Roasted Green Beans
- Total Time: 30 minutes
- Yield: 2
Description
This healthy snack of roasted fresh tender green beans was recently on the dinner table along with a large vegetable Pizza.
Ingredients
- 250 gms fresh tender green beans
- 2 tbsp. (30 ml) toasted sesame seeds
- 2 tbsp. (30 ml) Olive oil/sesame oil
- 1 tsp crushed black pepper powder
- 1 tsp. (5 ml) lemon juice
- Salt as desired
- Water to boil beans
Instructions
- Bring 2 cups of water to boil. Cut the tail ends of the fresh beans and snap them into two.
- Add the beans in boiling water, cover with a tight lid and cook for 2 minutes. Drain the beans and put them in cold water.
- Heat oil in a wok or a large shallow pan, add beans and stir fry for just 2 minutes on medium heat.
- Add lemon juice, sprinkle sesame seeds (Til), salt, black pepper powder (Kali mirch) and toss the beans to coat well with all the ingredients.
- Roasting; Pre heat oven to 230°C, line a baking tray with parchment paper or just coat the tray with vegetable oil.
- In a large bowl toss all the ingredients together.Arrange the beans evenly on the grease baking tray ad roast for 15-20 minutes. Transfer the roasted beans in a serving bowl, drizzle the lemon juice and serve.
Notes
- The beans should be very tender and fresh for this recipe, as the cooking time is very less.
- If the green beans you use are hard then it will not cook properly and will be chewy and not crunchy after cooking.
- You can add chilly flakes, garlic or even dried herbs of your choice for this recipe.
- To store the beans for future use, freeze the beans immediately after dipping in the cold water, packed in a zip lock bag.
- Roasted and crushed peanuts is a good variation in the recipe.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 110
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- Miso and Roasted Garlic Mashed Potatoes
Frequently Asked Questions
Why does this recipe blanch the green beans before roasting them?
I have you boil the beans for 2 minutes, then shock them in cold water before the stir-fry and oven step. This quick blanch softens the beans just enough so the short 15–20-minute roast produces a tender-crisp texture rather than tough, chewy beans. The beans should be very tender and fresh for this recipe, as the cooking time is very brief.
What is asafoetida powder (hing), and do I need it?
Asafoetida (also called hing) is a pungent spice widely used in Indian cooking that adds a savory, onion-like depth in a small “dash.” If you can’t find it, you can simply leave it out — the sesame seeds, lemon juice, and crushed black pepper still season the beans fully.
Can I change up the spice mix?
Yes — you can add chilly flakes, garlic, or even dried herbs of your choice, and roasted and crushed peanuts make a great variation if you want extra crunch.
Can I freeze the beans for later?
Yes — freeze the beans immediately after the cold-water shock, before the roasting step, packed in a zip-lock bag.
