If you’re wondering how to cook green beans, these oven roasted green beans are for you! This is the best green bean recipe I’ve made in a long time and the dipping sauce just adds to the fun!
So, you want to know my usual way to eat a green bean?
This green bean recipe right here. I make it as often as possible. Both of my kids eat it, which is a miracle, and it’s really not too difficult!
But, you guys. I have a new found green bean love. I toss them in Parmesan cheese and then I roast them.
And then I stand over the cookie sheet full of crispy green goodness and I point at each individual bean and say “Mine. Mine. Mine.”
Sorry, kids. This dish is for mama, you can’t have any, don’t even ask.
I mean, they don’t, like, need nutrients or anything, right? Kids are resilient. They’ll be fine with their box of mac and cheese while I hoover in the green beans.
Of course, I wouldn’t be me if I didn’t fatten things up with this seriously creamy dipping sauce. It’s tangy and garlicky and maybe sometimes you’ll find yourself eating it with a spoon. Who can say, really?
This recipe just so happens to be low in carbs and high in fat (when you add the dip), which is perfect for my keto diet. It also happens to be downright amazing, so I eat these even when I’m not doing the low carb thing.
I’ve only tried this recipe using fresh green beans, but I plan to give them a try with a big bag of frozen beans sometime soon. I kind of hate trimming green beans and yet, I seem to manage it every other night because that’s how addicted to these green beans I am. They’re almost like french fries and I’m in love.
I obviously love food. I mean, it’s my job. Which means that I really struggle with sticking to a keto/low carb diet. I tend to cheat on the weekends, but get so discouraged because getting into ketosis takes a few days. Well, since mid-July 2015, I’ve been taking a supplement called Keto//OS. I didn’t want to mention it here until I was certain that it worked and that I could really recommend it to people with no reservations. I’m happy to say that I LOVE THIS SUPPLEMENT.
If I have a cheat day, the next morning I drink my Keto//OS (it’s a powder that you mix in water). Your body will show ketones if you test your urine within 60 minutes, but that’s just from what you’ve drank in the supplement. I drink one serving for breakfast and one serving for lunch. By that night my body is actually producing it’s own ketones and I’m in full blown ketosis. That’s just 12 hours on the diet and I’m in ketosis. It’s a miracle, if you ask me. It also helps keep you from experiencing keto flu, which is a total bonus.
I am currently only taking the supplement after cheating. I don’t take it every single day when I’m following a low carb diet. I do take it daily if I’m off diet for a week or more, though. It helps with brain fog, better sleep, and pretty much eliminates joint pain. I love this stuff!
You can get more information and purchase it HERE. You can also email me for more information! karly(at)bunsinmyoven(dot)com.
1 pound fresh green beans, rinsed and trimmed
1/4 cup Parmesan cheese (the powdery kind from the green can)
1 tablespoon olive oil
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
salt and pepper, to taste
Preheat the oven to 400 degrees.
Toss the green beans, oil, and Parmesan cheese together to coat. Spread onto a rimmed cookie sheet and bake for 20 minutes, stirring halfway through. Cook longer, as needed, to reach your desired level of doneness.
While the green beans are cooking, stir together the mayonnaise, mustard, and garlic powder in a small bowl. Set aside until ready to serve.
Salt and pepper the green beans and serve with the dipping sauce.