This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

Green beans are such a wonderful veggie! We had so many growing in our garden this year and it occurred to me that I haven’t shared my favorite way to enjoy them as an simple oven-roasted side dish dressed up in a little garlic and seasoning so that is what we are diving into today.

They are also delicious enjoyed fresh with hummus dip or as a quick crunchy snack. I have also dehydrated these into a salty, crispy chip that I will eventually get around to sharing! All you need is a few basic spices, some green beans, and an oven to make these flavor and nutrient-packed roasted green beans!

Ingredients  

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions 

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

Variations

The best part about green beans is they can be adapted to suit just about any meal or palate. Here are some of my favorite adaptations to try next time you are looking for a simple, healthy vegetable side dish.

Spices: I used a simple garlic approach here, but the options are limitless. Try adding some chili flakes or red pepper for some heat, or switch it up with options like cumin, Chinese five spice, or simple salt and pepper.

Toppings: Green beans make a perfect foundation for building all kinds of flavors. Try switching it up and adding sauteed mushrooms, lemon zest, roasted red peppers, caramelized onions, or a drizzle of decadent butter.

Texture: Try adding in some toasted almonds or pine nuts on top for a nice crunch. I also love topping them with fried onions the last few minutes of roasting to give them a traditional Thanksgiving casserole flavor.

Sauces: Green beans hold flavors really well and a sauce is a great way to dress them up. A honey and lemon juice dressing before roasting is a lovely way to brighten them up. Alternatively, you can use a brown sugar, soy sauce, and garlic marinade to give them an Asian twist.

What to Serve Them With?

This recipe is so simple and easy to customize, it goes well with a lot of traditional American meals or can be adapted for Italian, Chinese, or Middle-Eastern inspired dishes. I have served them for a Thanksgiving or Christmas dinner, Easter, and for a simple weeknight side dish when I don’t want to do a lot of prep or cleanup.

Try these roasted green beans with roasted potatoes, cauliflower steaks, sun-dried tomato tortellini, or Lion’s mane mushroom steaks. We hope you love them as much as we do, and we can’t wait to hear what you think!

Try these other recipes:

Grilled Cauliflower Steaks with Chimichurri

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Oven-Roasted Green Beans

A super simple recipe for savory oven-roasted green beans that make for a healthy and versatile side dish that's ready in less than 30 minutes with minimal prep work.

Course Side Dish

Cuisine American

Keyword green beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

The post Garlic Oven-Roasted Green Beans appeared first on The Hungry Carrot.

This lentil version of Shepherd’s Pie is so savory and filling, it’s perfect for a cozy comforting meal on a cold evening. Full of hearty lentils, lots of veggies, rich broth, and baked under a blanket of creamy potatoes, you won’t miss the meat in this delicious plant based meal.

Shepherd’s pie traditionally consists of minced lamb or beef cooked with vegetables and topped with a layer of mashed potatoes. However, in this version we ditched the meat for a heart healthy and lower cholesterol version made with protein-rich lentils swimming in a rich and complex broth.

History of Shepherd’s Pie

The origins of shepherd’s pie date back to the late 18th century in the United Kingdom and Ireland as a way to utilize leftover meat. The term “shepherd’s pie” is typically used when the dish is made with lamb, while “cottage pie” refers to versions made with beef. However, in many parts of the world, the terms are used interchangeably.

For those looking for a classic and comforting homestyle meal, we adapted the shepherd’s pie to suit a plant based lifestyle and it’s a welcome treat. For all of our friends looking to adopt more plant foods in their diet, or just enjoy more meatless Mondays, this one is a winner and a great recipe to keep in your whole food arsenal.

A quick note on our spotlight ingredient, the lentil. Lentils are a powerhouse of plant-based protein and fiber, which are essential for maintaining muscle mass and promoting healthy digestion. They also provide a significant amount of iron, which is crucial for preventing anemia, especially in those following a vegan diet. I think lentils deserve more love in the culinary world and we are here to lend a hand!

Our other veggies here shouldn’t be counted out. Carrots and peas, for example, are rich in vitamin A, which supports vision and immune function. And my personal favorite, the potato, is a great source of vitamin C and potassium.

Ingredients

Lentils, vegetables, and potatoes shine in this dish, but there are lots of great variations you can use to alter flavors and textures. Plus, you can use ready-made ingredients to turn this into less of a labor of love and more of a quick dinner with reduced prep time.

