHALLOTS AND ALMONDS

Steps:

• Preheat oven to 450°F (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.).
• Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
• Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
• While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.

QUICK-ROASTED GREEN BEANS AND SHALLOTS WITH GARLIC AND GINGER JUICE

Steps:

• Preheat oven to 450 degrees with a rack set in center of oven. Line a heavy-bottomed rimmed baking sheet with parchment paper; set aside.
• Finely grate ginger, if using fresh, on a microplane grater. You should have about 2 tablespoons grated ginger. Squeeze ginger over a small fine mesh sieve set over a bowl or in a piece of cheesecloth into a bowl, extracting as much liquid as possible. You should have about 1 tablespoon ginger juice. Discard grated ginger.
• Place beans and shallots on prepared baking sheet; drizzle with oil and season with salt and pepper; toss to combine. Transfer to oven and cook, until beans are tender and browned in spots and beginning to shrivel and shallots are browned in spots, 15 to 20 minutes, tossing once or twice during cooking.
• Immediately transfer beans and shallots to a serving bowl and add garlic and ginger juice; toss to combine. Add cilantro or mint and season with salt; toss to combine. Serve warm or at room temperature.

ROASTED GREEN BEANS WITH GARLIC, ONIONS AND PECANS

Steps:

• Wash beans and break ends off, leaving beans whole.
• Mix beans, onion, garlic and pecans in a bowl.
• Coat mixture with olive oil.
• Spread in baking pan.
• Bake 20 minutes at 400 degrees, until beans are slightly browned.
• Enjoy.

SPICY GARLIC ROASTED GREEN BEANS

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine green beans, garlic and cayenne pepper. Drizzle olive oil over and toss to coat well. Season mixture with salt and pepper.
• On a baking sheet spread green beans in an even layer.
• Bake for about 10-15 minutes or until green beans are crisp, yet tender.

GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS

Steps:

• Preheat oven to 450°F.
• Slice the shallots length-wise into ¼ inch slices.
• Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
• Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
• In the meantime combine the parsley, nuts and lemon zest in a small bowl.
• Mix with the roasted vegetables and serve.

ROASTED GREEN BEANS AND RADICCHIO WITH GARLIC

Steps:

• Position 2 racks in center of oven; preheat to 450°F. Divide green beans and garlic between 2 heavy large rimmed baking sheets, spreading in single layer. Drizzle with olive oil; sprinkle with salt and crushed red pepper. Roast until green beans begin to brown, about 15 minutes. Divide radicchio and vinegar between sheets; toss. Continue roasting until vegetables are tender and browned in spots, about 10 minutes. Season to taste with salt and pepper.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC GREEN BEANS

Steps:

• Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm. Changes: Coat your chicken in lemon pepper seasoning and mix your veggies with little bit of the oil,lemon pepper seasoning and garlic, bake the veggies for 15 min before add chicken on top. Cook it only at 375 also. I used boneless chicken & asparagus instead, turned out awesome meal! No need for all that oil, only spread little on bottom pan and little on veggies.

ROASTED GARLIC GREEN BEANS WITH CASHEWS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

ROASTED GREEN BEANS WITH GARLIC

Steps:

• Preheat oven to 450 and set a rack on upper level. Toss beans with EVOO, garlic and thyme, season with S&P. Spread beans in single layer and roast, turning occasionally, until tender and lightly brown, about 15 min. Discard thyme sprigs, add anchovies, lemon zest and lemon juice. Serve warm or at room temp. Note: flavor is more intense if you add anchovies and lemon before baking. I like it.