This oven roasted green beans side dish with almonds, garlic, and lemon juice is a great side dish for any meal!
This time next week our bellies will be full and happy (hopefully) and, depending on which “side” you’re on this year, you’ll either be exploring the outdoors with REI or sticking with capitalism and shopping the sales. Of course, there’s always option C: none of the above. And that’s cool too.
I’m not sure what I’ll be doing. I’m going to be in Iowa visiting my moms side of the family who I haven’t seen in nearly 15 years, so I’m going to guess that I’ll be doing a lot of talking and eating. I’ve also been stalking the weather forecast just in case I need to run out and buy a last minute down jacket. Snow is forecasted for the later part of our trip, so looks like capitalism wins.
Sarcasm aside, I love the snow and plan on spending plenty of time outside with my outdoor-loving child throwing snowballs. Octavian has been in the snow once when he was 5 months old. He couldn’t even sit up on his own, so if you ask me, the whole thing doesn’t count. Right?
Anyway, food…ah, yes, green beans.
Like Brussel sprouts, green beans are one of those vegetables I didn’t know what to do with. I had no idea how to turn them into a delicious side without piling on the cream and the cheese. As I started cooking more and more last year, I discovered oven roasted green beans.
Now, some of you may be thinking, umm duh. But, as I was learning my way around the kitchen this was a big deal! It turned a vegetable that I otherwise disliked, into one of my favorites.
So, if someone out there is reading this, and has no idea what to do with two pounds of green beans, try it. If you don’t like it, your toddler will.
No, seriously. Octavian loves them.
Oven Roasted Green Beans with Almonds
- Preheat oven to 400 degrees F.
- Place all your ingredients in a large mixing bowl, except the almonds. Mix well.
- Spread out your green beans evenly over a large jelly roll pan and sprinkle with the slivered almonds.
- Place in the oven and cook for 10 minutes; gently move around the green beans slightly with a long spoon or spatula, and cook for an additional 10-15 minutes, or until green beans are tender and edges are crispy.