Roasted Green Beans
Ooooh, these roasted green beans are absolutely packed with flavor! They’re tossed with a mix of vibrant spices including red pepper flakes, curry powder, coriander, cumin, and chili powder for a fiery kick that earned them the nickname “Firecracker Green Beans”! I also add crunchy, buttery sesame seeds and spicy mustard seeds for a fun, unexpected pop. Savory and fantastically spicy, these roasted green beans are an exciting side dish with any meal! I love serving them with my Easy Baked Rice and a protein, like my Crispy Sesame Tofu. They also make a phenomenal holiday side dish! Feel free to pair them with any of my show-stopping holiday recipes, like Tofu Vegetable Biscuit Pot Pie or White Truffle Macaroni and Cheese!
ADJUSTING THE SEASONING BLEND
Feel free to play with the combination of spices I’ve suggested. If you don’t have one or two of them, simply take them out and add a little more of the other stuff. And if you don’t like things too spicy, maybe hold back a bit on the red pepper flakes and chili powder. They will still be great. The trick to these roasted green beans is making sure to toss them thoroughly. This ensures the green beans are evenly coated with all of the seasonings, which give this dish its bold and exciting flavor.
ROASTING THE GREEN BEANS
Time to roast! Make sure the oven is preheated and piping hot. Green beans love to shrivel up when it’s hot like that, becoming caramelized in places and tender throughout, while keeping a slight fresh bite. I love roasting in a cast iron skillet, and this works beautifully here! You can also use any large baking dish or sheet tray. If there isn’t enough space for the green beans to lay in one flat layer, that’s okay! You may miss out on some of the crispy edges, but they will still be spicy and succulent. If the crispy edges are important to you but you don’t have a big enough vessel, you can split the beans onto two baking sheets. When you take them out to toss them halfway through, simply switch the positions of the two trays to help them cook evenly.
ENJOY THESE ROASTED GREEN BEANS
That’s it! Just wash and trim the green beans, season them, and roast! You can always give them a taste to check for seasoning and doneness, and adjust if you need to. If you’d like them a little softer and more cooked through, add a few minutes! I personally love when they still have a bit of their freshness, but you can push and pull the time to your tastes. Tasting is also great for checking the seasoning. See if they’re salty enough for you- you can always finish them with a sprinkle of flaky salt at the end if you’d like!
RECIPES TO SERVE WITH THESE ROASTED GREEN BEANS
White Truffle Macaroni and Cheese
Thank you for joining me here today! I hope that you love these roasted green beans as much as I do. And I hope you make them time and again, using these general guidelines and adjusting the spices depending on what you have and how you feel! You really can’t go wrong! If you do try this recipe, please leave a comment and rating below. It greatly helps the success of my site and makes me oh so happy to read. And, of course, I love to see any pictures or videos on social media- so tag me please! Happy cooking, y’all.
-Timothy
Roasted Green Beans
Ingredients
- 1 lb green beans
- 2 tablespoons refined coconut oil, melted
- 2 tablespoons tamari
- 2 tablespoons nutritional yeast
- 2 tablespoons sesame seeds
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
Instructions
- Prepare the oven: Place a rack in the center of the oven and preheat to 450°F (232°C).
- Prepare the green beans: Remove the tough stems of the green beans. You can leave on the non-stem ends, or trim them if you’d like. Then rinse and dry the green beans thoroughly. (If they’re too wet, they won't hold the seasonings that well and you’ll just feel silly!) Transfer the beans to a large cast iron skillet, baking dish, or parchment-lined baking sheet.
- Season: Drizzle over the melted coconut oil and tamari, then sprinkle over the nutritional yeast, sesame seeds, mustard seeds, red pepper flakes, black pepper, curry powder, turmeric, coriander, cumin, and chili powder. Toss well to coat, using clean hands or tongs. (You can also season them in a bowl and transfer to your roasting vessel.)
- Roast: Place the seasoned green beans in the oven and roast for 30 minutes, tossing once halfway through. After 30 minutes, give them a taste to check for seasoning and doneness. Once they’re fully tender and a bit crispy at the ends, they’re ready to enjoy!
Food styling, photography, and recipe by Timothy Pakron
Text by Hannah Kearing and Timothy Pakron
It was spicey but not impossible to eat, very good recipe
Hey there! Happy to hear! Happy cooking.
Can you make these a day ahead?! Looks great! Thank
You
You can prep and season them and store them in the fridge and then roast them off the next day! If you cook them and then chill them and then reheat them, they can dry out a bit and become not as great. Luckily, they come together pretty quickly! Happy cooking.
I don’t have any curry or nutritional yeast. Can they be left out or substituted with something else?
Yes, you can leave them out! But if you remove the nutritional yeast, I would sprinkle over a teaspoon of onion powder and dusting of garlic powder, if you have it. They will help to thicken the coating. If not, then just add a touch more of everything else and I bet they will still be delicious.
I’m excited to make these in a few days for thanksgiving! I’m also making your Mac and cheese, which Ive made many times 💛 I don’t have a cast iron pan anymore and I am guessing anything would work for the beans? Baking sheets or casserole dish?
P.s. I don’t do social media anymore and you are one of the only people I miss seeing on there 🙂
Xo
Oh, Christy! Your sweet comment made my day. And yes, you could use a baking sheet or dish for these green beans, no prob! Enjoy, my friend. Thank you for being here.
I have used this spice combination twice now…first time on just the green beans and the second time it was on a vegetable medley of romanesco, broccoli, green beans, and peas! Roasted in the oven, with parts getting all delicously crispy. Literally would eat this on anything, its just that darn delicious!!! Thank you!!
Jen! This made me so happy to read. Thank you for letting me know!
Great recipe! Does olive well work instead of coconut oil?
Hi Cathy! Thank you! Olive oil would absolutely work. Happy cooking!
Whenever I’m having your Truffle Mac, this is my go-to pairing. The seasoning works wonderfully with that sauce!
Ooooh, that sounds fantastic!! So happy to hear you like this recipe! Thanks for being here.
Massive hit at Thanksgiving 2021! Everyone was asking how I made it. I told him to lookup Mississippi Vegan! The best green bean recipe…period. Thank you, MV!
Thank you, Bill!! That makes me very happy to read!