These green beans are so easy, and roasting them brings out amazing flavor. Great as a side dish, and easily frozen for later use. Gluten-free, paleo, and vegan!

Growing up, I was never a fan of vegetables. I know, what kid is, right? Even as an adult I struggled to enjoy them…..until I started to roast them! Who know that roasting veggies brings out all sorts of flavor? Add a little salt and pepper and oh, so good.

My favorite way to roast vegetables is to buy them in bulk at Sam’s and cook large trays at a time. I’m a HUGE fan of cooking in large quantities and freezing later (see my post on meal prepping!). Since I adhere to a gluten-free, paleo, Low FODMAP diet (read all about that here), I make from scratch just about everything I eat. So, it’s important that I have a variety of meals all ready to go in the freezer – that way I can grab a quick meal without having to cook from scratch all the time.

Back to the beans. I start with a large back of beans – or two bags! – from Sam’s or Costco. These bags are about 2 pounds of beans.

Cut the ends off of both sides of the beans and place in a colander to rinse. You can cut them in half if you’d like. After rinsing, place in mixing bowl and toss with the olive oil, salt, pepper, and parsley. Spread evenly on a lined cookie sheet.

Cook for about 25 minutes at 425 degrees, until the beans start to turn brown. They should still be a little crisp at this point – you don’t want to let them go too long, or they will start to wilt a bit.

Remove from the oven and transfer to a serving dish. I love to serve these alongside grilled salmon or steak. Enjoy!

What’s your favorite roasted veggie? Leave a comment below!