~ These Blistered Green Beans are the perfect accompaniment to practically any meal! You basically need one ingredient: green beans! Although they’re the ultimate in simplicity, they don’t taste simple at all. You’ll be surprised how complex and delicious they are, with deep, caramelized flavors thanks to the magic of oven-roasting. So be warned: they disappear really fast, and you just might want to make a double batch! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

You know I tend to get all poetic and maybe a bit teary-eyed when I start talking about roasted vegetables.

No really.

We loooove them.

From easy Roasted Broccoli and Cauliflower tossed with pasta, to crispy and perfectly golden oven-roasted potatoes … from Parmesan Roasted Broccoli Stalk Chips, to the Roasted Green Beans with Balsamic-Browned Butter that sort of started it all …

Roasting creates veggie magic. It deepens the flavors as it creates those gorgeous, caramelized, toasty brown spots.

I typically find that the usual one-pound purchase of broccoli or asparagus isn’t enough anymore. Not when I’m roasting! My family easily plows through twice that amount, eagerly chowing through delicious veggie nutrition.

And I know I’m not the only one … after trying some of our roasted veggie recipes, my friends have exclaimed to me about this exact same phenomenon: Roasting Vegetables = Magic. Abracadabra. It’s that simple.

I just had to share this ultra-simple recipe with you next. We featured these Blistered Green Beans alongside the Red-Miso Salmon recipe we shared last month … so I definitely wanna let you in on how to create these yourself, to go with your own salmon! Plus, as summer winds down, green bean season is at its peak. Perfect timing!

Why You Have to Make These Blistered Green Beans (Now!)

Need more convincing? One more little shove to inspire you to grab up extra green beans at the farm market this weekend? Well, I’ve got five great reasons for you!

1) This is basically a 1-ingredient recipe! – Since nobody really counts salt, pepper or olive oil … well, that leaves only one other thing you need. Green beans. That’s about as simple as it gets! Sure, we’ve got plenty of 5-ingredient, even 3-ingredient, recipes here at THK. But 1-ingredient? This is a first! Doesn’t get any easier than that!

2) Your kids will eat their veggies! – And so will everyone else. It’s that roasting magic thing I keep talking about. Honestly … I almost had to kick Ty out of the photo shoot the day we photographed these because he kept sneaking green beans off the plate while we worked. They were even unbelievable cold after being photographed for an hour or two! Trust me … veggie magic.

3) Total adaptability! – These are the perfect starting point, a beautiful blank canvas. While they’re absolutely delicious right out of the oven, they’re also happy to be changed up to fit your mood or your main course. Wanna sprinkle on a little parmesan or some garden-fresh herbs? Have at it! Maybe a little soy sauce for Asian flair? Okey-doke! (You might want to scale back the salt in the recipe slightly if you’re adding salty toppings like parm or soy sauce, but that’s easy to adjust as you’d like.) We always drizzle extra Red-Miso Glaze on top when we serve these alongside our Miso Salmon. You get the idea. Be creative … these green beans won’t mind a bit!

4) Add Some Potatoes! – And while we’re talking adaptable, let me suggest one more thing you definitely need to try. Get a second sheet pan going with some pretty little baby red-skin potatoes. Roast them right along with the green beans and toss them all together at the end. While the green beans get all blister-y and delicious, the potatoes develop gorgeous, crispy exteriors and fluffy interiors. They’re perfect combined together – so easy, so good! (Side note: you can even try this with Rosemary Roasted Potatoes!)

5) Thanksgiving, Updated! – You know that classic, mushroom-soup-goo green bean casserole so many Americans serve at Thanksgiving because, well, because it’s tradition? Ahem … may I suggest a new idea?!?! These so-simple, so-delicious green beans are a perfect Thanksgiving or holiday side dish. (See ya later, mushroom-soup-goo!)

Roasted Green Bean Tips

Guys, this recipe is so easy that you really don’t need many tips. But in our never-ending quest to give you more help than you probably reasonably need, let me offer a couple suggestions:

• Tails or no tails? – Just like with our recipe for Roasted Green Beans with Balsamic Browned Butter, it’s totally up to you whether you cut off the little green bean tails, along with the stems, or leave them on. I personally like the crunchy little roasted tails – but it’s entirely up to you.

• Spread ‘Em Out! – As we say time and again when we’re talking about roasting: it’s really important that you spread the green beans out, rather than piling them on top of each other. That ensures they’ll actually roast rather than steam. If you’re doing a large- or double-batch, always use a second baking sheet if you need to – it’s truly key to perfect roasting.

• Just How Blistered Do You Want These? – Again … it’s up to you. As we suggest on the recipe card, if you’d rather go for more of a lightly roasted green bean recipe than full-on blistered glory, just cut back the roasting times slightly (or move your beans further from your oven’s heating element).

• Make-Ahead Tip – Just like with my {BELOVED} Roasted Asparagus, you can prep these green beans ahead of time, so dinnertime is quicker and easier! In fact, you can rinse and stem the green beans earlier in the day, or even the day before … and stash them in the fridge. You can get even further ahead by spreading all the beans out on a parchment-lined baking sheet and wrapping the whole thing in plastic, refrigerated until go-time. Then simply fire up the oven, toss those beans with the oil, salt and pepper … and you’re on!

Now, head straight to the nearest farm stand and make these tonight. And do yourself a favor – just go ahead and grab enough green beens to make a double-batch, and probably to make these again tomorrow, too. Trust me – you’ll want to!