Categories: Sides
Ingredients
- 3/4 lb of green beans, ends trimmed
- 2-3 teaspoons of quality coconut oil
- Sea Salt, to taste (I recommend Himalayan, Celtic or Utah sourced salt)
- Homemade lemon pepper seasoning (or cracked black pepper), to taste
- Granulated garlic, to taste
- Onion powder, to taste
- Cayenne pepper, to taste
Directions
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Pre-heat the oven to 425 degrees. Measure out the coconut oil into a small glass container and stick in the oven for 2 minutes to melt. Don’t forget about it! Alternately, you can melt the coconut oil on the stove top.
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Wash, dry and trim the ends off the green beans. If the green beans are really long you can snap or cut them in half. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the coconut oil over the beans and mix them around so they’re evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic, onion powder and cayenne pepper.
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Spread the beans out across the pan giving as much space between the individual beans as possible so they crisp up. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you’ll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.