Roasted Green Beans with Pecans {Gluten-Free, Dairy-Free, Paleo}
Looking for a healthy alternative to traditional green bean casserole? Roasted green beans are lighter, more nutritious, and simple to make!
As you may know, traditional green bean casserole usually includes condensed “cream of…” soup (which is far from healthy) and “bacon bits” that contain tons of sodium as well as artificial colors and flavors, plus added sugar!
If you want a healthier green bean side dish, these roasted green beans with pecans are you’re friend. They are incredibly easy to make and pair well with a variety of mains. Perfect for a holiday meal, these roasted green beans with pecans taste so good you’ll add them to your menu year-round.
One other benefit to this roasted green bean recipe is the fact that there’s very little cleanup. It’s possible to toss the green beans in oil and all the seasonings right on the pan. No extra bowl needed.
Roasted Green Beans with Pecans Recipe
This simple recipe is adaptable. To change it up, add a squeeze of lemon before serving, toss with crisp home-cooked bacon, or sprinkle with parmesan cheese.
For the best flavor, serve roasted green beans fresh from the oven. Plan to eat 30-40 minutes after they’ve started to cook.
The time for roasting is between 30-40 minutes because the level of crispiness is up to you. I like mine fairly crunchy, so I leave them in the full amount of time. However, you can remove the green beans from the oven earlier if you prefer them a little less crispy. Start checking after about 30 mins. Be sure not to leave them so long that the ends burn.
To prepare for roasting, wash and dry green beans and trim the ends. It’s important that the green beans be dry so they can roast properly and not steam instead.
To speed up the whole process, buy green beans that have already been trimmed, but don’t use frozen green beans as they won’t crisp up the same way.
Tossing the green beans in high-quality olive oil gives them a delicious flavor. It is definitely the best oil to use for this recipe as other oils just don’t impart the same taste.
Roasted green beans taste amazing topped with nuts. You could use pecans or sliced almonds and toast them on the stovetop, or use Wildly Organic’s soaked and dehydrated nuts and sprinkle over as is. They are so crispy, no toasting is required.
To add bacon, cut into small pieces and cook on the stovetop until crispy. Toss with the green beans as soon as they come out of the oven.
More Real Food Holiday Recipes for Your Table
- How To Make A Vegan Charcuterie Board
- Wild Rice and Pecan Salad {Gluten-Free with Dairy-Free and Vegan Options}
- Fluffy Grain-Free Herb Drop Biscuits
- Baked Pumpkin & Apple Quinoa Salad
- Grain-Free Turkey Pot Pie With A Quick Crumble Topping
Are Roasted Green Beans with Pecans a must-have on your holiday table?
- 1pound green beans*ends trimmed
- 1Tablespoon Wildly Organic Extra Virgin Olive Oil
- 1Tablespoon Wildly Organic Pecanschopped into small pieces
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- pinch ground black pepper
- 1/2teaspoon garlic powderoptional
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Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
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Place green beans on a pan and drizzle olive oil over the top. Use clean hands or tongs to toss the green beans until evenly coated with olive oil.
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Sprinkle with salt, pepper, and garlic powder (if using) and toss again.
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Place in the oven and bake for 30 to 40 minutes. Until desired crispness is achieved.
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If using bacon, cut into small pieces and fry while green beans are roasting. Toss bacon with green beans as soon as they are removed from the oven. You may also add the pecans and toss at this time, or save them for sprinkling over when serving.
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Serve immediately.
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