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Perfectly textured greens beans, wrinkled and roasted in a high heat oven are the most delicious way to enjoy this side dish! If you haven’t enjoyed roasted green beans before, you’re in for a treat with this delicious lemony favorite. Perfect for Paleo, GAPS, Keto, Whole30 and reintroduction AIP.Jump to Recipe
Green beans are available most of the year, but especially each summer and through the fall. This vegetable is a well-loved favorite for holiday tables.
I love this healthy version. I didn’t grow up eating any kind of green bean casserole and prefer the green beans to speak for themselves.
When it comes to green beans, the best flavor is coaxed out through roasting.
If you’ve never had high heat roasted green beans before, you’re in for a treat!
We roast at 450 degrees Fahrenheit for about 20 minutes — until you get the wrinkled skins and dark roasted spots that give you the best flavor and texture (not mushy) — but tender and actually crispy!
Lemon … and Asian flavors
Lemon is the perfect zing to accompany the rich depth of roasting, keeping the dish lively and fresh. Roasting lemons themselves is extra special — a mouth masterpiece worth savoring.
This dish also gets the smallest splash of fish sauce or coconut aminos, which adds a rich umami quality (not fishy). Please include!
For Vegan, use the coconut aminos option (and avocado oil).
As mentioned, this recipe is a good fit for Paleo, AIP, GAPS, Keto and Low Carb, Whole30, Vegan and reintroduction AIP.
For Keto, one cup of green beans has 4 net carbs. Green beans are considered a great Keto veggie, rich in dietary fiber.
For AIP, green beans are allowed after the original elimination. Fresh greens beans are low in lectins, and those that are there are instable enough to be deactivated through cooking.
Lastly, I appreciate this dish because it includes just a few ingredients and comes together super fast.
When I’m making other (more time intensive) dishes for dinner or a holiday meal, I so appreciate having some flavorful recipes that are executed simply. This dish does not disappoint.
Lemon Roasted Green Beans are simple to make, but SO big on flavor. With the perfect roasting technique and a few other special ingredients, this side dish favorite is memorable.
- 1 pound green beans , stem ends removed (or keep them on if you use baby green beans)
- 2 tablespoons avocado oil , extra virgin olive oil, melted coconut oil, bacon fat or preferred fat
- 1 teaspoon Red Boat Fish Sauce or coconut aminos (for Vegan)
- juice from half a lemon
- lemon slices from remaining half a lemon
- 1/2 teaspoon sea salt
Preheat the oven to 450 degrees Fahrenheit with the rack in the middle of the oven. Line a baking sheet with parchment paper.
Thoroughly towel dry the green beans. (No water ensures the best roasting.)
Place green beans on prepared baking sheet. Add fat of choice, fish sauce or coconut aminos and sea salt. Stir together well. Spread beans out to a single layer. Add lemon slices in any open spots.
Bake 20 minutes, or until green bean skins are wrinkled and brown in places. Remove from oven.
Sprinkle lemon juice over beans. Serve immediately.