Roasted Garlic Green Beans


Green beans don’t look like the most appealing veggies but they can actually be quite tasty if you make them right. They are also very good for you…they are low in calories and fat and have NO cholesterol. Check out this article for additional health benefits of green beans.

If you follow me, you have heard me say that I love to cook with foods that are versatile…green beans are one of those ingredients that adapt well to the flavors of it’s surroundings. Its an amazing side dish that you can impress with and also ensure healthy eating. Another way that I love to eat them is French style because the bean is thinner, but not as crunchy. In this recipe, I cut the beans diagonally to create the illusion of having more beans to eat.

Another great thing about green beans is eating them as left overs. You can re-heat them or even eat them cold. It’s important not to over cook them to make sure they are still left crunchy.



  • Green beans – 1 pound cleaned, trimmed (cut stems) and cut in ½
  • Sundried tomatoes – ½ cup, diced
  • Roasted garlic spread – 2 tablespoons
    • Garlic – 1 whole bub
    • Olive oil – 1 ½ tablespoon (split into 1 and ½ tablespoons)
  • Sunflower/avocado oil – 1 tablespoon
  • Kosher salt – 1 teaspoon
  • Pepper – ½ teaspoon
  • Pine nuts – ¼ cup


  1. Place 6 cups of water to boil in a large pot
  2. When boiling, add the green beans and cook for about 3-4 minutes and then place in an ice water bath to stop the cooking
  3. Remove from the cold water and pat dry
  4. In a large non-stick pan on medium-high heat, add the sunflower/avocado blend oil
  5. Add the green beans and cook for about 4 minutes
  6. Add the sun-dried tomatoes, roasted garlic spread, salt and pepper
  7. Mix well and cook for about 2-3 more minutes
  8. Add the pine nuts, stir and serve



  1. Pre-heat oven to 450 degrees
  2. Cut the tip of the garlic clove, enough to see the bulbs
  3. In a large square sheet of aluminum paper, place the garlic clove and drizzle the oil and then close well
  4. Bake in the oven for about 25-30 minutes
  5. Remove from the oven and let cool
  6. Remove from the foil press out bulbs into a bowl or small food processor
  7. Add the 1 tablespoon of oil and smash making sure that the garlic touns into a paste
  8. Place in a sealed container in the fridge (good for about 5-7 days)

Tips: Use the roasted garlic by spreading on warm bread; spread on a deliciously finished steak or chicken


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