These roasted green beans from The Endless Meal make a tasty side to any main, especially when dipped in a garlic aioli sauce. Green beans are a crispy source for vitamin K, C, folate and fiber. With this recipe you’ll make more garlic aioli than you can eat with the green beans so here are a few ways you can use the leftovers: on fish, in a sandwich, for french fries, alongside corn cobs, the list goes on.
Green Beans in Garlic Aioli Ingredients For the garlic aioli sauce For the green beans Directions For the garlic aioli The aioli is best prepared a few hours in advance and left to sit in the fridge, covered, so the flavors can develop. Separate the room temperature egg and place the egg yolk in a small bowl with high sides. Discard of the egg white for another purpose. Whisk in the fresh squeezed lemon juice. Slowly, a few drops at a time, whisk in the oil. Once the aioli starts to thicken you can begin the pour the oil in a little faster. If the oil starts to build up at all stop pouring and whisk briskly to incorporate it. Continue until all the oil has been incorporated and the aioli is nice and thick. Add the finely minced garlic and stir together well. Season to taste with sea salt. For the green beans Set the oven to broil at 420 F degrees and place the oven rack on the top shelf. If you cannot control the temperature of broil in your oven then move the oven rack to the second from the top position and keep a closer eye on the beans. Line a baking tray with parchment paper. Place the green beans on the prepared baking tray and drizzle them with the olive oil. Broil in the preheated oven for 10 minutes, or until they just start to brown. There’s no need to turn them as they’re best (I think!) when they brown only on one side. Serve the beans with the garlic aioli on the side or drizzled over top. Nutrition Information Serves: 4 | Serving Size: 4 ounces green beans + about 2 tablespoons of aioli Per serving: Calories: 235; Total Fat: 22g; Saturated Fat: 1g; Monounsaturated Fat: 14g; Cholesterol: 23mg; Sodium: 51mg; Carbohydrate: 8g; Dietary Fiber: 4g; Sugar: 2g; Protein: 3g Nutrition Bonus: Potassium: 242mg; Iron: 7%; Vitamin A: 16%; Vitamin C: 32%; Calcium: 5%
Kristen Stevens is a self-taught chef, recipe developer, food photographer, blogger at The Endless Meal and the owner of a small underground restaurant in Vancouver that goes by the same name as her blog. She believes in real food that not only tastes great but is good for your body too. For more of Kristen’s delicious recipes and food inspiration, follow her on Twitter, Instagram and Facebook.
