Until recently I always thought I didn’t like green beans. I’d only ever had them boiled, which I find only serves to make them slimy and bland – ugh.
Roasted green beans, on the other hand, are a beautiful thing. Roasting allows you to easily add seasonings and gives them a slightly crisp texture. These lemon + garlic roasted green beans make a great side dish for just about any meal.
I took this recipe as an opportunity to try out some of the lemon infused rapeseed oil I picked up at the Good Food Show last weekend. The oil, from Scottish company Supernature, is produced just outside of Edinburgh and comes endorsed by Martin Wishart – not bad! I’ve added notes on substitutions within the recipe but if you’re in the market for something a little different I’d highly recommend checking out their range of infused oils.
- 400g green beans
- 1 tbsp lemon infused oil
- 2 cloves garlic
- 1/2 tbsp coarse sea salt (or 1/2 tsp table salt)
- Preheat oven to 180°c. Trim the ends of the green beans and finely chop the garlic.
- In a bowl, toss the green beans, oil, garlic and sea salt together. Spread out evenly on a large baking tray. Bake for 10-15 minutes.
The lemon infused oil can be replaced by 1 tbsp olive oil + 1 tbsp lemon juice.