Oven Roasted Green Beans

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Awesome, easy recipe! I even left it for my husband to take care of while I ran to the store! Will definitely make again-maybe add some onions!

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I never use to eat green beans, but now they make it onto the menu almost every week. It's only my husband and I so I make the whole thing without measuring anything. I simply take a couple handfuls of beans, drizzle it with olive oil, sprinkle salt and pepper, and add a freshly crushed garlic clove or two. Toss and bake, delicious! I also make asparagus this way, so yummy.

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Tasty and a great way to get kids(and picky adults to eat their green beans. I only use 1 Tbls of oil because I don't like that much oil on my food. I also use salt and vinegar seasoning instead of salt and pepper to change it up from time to time. A great alternative to french fries if you cook them a little longer!

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Awesome & easy! Will use again! I do not like that much oil on my vegies & also like them a little crunchy, so will make those adjustments next time.

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Really nice, and quick to make.

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Awesome. we make these all the time.

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Absolutely LOVE this recipe. I like some of the others used a little less salt. I also added some crushed red pepper flakes and garlic for a little kick. They were simply delicious. I will try the Sesame oil and sprinkle on Sesame seeds with the kosher salt next time, that sound delish.

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Yum! I made the green beans as directed, and they turned out beautifully. So simple, but so good. I agree with another reviewer: I may never again cook green beans any other way!
I'm guessing they would be good with a squeeze of lemon or some Parmesan sprinkled on top, and I may try that next time.

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The green beans were delicious. I've made them a couple of times. I cut the evoo amount in half, used less salt, sprinkled with garlic powder and needed to extend the roasting time to nearly 20 minutes. My husband likes them too and has asked me to make them again. It was the first time I used parchment paper. It worked very well. I like them for an afternoon snack cold, too.

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I might never, ever, ever sautee or steam another stringbean. This recipe rocks - just want to eat them all by themselves.