Sides are sometimes the hardest part of dinners. Have you noticed that? I always can come up with a main dish, but I have a habit of leaving sides to the last minute. I usually default to salad because it's easy and fast and doesn't require cooking. But my kids don't eat salad (duh, what kid does?). So, as long as I remember to buy a bunch of fresh green beans at the store I'm set. This side is fast, simple and doesn't require much cooking either!
In fact, this is a dish you'll want to substitute your traditional green bean casserole for when you host Thanksgiving or other dinner parties. Spicy, garlic green beans can be as hot as you want or as "garlicy" as you want. We like a bit of kick here in the southwest, and I'm Italian. So, you can bet I like a lot of garlic.
This recipe was created by my friend Brendan McCaskey who has culinary training and is an artist in the kitchen. He gladly shared it with me and I get to share it with you! I hope you love it.
Spicy Roasted Green Beans
by Brendan McCaskey
Yields 6 servings
Overall Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
- 1 1/2 pounds whole green beans, trimmed
- 4 cloves garlic, peeled and shaved
- 1 shallot, peeled and thinly sliced
- 2 tablespoons oilive oil
- 1 teaspoon red pepper flakes
- 1 teaspoons salt
- 1/2 teaspoon black pepper
Preheat oven to 425 degrees F.
In a large bowl mix green beans, garlic, & shallots with olive oil. Add red pepper flakes, salt, and black pepper and mix together. Spread beans evenly on a parchment lined baking sheet. Place in oven for 15 minutes, stirring half way through cooking. Beans will be tender, and lightly golden brown and caramelized.
Serve family style on a long platter.
Photos by Rennai Hoefer