I used to eat lunch at my preschool everyday. Not once did I ever have anything remotely close to Garlic Green Beans with Slivered Almonds. Once a week, they would feed us the dreaded plain green bean as a side dish. Oh gosh. I would gag the entire lunch session, so much that I could normally get away without eating them. I grew up telling people that I was allergic to them, so I did not have to ever eat one again. Little did I know how amazing these cute little beans are, and the amount of potential they have.
A few Thanksgivings ago I was trying to think of a side dish that was not so typical. I always made the same ol’ thing…brussel sprouts, glazed maple carrots, or a salad. Wow…now that is exciting year after year isn’t it? I thought back to my childhood, and thought of a vegetable that I did not like back then, because I would definitely have to like it now…time for an experiment! The best way to pack something full of flavor, is to overdose it with garlic. And then CLICK…that’s it! I’m going to bake green beans, and pump them up full of garlic!
They were a hit. So much that I made them often after, just for fun, and because I actually loved them. So, here they are in all their glory. Beautiful fresh green beans with a ton of garlic. What is not love?
- 1 pound fresh green beans
- 1/2 lemon
- 1-2 tbsp olive oil
- 3-5 cloves minced garlic
- 1/3 cup slivered almonds
- salt & pepper to taste
- Preheat the oven to 400 degrees
- Wash and rinse the green beans. Cut each end off, and cut in half.
- Place in a casserole dish. Add olive oil, garlic, almonds, salt and pepper, and toss together.
- Bake for 20-25 minutes or until tender, not soggy
- remove from oven, and sprinkle with lemon juice.
- toss one more time, and serve