Garlic & Herb Roasted Green Beans


I’m going to go out on a limb and say something that will bother quite a few people, I imagine.


Green bean casserole


And I’m going to do this by going off on a sprout.


Green bean casserole. Love the veggie. Hate the fixings that make it a casserole.


Don’t get me wrong. A little cream or crispy texture can do a lot for a dish, but green bean casserole overdoes it. Too much cream, too much processed onion crisp, and not enough flavor.


That’s why I love this fresh, but flavor-packed alternative. It’s perfect for the holiday dear who wants all the healthiness of green beans without overwhelming your palate (seeing as how it will be overwhelmed by many other heavy dishes and flavors at big meals this holiday season).


From, Serves 8




  • 2 pounds green beans, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon chopped fresh tarragon, or 2 teaspoons dried
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste




  1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
  2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
  3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.



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