Makes a side for two adults, with leftovers for another meal.
Approximate cooking time: 30 minutes
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Ingredients
- 1 lb green beans
- 1 Tbs olive oil
- 1 Tbs thyme
Instructions
- Preheat oven to 350℉.
- Wash and chop ends off beans.
- Place in a roasting pan, drizzle with olive oil and sprinkle with thyme.
- Toss until coated well and roast for 20 minutes.
- Check occasionally and toss several times.
4 Comments
These are great. My daughters love them and were asking for more the last time we made them.
bigkelly
I make these with a little lemon juice and fresh garlic…the garlic gets all crusted and blackened and the lemon juice adds a nice zing.
Karen
I thought beans weren’t “Paleo”??
Kara
They’re not “technically” Paleo, but I’m realizing more and more that so much of what we once thought was or wasn’t Paleo is debatable. Here’s the scoop on green beans. Immature beans found in the pods of fresh green beans or snap peas or whatever contain less phytic acid than the mature beans we cultivate to be eaten in mass quantities like soy, black beans, etc. Hunter gatherers didn’t/don’t grow crops of these foods. However, they would take advantage of the occasional legume, or even grain sometimes. Part of what we’re trying to emulate is how often they ate these things, which has everything to do with how much phytic acid, lectins, gluten, etc. we’re consuming on a regular basis. The occasional green bean, especially if it’s cooked (and therefore has the phytic acid and lectins mostly removed), is totally fine in my opinion. If you have an issue with them, though, you can certainly swap out the green beans in this recipe for any leafy green or other veggie of your choice. Hope that helps!
Neely