Spicy Roasted Green Beans {Keto, Low Carb, Paleo, Vegan}

Spicy Roasted Green Beans

Have you ever tried roasted green beans? Also called green fries, spicy roasted green beans are so much better than potatoes! So simple to make, they’re an addictive keto snack you’re sure to love. Plus adding some heat to the seasoning can help rev up your metabolism!

Spicy Roasted Green Beans Recipe

Normally I’m all about beautiful food. We eat with our eyes first, right? The first time I made roasted green beans it was hard to let them roast until they looked shriveled and ugly.

But trust me here. They are so much better when they look like that. You’ll find yourself unable to stop eating them.

Seriously, I have eaten an entire bag of frozen green beans myself. Something magical happens when you roast green beans like this. Fortunately, they are a much better snack obsession than potato chips! You could even dip them in something if you like but they’re fabulous on their own.

Fresh Or Frozen Green Beans – Which Is Best?

Honestly, either fresh or frozen green beans work just fine in this spicy roasted green beans recipe. The fresh green beans seem to take a little longer to roast in my experience. Frozen green beans also have the convenience of already being prepared and ready to go, right out of the bag.

Are you a gardener or do you frequently visit farmers’ markets? Then, absolutely use those fresh, homegrown green beans! But if you have to buy your green beans at the grocery store don’t feel guilty about buying frozen.

Which Fat Is Best for Roasting Green Beans?

I’m a huge fan of Wildly Organic Red Palm Oil. It’s gorgeous, full of antioxidants, and sustainably sourced. But if you don’t have any that’s fine. Wildly Organic coconut oil, virgin or refined, work just as well.

If it’s warm when you make these spicy roasted green beans, your red palm or coconut oil will likely be liquid already. If so, you can skip the initial step of melting the oil on the green beans in the oven. Just pour the oil over the beans and mix well. Frozen green beans may cause the oil to solidify a bit but you’re going to be stirring these several times so don’t worry about that.

These roasted green beans make a great snack but also are terrific as a side dish with your choice of protein. Pair with grilled or roasted meats, soup, or salads for a complete and delicious meal. Spicy roasted green beans are keto, low carb, grain-free, gluten-free, dairy-free, and vegan, which means just about anyone can enjoy this easy recipe.

Will you use fresh or frozen green beans for this Spicy Roasted Green Beans recipe?

Spicy Roasted Green Beans
Have you ever tried roasted green beans? Sometimes also called green fries, these spicy roasted green beans are so much better than potatoes! So simple to make, they're an addictive low carb snack or side dish you're sure to love.
Servings1 to 4 people
Prep Time5 minutes
Cook Time35 to 50 minutes
  1. Preheat oven to 375F.
  2. Evenly spread green beans onto a baking sheet.
  3. Add the red palm oil by dropping chunks of it (if solid) in various spots on the green beans.
  4. Put in the oven for about 5 minutes.
  5. Combine all spices in a small bowl and mix well to combine.
  6. Remove the beans from the oven, the red palm oil should be melted. Stir well (carefully, red palm oil stains!) until all beans are coated.
  7. Sprinkle the seasoning mix evenly over the beans and carefully stir well to coat all the beans with the seasoning.
  8. Place the green beans back in the oven and bake in 15 minute intervals, stirring and moving the green beans around, until they are as roasted as you like.
  9. For very well roasted beans bake for a total of 40 to 50 minutes.
Recipe Notes

If using a stoneware baking sheet be sure to use one with sides. Put in the oven when you preheat.

If you have any left, you can easily crisp them back up either in a skillet on the stove top, popping back in the oven, or in an air fryer.

The cayenne in this recipe gives a nice amount of warmth For really spicy roasted green beans, add more cayenne.

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