A few months ago when I accidentally ran out of balsamic vinegar I decided to switch up my normal roasted green beans recipe and use coconut oil instead.
I'm so glad I did.
I was roasting a whole chicken at the time and wanted to throw a pan of veggies into the oven in the last thirty minutes or so.
I'm lazy like that. :)
So I grabbed my jar of coconut oil, melted a few teaspoons and eyeballed my favorite spices.
I was slightly concerned the coconut taste would overpower the green beans, but it didn't. The coconut added a slightly sweet and buttery flavor to the green beans and I had NO problem gobbling them up.
That's what happens when you roast veggies.
They disappear into your belly...with no leftovers in sight.
Needless to say, this has made its way into my monthly meal rotation along with my other favorite, roasted green beans with bacon & onion.
I love dishes that are effortless and require hardly any forethought. Because meal planning is so tedious and something I've never really done.
I totally should...but that's for another post like Ten Tips For Meal Planning with Real Food.
Oven-Roasted Green Beans with Coconut Oil
Fresh green beans tossed with organic coconut oil and spices, then quick-roasted in the oven til tender, slightly caramelized and crispy around the edges.
3/4 lb of green beans, ends trimmed
2-3 teaspoons of quality coconut oil
Sea Salt, to taste (I recommend Himalayan, Celtic or Utah sourced salt)
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Onion powder, to taste
Cayenne pepper, to taste
Large Rimmed Baking Sheet
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Pre-heat the oven to 425 degrees. Measure out the coconut oil into a small glass container and stick in the oven for 2 minutes to melt. Don't forget about it! Alternately, you can melt the coconut oil on the stove top.
Wash, dry and trim the ends off the green beans. If the green beans are really long you can snap or cut them in half. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the coconut oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic, onion powder and cayenne pepper.
Spread the beans across the pan giving as much space between the individual beans as possible so they crisp up. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
Notes & Tips
- If you're not a fan of a coconut taste, use refined coconut oil (like THIS or THIS) instead of unrefined. This has less coconut flavor.
I'd like to hear from YOU!
What's your favorite way to cook green beans?
P.S. Keep Reading! More Posts from The Rising Spoon: