Green Bean Recipes
Blistered, garlicky, and holiday-worthy green bean sides the Pepper community pulls out for weeknights and Thanksgiving alike.
★ Side
SideGarlic Lemon Butter Green Beans
Roasted Garlic Lemon Butter Green Beans - HOLY. YUM. If you like the texture of fresh green beans, you should probably make these STAT. They are garlicky, lemony, buttery, cheesy, and definitely delicious! They hold the texture of the fresh greens well, so you still get that fresh, crisp bite!
Felicia BushIngredients
- 1lb Fresh green beans - ends trimmed
- 2 Tbsp Room temperature or softened butter (10 seconds in the microwave is perfect!)
- 2 to 3 cloves (I vote 3! 😋) Garlic - minced
- 1 Lemon
- Use your heart Grated cheese
- Use your heart Salt & Pepper
Instructions
- 1Preheat oven to 400
- 2Mix butter, garlic, juice of 1/2 a lemon, some lemon zest, & pepper until fully incorporated
- 3Massage green beans with butter paste, ensuring all are coasted. Arrange beans on a cookie sheet in a flat layer with space between them
- 4Bake, uncovered, in 400 degree oven for 15 minutes
- 5Pull out of oven. Top with juice of remaining 1/2 lemon, pepper, and a little salt. Toss and return to flat layer. Top with grated cheese (as much or as little as you’d like!)
- 6Return to 400 degree oven and cook for an additional 8-12 minutes (until done to your desired roasting level)
- 7Optional: Finish under broiler for a quick minute - watch them, it doesn’t take long for them to burn! You can also skip this step if you reached your desired roasted level from baking! I just like them a little extra crispy 😋
- 8Enjoy as a side or additional to almost any meal or main protein!
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Open in Pepper →Why Green Beans Deserve the Skillet, Not the Steamer
A hot skillet, olive oil, and garlic — that's what turns a bag of green beans into a side people actually reach for seconds of.
Cooks on Pepper skip the classic casserole and go for blistered, char-forward, chili-crisp-topped versions instead.
The best green bean is the one with a little brown on it — everything else is just a texture people tolerate.
Quick Tips
- 1
Blister, don't steam
High heat and a little space in the pan is what gives you char — crowded beans just get soggy.
- 2
Blanch first for holiday sides
Two minutes in boiling water then an ice bath keeps them bright green even after a reheat.
- 3
Garlic goes in last
Add sliced garlic in the final 30 seconds — earlier and it burns and turns bitter.
- 4
Finish with acid
A squeeze of lemon or a splash of vinegar right before serving wakes the whole plate up.
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