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#Roasted wax beans how to

If you plan to save them for later, let them cool before storing. Remove the pan from the oven and enjoy immediately as a side dish. Toss the vegetables about 10-15 minutes in to make sure they cook evenly and brown on all sides. Depending on your oven, this will take about 25 minutes. Roast the vegetables in the preheated oven until they soften and become golden brown. Step Three: Bake the zucchini and green beans Top the oiled vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs of your choice. Spread them out on the pan so they’re evenly spaced. If they’re the same size, they will also have similar cooking times.Īdd zucchini and green beans to a baking sheet and toss with olive oil until they completely coated. Tip: Cut green beans and zucchini slices into same-sized pieces so they’re easier to eat.

To cut green beans: Cut off the stems from the bean pods, then slice the bean into 1 inch pieces so they are similar in size to the zucchini slices.

Then slice each half into 1/4 inch pieces.

To cut zucchini: Cut off the ends of the zucchini, then slice down the middle.

Then wash the zucchini and green beans before cutting: Preheat oven to 400 degrees F (200 C) while prepping vegetables.

#Roasted wax beans how to

How to make (step-by-step photos) Step One: Prep oven and cut vegetables Ingredients: zucchini, green beans, garlic, olive oil, salt, pepper Recommended tools: sheet pan, knife set, cutting board.Seasonings: Garlic, salt, and pepper are the simple spices uses here, but get creative with your own herb and spice combos.Olive oil: Helps to coat vegetables for baking and adds depth of flavor.

Fresh green beans: Another summer produce favorite, fresh green beans are great when baked golden brown.Zucchini: Summer zucchini squash bursts with new flavor when roasted.