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Week 13 - Green Beans

Veggie of the Week: Green Beans!

Crispy, crunchy green beans are the perfect thing to add to any summertime meal! My favorite way to eat them is raw, straight off the plant, but you can also pickle to make dilly beans, sautee them, chop them into a salad or use them in this recipe for Balsamic Roasted Green Beans!


3/4 lb of fresh green beans

2-3 teaspoons of extra virgin olive oil or avocado oil

Sea salt, to taste 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


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 a leafy salad. If you'd prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.Pour the cooking oil over the green beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic, and crushed red pepper.Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.Bake for 10 minutes, stir the green beans and then bake for another 5-10 minutes. If you like your green 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.

Thanks for supporting your local farmers!

Ellen and Ashley

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