1. Lentils: Lentils are the star ingredient, providing a rich source of protein, fiber, and essential nutrients such as iron and folate. Their hearty texture mimics ground beef, making them an ideal substitute in this dish. Both green and brown lentils are awesome but you could technically use red lentils as well.
2. Vegetables: I had a lot of mushrooms to get rid of so I used them to up the meaty texture. I also included celery, carrot, onion, and peas for a classic vibe. If you’re feeling like the veggie prep is not your style, opt for any combo of frozen veggies to make your life so much easier and reduce cooking and prep time.
3. Mashed Potatoes: I like to use golden potatoes in my mashed potato recipes, but use whatever you like! Each has a different flavor and texture. Russet, red potatoes, and honestly even sweet potatoes would be good.
4. Seasonings and Broth: I like adding the traditional tomato paste and broth and kicking it up a notch with soy sauce, Worcestershire, lots of herbs, and red wine to give the filling a truly rich and complex taste. Seasoning is our friend when we aren’t using meat to impart flavors.

Instructions

1. Preheat oven to 375 degrees and prepare a deep pie dish.
2. In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
3. Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
4. Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.

5. Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.

6. Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
7. Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

Dietary Variations

Need to modify this to fit a specific dietary need or concern? Lentil shepherd’s pie is super easy to customize, but here are some options for those needing to make it allergen or diet-friendly:

1. Gluten-Free Option: Make sure to use tamari instead of soy sauce and double check any ingredients you purchase, particularly the broth.
2. Nut-Free Variation: This recipe is nut-free although double check the milk and butter substitutes you use as many of these contain nuts.
3. Soy-Free Adaptation: swap out the soy sauce for liquid coconut aminos and use oat milk or almond milk instead of soy milk in the potatoes.
4. Low-FODMAP Version: For those following a low-FODMAP diet due to digestive issues, certain ingredients like onions, garlic, and specific types of lentils can be problematic. Use green lentils in moderation and remove the onions and garlic.

Storage

• Store any leftovers in the fridge for 3-5 days. Reheat gently in the microwave or in the oven.
• Want an oven-ready meal? You can freeze this before you bake it or after it’s fully cooked!
• If already fully cooked, let the pie cool completely. Wrap in plastic wrap and then a layer of aluminum foil. Thaw for 24 hours in the fridge before reheating.
• If you are freezing before baking, cover in plastic wrap and then aluminum foil. When ready, thaw in the fridge for 24 hours and bake at 375 for 20-30 minutes.

Happy Cooking!

Try these related recipes:

Vegan Pot Pie

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lentil Shepherd’s Pie

A delicious dish of hearty lentils, rich vegetables, a savory broth, and creamy mashed potatoes on top. A comforting and filling plant based meal everyone will love. Use frozen veggies and instant potatoes for an even quicker version!

Course Main Course

Cuisine Irish

Keyword lentils, potatoes, shepherds pie

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

Lentil Filling

• 1 tbsp olive oil (omit if oil free and use a little water)
• 1/2 onion-diced
• 2 carrots-peeled and chopped
• 1 rib celery-chopped
• 1 cup mushrooms-sliced
• 1 tbsp garlic-minced
• 3 tbsp tomato paste
• 1/2 cup dry red wine
• 4 cups veggie broth
• 1 cup lentils
• 2 tsp Worcestershire
• 1 tbsp soy sauce or Tamari
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tbsp Italian seasoning
• salt and pepper to taste
• 1/2 cup frozen peas
• parsley or thyme for garnish

Mashed Potatoes

• 3 medium potatoes-peeled and quartered
• 2 tsp salt
• 1/2 cup soy milk
• 4 tbsp vegan butter
• 1 tbsp nutritional yeast
• pepper to taste

Instructions

• Preheat oven to 375 degrees and prepare a deep pie dish.
• In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
• Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
• Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.
• Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.
• Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
• Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

The post Lentil Shepherd’s Pie appeared first on The Hungry Carrot.

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought! Once you make your own croutons, it’s impossible to go back to the stale packaged ones.

I used leftover bread bowls for these, but you can use whatever kind of crusty bread you have on hand. Try them on chili, this Fall harvest salad, or use your leftover bread to make garlic toast.

Instructions

1. Preheat oven to 375 degrees.
2. Prepare a baking sheet with a silicone mat or parchment paper.
3. Cube your bread if you haven’t already. Add it to a large mixing bowl.
4. Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.

5. Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
6. Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
7. Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don’t stay as crunchy after the first day.

Try these other recipes:

Vegan Bread Bowls

Dairy-Free Bagels

Garlic Toast

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Croutons

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought!

Course Bread, Salad, Soup

Cuisine Italian

Keyword bread, crouton, garlic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cup bread- cubed
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil
• pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Prepare a baking sheet with a silicone mat or parchment paper.
• Cube your bread if you haven't already. Add it to a large mixing bowl.
• Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
• Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
• Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
• Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don't stay as crunchy after the first day.

The post Garlic Croutons appeared first on The Hungry Carrot.