CSA 2011 · Recipes

Roasted garlicky green beans


I made this delicious side dish to go with my leftover peanuty pasta from a few days ago. I had a whole mess of fresh green beans in my CSA, and I’ve been waiting to use this Moosewood Cookbook recipe for fresh roasted green beans with garlic and pine nuts for a long time.


  • 1 lb. fresh whole green beans, trimmed
  • 1 cup thinly sliced onions
  • 10 to 12 medium cloves garlic, peeled (don’t skimp here)
  • 1 to 2 TBSP balsamic (or red wine vinegar; I used balsamic)
  • 2 TBSP Evoo
  • salt and pepper
  • optional: 1 cup lightly toasted pine nuts or almonds
  1. Preheat oven to 400F. Brush a large baking tray with 2 tbsp EVOO.
  2. Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt and pepper.
  3. Bake for 20 minutes, intermittently stirring or shaking the tray. Taste to see if it’s as tender as you’d like; if not, toss back in for 5 or 10 minutes.
  4. Remove from oven and, if it’s easier for you, transfer to a bowl so you can drizzle the balsamic (and add some more pepper if you want).
  5. Serve at any temperature, topped with the toasted pine nuts or almonds if you’re using them.
Even my husband who doesn’t really like vegetables that much enjoyed these.
  • Yield: 6 servings
  • Time: 30-40 minutes including prep


6 thoughts on “Roasted garlicky green beans

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