These Garlic Soy Green Beans are one of my all time favorite side dishes. They’re loaded with fresh flavor from garlic, soy sauce, and farm fresh veggies.
How to Make Garlic Soy Green Beans
It’s easy! It’s delicious! What more can you ask for?
Trim about a pound of green beans and toss them with a half tablespoon of vegetable or peanut oil, a small sliced red pepper, and two sliced garlic cloves.
Roast for 15 minutes at 400 degrees, stirring every 5 minutes. Toss with a tablespoon of soy sauce and sprinkle with sesame seeds before serving.
- 1 pound green beans trimmed
- 1/2 tbsp vegetable oil or peanut oil
- 1 red bell pepper small, sliced
- 2 garlic cloves sliced
- 1 tbsp soy sauce
- sesame seeds for garnish
- Preheat the oven to 400 F.
- Toss the green beans with the vegetable oil, red pepper slices, and garlic slices.
- Spread on a baking sheet. Roast for 15 minutes, stirring every 5 minutes.
- Toss with a tablespoon of soy sauce, and sprinkle with sesame seeds before serving.
Still hungry? Here are the other recipes I cooked up this week:
Baked Portobello Mushroom Fries // We loved these! I served them with marinara sauce for dipping. I will eat anything with breading on it.
Tofu with Peanut-Ginger Sauce // I will also eat anything with peanut sauce on it. I fried the tofu in a tablespoon of oil and we dipped it in the sauce. If you’re looking for a go-to peanut sauce recipe, bookmark this one–it’s good!
Broccoli Rabe with Sun-Dried Tomatoes // Okay, I think I just don’t like broccoli rabe. This particular batch was even more bitter than usual. It tasted like bleach to me. Not that I know what bleach tastes like. (Oh wait, I do. It tastes like broccoli rabe.)
Whole-Wheat Rotini with Fresh Herbs, Walnuts & Sun-Dried Tomatoes // I’ve been having olives and crackers for lunch all week and then I realized how pathetic that was. I’m a food blogger! I should do better than that! So I decided to throw together this pasta with an assortment of herbs from the garden, a wee bit of olive oil, walnuts, sun-dried tomatoes, and a tablespoon of Parmesan cheese. I thought it would just be passable, but it was actually really tasty–I will be making it again!