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Recipe: Roasted Green Beans with Garlic Chips


Recipe: Roasted Green Beans with Garlic Chips
Dave Scantland
When I first started roasting green beans, I added the sliced garlic to the beans while they cooked. Although it's easier, it results in unevenly cooked garlic, so now I cook the garlic separately. It takes a little extra time, but as a bonus, you end up with garlic flavored oil. This roasting technique also works beautifully with asparagus spears.

Yield: 2 servings


  • 2-3 large garlic cloves, peeled
  • Olive oil
  • 5-6 ounces fresh green beans, trimmed
  • Kosher salt


1. Preheat the oven to 400F.

2. Cut the peeled cloves of garlic into very thin, even slices.

3. Place a small strainer over a small heat-proof bowl and have it close to the stove.

4. Place a small skillet over medium heat and add about 1/4 inch of oil. Heat the oil until it flows freely and shimmers. (To test the heat level, you can drop in a single slice of garlic -- it should sizzle.) Add the garlic and cook, stirring to separate the slices, for a couple of minutes or until the garlic turns golden brown. Pour the oil and garlic into the strainer so the garlic drains and the oil collects in the bowl. Drain the garlic chips briefly on a paper towel, then move to a small bowl. Set aside.

5. In a medium bowl, toss the green beans with the garlic-infused oil, coating all the beans evenly. Pour the beans out onto a small rimmed baking sheet in a single layer and sprinkle with kosher salt.

6. Roast the beans for about 8 minutes. Remove from the oven and check to see if they're cooking evenly. If not, stir them gently to redistribute, making sure they're still in a single layer. Return to the oven and cook for another 4-6 minutes. The beans should be wrinkled and tender but with a little "bite" left. Right before serving, toss with the garlic chips.

* Variation: Add about a third of a cup of cooked mushrooms to the beans for the last two minutes or so of cooking (just long enough to heat the mushrooms through).

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