Tender, slightly caramelized and crispy around the edges, these balsamic oven-roasted green beans are a veggie to make even the veggie-haters drool. Oven roasting not only makes the green beans taste amazing, but also reduces the cooking time by about 10-15 minutes compared to a stove top method. The combination of balsamic, onions and seasonings will quickly make this recipe a favorite.
- 3/4 lb of green beans, ends trimmed and cut in half
- 2-3 teaspoons of extra virgin olive oil
- 2-3 teaspoons of good quality, aged balsamic vinegar
- 1 medium yellow onion, peeled and finely chopped
- Sea salt, to taste
- Lemon pepper seasoning (or cracked black pepper), to taste
- Granulated garlic, to taste
- Crushed red pepper flakes, to taste
- Pre-heat the oven to 425 degrees.
- Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you’d prefer, you can leave the beans whole.
- Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they’re evenly coated. Add onion and then season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper.
- Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans.
- Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp-tender, you’ll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.