Foodie Friday – Coconut oil roasted green beans

I’ve shared a roasted green beans recipe before (roasted Parmesan green beans back in 2013), but I have much more experience making them now. Just about every week I whip up a batch for my lunches, which means that I’ve absolutely perfected my recipe. And I’ve learned a few lessons from failed experiments too. First of all, coconut oil is a must. The nutty flavor is fabulous. You can substitute olive oil if you want, but I think coconut oil is just a lot tastier. Also, salt is not an optional ingredient. When roasting other vegetables I can simply use a salt-free seasoning (like Mrs. Dash) and they turn out great, but the green beans need salt. Without it they turn out bland and tasteless. so don’t skimp on the salt and pepper. Other than that, these green beans are basically foolproof!

INGREDIENTS:
1 lb French cut green beans (I get the pre-washed bags)
1 1/2 to 2 Tbsp coconut oil
Salt
Black pepper

DIRECTIONS:
Dump the green beans into a large bowl. If yours aren’t the pre-washed variety, you might need to wash them and snap off the ends first. But I’m lazy and I buy the bagged ones to save time. Put your coconut oil into a small bowl and melt it in the microwave. This should only take 20-30 seconds. My apartment is pretty chilly most of the year so my coconut oil is always solid. Chiseling it out of the jar is a pain, but I think the flavor of the green beans is far superior using coconut oil rather than olive oil. Pour the melted coconut oil over the green beans and stir with a spatula to coat. (I have to do this quickly before the coconut oil solidifies again!) Generously season with salt and pepper, and stir as needed to distribute the spices. Pour the green beans onto a cookie sheet lined with aluminum foil and coated with cooking spray (I use Trader Joe’s coconut oil spray), and spread out as much as possible. A single layer is preferable, but I always have some overlap. Roast at 375 deg F for 15 minutes. Stir the beans and roast for another 10-15 minutes. I always end up cooking them the full 30 minutes because I like it when they start to shrivel and char a little. Enjoy!

Based on The Rising Spoon’s Oven Roasted Green Beans with Coconut Oil.