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Who posted about roasting green beans?

18 years ago

Whoever you are, I want to thank you for the idea. I made them last night using a bag of frozen petite green beans. The last time I made string beans my husband wouldn't eat them at the crisp-tender stage. I had to keep cooking them until they resembled canned beans. But he loved the roasted ones. I reheated them for lunch today using my convection toaster oven. They crisped up even more and were perfect with the last of the turkey sandwiches.

Thanks again!

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Comments (6)

diana55
18 years ago
Shambo....how do you roast them? We love Green Beans and that sounds so good.Could you give me the recipe? Thanks !!! Diana55
shambo
Original Author
18 years ago
I winged them because I didn't have the recipe. I hope the person who originally posted about roasting them will eventually chime in.

I partially defrosted the bag of frozen whole petite green beans. I lined a jellyroll pan with the Reynolds non stick foil and plopped in the beans and spread them out into one single layer. Then I dribbled about 1-2 tbsp. of olive oil and added several grindings of black pepper. I roasted them at 425 degrees while I was fixing the rest of dinner, about 20 minutes (remember, they were still a bit frozen & watery). When I checked them, they were fully cooked. Then I turned up the heat to 450 and set the oven to convection. I wanted them to get crispier. After about five minutes, I took them out.

I'd love to try it with regular sized frozen whole green beans and especially fresh beans. The petite beans shriveled up quite a bit, but I didn't mind. My husband said they gave the illusion of eating French fries -- a healthy, crunchy snack.
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fearlessem
18 years ago
Hi Shambo --

That was me that originally posted about roasting green beans, and I'm SO glad you liked them! Your method actually sounds pretty much exactly the way I do it (I love that reynolds non-stick foil, as it means I don't have to use too much oil), except mine are usually fully defrosted, so they are just about crispy by 20 minutes at 425...

And your husband's comment is EXACTLY what my husband said -- "vegetable french fries!" We grow and freeze lots and lots of green beans each year just so we can munch them up that way...

Emily
shambo
Original Author
18 years ago
Thank you, Emily, for the idea. I will certainly use this method from now on. It's such a great vegetable and a fabulous snack. I think roasting improves just about any vegetable.
lucyny
18 years ago
Asparagus is wonderful prepared in the same manor.

Lucy
claire_de_luna
18 years ago
This is my favorite way to eat fresh vegetables, besides stir frying them. I actually prefer the convection oven because it's so easy. Tonight we roasted broccoli, carrots, red peppers and onions for a delicious meal. Great cooking method!

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