Roasted Green Beans with Sriracha Rémoulade

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So simple but it seems so fancy. This was a hit with our kids, too! Leftover Sriracha Rémoulade is awesome on burgers or sandwiches.

Roasted Green Beans

1 lb fresh green beans, washed and trimmed

1 Tbsp olive oil

1/2 tsp salt, divided

1/4 tsp pepper

  1. Preheat oven to 425 degrees F.
  2. Put green beans in a bowl with enough olive oil to lightly coat. Add 1/4 tsp salt & pepper. Toss.
  3. Spread green beans in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the oven for 20-25 minutes, turning/moving them in the pan every 10 minutes. The green beans will be done when they begin to look caramelized (brown-ish color).  You want them to be a bit crispy.
  5. Transfer to serving dish and sprinkle with remaining 1/4 tsp salt.

Sriracha Rémoulade

1/2 cup mayonnaise (Hellmann’s is my go-to)

1 tsp Sriracha hot sauce*

1 tsp fresh lime juice

  1.  Mix ingredients. You can let the flavors meld in the fridge for a bit if you are feeling smug and/or are waiting on your green beans.

*For a low FODMAP alternative, try Tabasco sauce – I love the green jalapeno pepper sauce. However, since Sriracha has garlic but no onions, I find it doesn’t bother my system too much.

Roasted Green Beans with Sriracha Rémoulade
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb fresh green beans, washed and trimmed
  • 1 Tbsp olive oil
  • ½ tsp salt, divided
  • ¼ tsp pepper
  • ½ cup mayonnaise (Hellmann's is my go-to)
  • 1 tsp Sriracha hot sauce*
  • 1 tsp fresh lime juice
Instructions
  1. Preheat oven to 425 degrees F.
  2. Mix the final 3 ingredients for sriracha remoulade. You can let the flavors meld in the fridge for a bit if you are feeling smug and/or are waiting on your green beans.
  3. Put the green beans in a bowl with enough olive oil to lightly coat. Add ¼ tsp salt & pepper. Toss.
  4. Spread green beans in a single layer on a baking sheet lined with parchment paper.
  5. Roast in the oven for 20-25 minutes, turning/moving them in the pan every 10 minutes. The green beans will be done when they begin to look caramelized (brown-ish color). You want them to be a bit crispy.
  6. Transfer green beans to a serving dish and sprinkle with remaining ¼ tsp salt. Serve with remoulade.
Notes
*For a low FODMAP alternative, try Tabasco sauce - I love the green jalapeno pepper sauce. However, since Sriracha has garlic but no onions, I find it doesn't bother my system too much.

 

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