Fresh green beans are roasted then served with a smooth garlic sauce for an upscale twist on veggies and dip.
Roasted Green Beans with Roasted Garlic Aioli
- Prep Time 10 min
- Total 1 hr 15 min
- Servings 24
- Ingredients 7
Ingredients
Aioli
- 1 medium head garlic
- 1 teaspoon olive or vegetable oil
- 1/2 teaspoon coarse sea salt
- 2/3 cup mayonnaise or salad dressing
Green Beans
- 2 bags (12 oz each) fresh whole green beans
- 1 tablespoon olive or vegetable oil
- 1 teaspoon coarse sea salt
Instructions
-
Step1Heat oven to 400°F. Cut crosswise slice from top of garlic head, removing tops of cloves (discard top). Place garlic head on 7-inch square sheet of foil. Drizzle 1 teaspoon oil over cut cloves; sprinkle with 1/4 teaspoon of the salt; wrap foil around garlic.
-
Step2Roast garlic 35 to 40 minutes or until garlic is soft and golden brown. Cool 10 minutes or until cool enough to handle.
-
Step3Squeeze roasted cloves from skins. Place each clove in garlic press; press garlic into small bowl. Add mayonnaise and remaining 1/4 teaspoon salt; mix thoroughly. Cover; refrigerate until ready to serve.
-
Step4Place green beans in ungreased 15x10x1-inch pan. Drizzle 1 tablespoon oil over beans; toss lightly to coat. Sprinkle with 1/2 teaspoon of the salt.
-
Step5Roast beans 12 to 15 minutes, stirring halfway through roasting time, until lightly browned. Transfer beans to serving platter. Sprinkle with remaining 1/2 teaspoon salt. Serve beans hot or cold with aioli and small tongs.
Nutrition
60
Calories
6g
Total Fat
0g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 180mg
- 8%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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