What's On the Side: Roasted Green Beans with Garlic

Yeah, this shouldn't come as a shock ... but, I'm still obsessed with fresh summer produce. Right now the markets are bursting with Wisconsin-grown green beans, and per usual, I just can't get enough. Green beans are rather versatile -- you can blanch them, saute them, roast them, grill them ... the options are endless, really. As are the seasonings you can use to add an extra flavor oomph to the beans. For this roasted green bean recipe, I went fairly simple with garlic (sliced thin), herbs de Provence (typically a mix of savory, fennel, basil, thyme, and lavender leaves), salt, and pepper. Roasting at high heat means you have a side ready in just about 10 minutes -- making it a quick and easy dish that pairs well with burgers, barbecued chicken, or any other grilled food on your summertime dinner menu.

Roasted Green Beans with Garlic (printer-friendly version)
makes four servings

1 pound green beans, rinsed and ends trimmed
3 garlic cloves, sliced thinly
1 tablespoon olive oil
1/2 teaspoon herbes de Provence
Maldon sea salt flakes
freshly ground black pepper

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil or a silpat.
2. In a large bowl, add together the green beans, sliced garlic, olive oil, and herbes de Provence. Toss to combine, evenly coating the green beans in the olive oil. Season with salt and black pepper.
3. Spread the green beans and garlic slices onto the prepped baking sheet. Roast in the oven for 10-12 minutes, or until the green beans are lightly browned.
4. Serve immediately.