For this recipe you will need the most basic of all veggies. Two cans of regular cut green beans drained, salt and oil. The true genius of this recipe is the Ranch Seasoning I mixed up earlier.
Ranch Seasoning: In a clean jar or spice shaker, add 2 tablespoons of Onion powder, 1 tablespoon of garlic powder, 1 teaspoon of ground pepper, 2 teaspoons of salt, 1 tablespoon of dried dill, 2 tablespoons of dried parsley. I usually crunch up the dried herbs so that they are more incorporated.
Heat your oven to 425 degrees. Lightly oil all of the green beans (2-3 tablespoons) and place them in one layer on a cookie sheet. Sprinkle liberally with the ranch seasoning I added a bit of salt to mine, but my green beans are the no salt added variety If you use regular canned beans you will want to taste one of the beans to check for the salt level. You can also add extra pepper if you prefer at this time. Roast the beans for 20-30 minutes. I like some of the beans just starting to brown. I find the browner they are the more like deep fried okra they taste…Yummy!
These beans are my new favorite thing. I make a pan of them and roast until nearly crunch and pop the in a bowl…Roasted Green Beans is the new popcorn!
Pingback: Leftover Fix: Roasted Green Bean Carbonara | Tea and Cornbread