• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Balsamic Oven-Roasted Green Beans

  • Recipe Submitted by on

Category: Healthy Recipes, Main Dish, Beans

 Ingredients List

  • 3/4 lb of green beans, ends trimmed and cut in half
  • 2-3 teaspoons of extra virgin olive oil
  • --I recommend this brand since it passed the EVOO Test--
  • Sea Salt, to taste (I recommend Pink Himalayan, Celtic or Utah sourced salt)
  • Homemade lemon pepper seasoning (or cracked black pepper), to taste
  • Granulated garlic, to taste
  • Crushed red pepper flakes, to taste
  • 2-3 teaspoons of good quality, aged balsamic vinegar
  • Recommended Equipment
  • Large Rimmed Baking Sheet


Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. 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. Season to taste with the 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 so there would be a bit more caramelization.

Notes & Tips:
If you prefer fresh ingredients, toss in sliced onion and diced garlic with the beans.

Don't feel bogged down by the balsamic. If you dislike vinegar or want different seasonings, use those instead. The most important thing about this recipe is the roasting, which gives the beans a great flavor and a quicker cooking time than on the stove top.

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