Roasted Green Beans
- Total Time: 30 minutes
- Yield: 2 1x
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
If You Liked This Recipe, You’ll Love These
- Easy Green Beans with Crispy Bacon
- Thyme and Garlic Roasted Sweet Potatoes
- Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
- Miso and Roasted Garlic Mashed Potatoes
Frequently Asked Questions
Why does this recipe blanch the green beans before roasting them?
The instructions 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 notes reinforce this: “The beans should be very tender and fresh for this recipe, as the cooking time is very less.”
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 — the notes specifically say “You can add chilly flakes, garlic or even dried herbs of your choice for this recipe,” and also mention that “roasted and crushed peanuts is a good variation” to add crunch. 
Can I freeze the beans for later?
The notes say you can freeze the beans for future use by freezing them immediately after the cold-water shock — before the roasting step — packed in a zip-lock bag.
