Not Your Grandma’s Green Beans

Worried that you don't have a green thumb? Think that you don't have time for a garden? Trust me when I say that ANYONE can grow green beans.

And these roasted green beans will make it worth your time and energy!

My kids LOVE seeing who can pick the most beans and fill the buckets the fastest. It’s a game.

And any time spent outside, away from screens, is a win.

If you don’t grow your own green beans, you can still make this recipe with fresh beans from the store.

WHAT YOU NEED:

• fresh green beans (or “snaps” if you are from the South)

• olive oil

• kosher salt

• minced garlic

• onion powder

• Slap Ya Mama (optional)

• parmesan cheese (optional)

TO BEGIN:

• Preheat oven to 400-425*. Every oven is different. Whatever temp will get a veg crispy, without burning it.

• Toss the green beans in olive oil, kosher salt, garlic, and onion powder.
  There’s no exact measurements on this. A dash of this, a pinch of that.

• We also add a sprinkle of Slap Ya Mama (a cajun seasoning) and grated parmesan cheese to our green beans. If you have never used SYM, go sparingly. You can add more next time.

NEXT:

• Bake the green beans on a sheet pan for 12-16 minutes, or until crispy. Again, you know your oven. Watch them carefully.

FINALLY:

• Enjoy! These green beans will be crunchy and well-seasoned.

These are not your Grandma’s green beans (my apologies to all of the grandmas). From an after-Church mushy “fixin’", to an elevated side dish. This recipe compliments nearly any summertime meal.