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Finger-lickin' Roasted Green Beans

Hello my friends!

As a continuation of my Tasty Kitchen recipe-snatching rampage, I bring you these green beans. They are adapted from this recipe, and originally called “Roasted Green Bean Fries” because they kind of taste like French Fries.

I call these ‘finger-lickin” because I consumed well over half a pound of these with much licking of fingers in between grabbings. So if you thought ‘finger-lickin” was just a cute phrase, please also know that it was a messy and delicious reality. And unsanitary, too, if you believe in cooties.

Under normal circumstances, I estimate they would serve 3 adults as a side dish. However, anything this delicious simply cannot be categorized under the header ‘normal circumstances,’ so to be safe I would assign 1/2 lb to each human being.

Quick warning: the first time I made these, I used a blurp of olive oil without measuring. I mean, who actually measures out their cooking oil? Well, my ‘blurp’ turned out to be waaay too much, and the green beans were quite oily. Delicious as well–don’t get me wrong–but just too dang oily. So take a second and measure out that teaspoon–it really makes a difference. You’re going for a very thin coating here.


(Serves 3)

1 lb fresh green beans

1 tsp olive oil

1/4 tsp salt (1/2 tsp = too much)

1/2 tsp pepper

Optional: freshly squeezed lemon juice or spicy dipping sauce

Preheat the oven to 425. Wash the green beans, snap off the stems, and put them on a baking sheet.

Pretend I took a picture of me pouring in the teaspoon of olive oil and tossing them about.

Add the salt . . .

. . . and the pepper.

Now get your hands in there and get ’em dirty!

Toss those babies until they’re all evenly coated. Here we go.

Bake them for 15 minutes, turn them over, and bake them for another 15.

Serve! If you’re trying to dress them up as a treat for the kids, serve ’em with ketchup for the illusion of fries. You can also add a little more salt to taste if necessary. For the adults, you can squeeze on some lemon juice for a punch of freshness to the ole buds.

Or you can serve them with a fun spicy dipping sauce such as this one–that would be fanstastic. Any way you spin it, they’re delicious.

And they also couldn’t be easier. I was inspired to write this small poem about them. I dedicate it to my husband, with whom I promise to share these green beans til the end of time:

I’d eat these green beans day or night

I wouldn’t share without a fight;

they’re tasty, green and oh so great

I’ll pile them high upon my plate.

But since I’m married to this man

whose name is neither Cran nor Stan

I’ll share them so I don’t get fat

forever and ever and ever. Stat.

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