Fresh and flavorful, this Roasted Garlic Green Beans with Lemon recipe is perfect for holiday gatherings but easy enough for any dinner.
The first time I made these green beans, it was an afterthought. I’d roasted way too much garlic for a holiday meal and wanted to use it up. So I squeezed the garlic into a bowl, added lemon juice and olive oil and some salt and pepper and tossed it with the crisp-tender green beans I had intended to serve plain.
I wasn’t expecting how beloved the dish would be.
Years later, this dish appears frequently during holiday meals and other times. It’s a favorite.
Funny how that happens.
Making this Roasted Garlic Green Beans with Lemon recipe is so easy.
You start by roasting a bulb of garlic. There are directions in the recipe for this, but for a more detailed description, read my post on how to roast garlic. This step can be completed up to two days in advance. And if you love garlic like we do, I recommend roasting several at a time to use in different recipes like Roasted Garlic Fettuccine Alfredo.
Once the garlic is roasted (and cool enough to handle), you steam the green beans to crisp tender. Meanwhile, make the sauce. That’s as simple as mixing together the roasted garlic, lemon juice, olive oil, salt and pepper together in a bowl. I like to do this in a large bowl so the hot green beans can be added directly to it for tossing.
See? Easy peasy. And so good.
Roasted Garlic Green Beans with Lemon
Crisp-tender green beans are tossed with a lemon-roasted garlic sauce in this easy side dish recipe that is elegant enough for holidays but easy enough for anytime.
Ingredients
Roasted Garlic
- 1 bulb garlic
- 1 teaspoon olive oil
Green Beans
- 1 1/2 lbs green beans, trimmed
- 1 lemon, juiced (about 1/4 cup)
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Heat the oven to 375 degrees Fahrenheit. Set out a square of aluminum foil. Cut the top 1/4 inch off the garlic bulb, exposing the cloves. Place in the center of the foil (discard the trimmed portion) and drizzle with olive oil. Fold the foil securely around the garlic. Roast for 45 minutes, or until tender to the touch. Let cool. (This step can be completed up to two days in advance.)
- Add the green beans to a steamer set over a pot with about 1 inch of water. Steam until crisp-tender, about 12-15 minutes, Drain and remove from heat.
- In a large bowl, squeeze the roasted garlic cloves from the bulb. Mash with a fork. Then add the lemon juice and oil. Beat thoroughly with the fork to combine. Taste and season with salt and pepper to desired flavor.
- Add the hot, steamed green beans to the large bowl and toss well to combine with the roasted garlic mixture.
- Serve immediately.
- Leftovers can be stored in the refrigerator in an airtight container for up to 6 days.