Rosemary Garlic Green Beans
Published: March 23, 2022 | Last modified: August 27, 2023.
The BEST way to cook green beans. These Rosemary Garlic Green Beans are a simple, versatile, 15-minute side dish and an absolute go-to for my weekly meal plans.
A quick steam followed by a 2-minute turn in a hot cast iron pan produces a fresh, vibrant, crunchy yet tender side dish that will have your guests asking for more.
The secret? Steaming the beans first helps to preserve beneficial nutrients that might otherwise be lost during the cooking process and ensures they retain both their colour and texture.
You can parboil the beans or even steam them on your stovetop, but I like to keep it simple by steaming them in the microwave. And it’s super quick, too!
Why we love green beans
We grow multiple varieties of beans every year and this dish is a staple served with seasonal meals all year long.
Beans are super easy to grow, freezer-friendly, inexpensive and available in most grocery stores in both the produce and frozen food sections. Frozen green beans have been harvested at their peak and we’ve come to rely on them, especially during our colder months. We love how versatile they are!
These Rosemary Garlic Green Beans pair perfectly with salmon and other fish dishes, steak, lamb and chicken, are a natural fit for pasta salads, stir-fries and sheet pan meals and even make a wonderful, crunchy addition to meal-prepped lunch boxes.
Once you make these green beans, you’ll never make them any other way. Crispy, buttery, herby… delicious!
3 More Delicious Sides to Make
Rosemary Garlic Green Beans
Makes 4 servings; prep time 15 minutes.
Ingredients:
1 lb greens beans (about 450g or 3 cups), washed and trimmed
2 tablespoons filtered water
1 tablespoon extra-virgin olive oil or butter
3 large garlic cloves, finely chopped
1 tablespoon fresh rosemary
Flaky salt and freshly ground black pepper
A squeeze of fresh lemon (optional)
Instructions:
Wash and trim green beans and place them in a microwave-safe dish with 2 tablespoons filtered water in the bottom of the bowl. Steam for 1 minute, remove from microwave and toss, then steam for 1 more minute. Drain and set aside.
Heat oil in a cast iron skillet over medium heat until hot. Add green beans, garlic and rosemary and cook for 2 minutes, using tongs to turn them continuously until the garlic is fragrant, browned and crispy.
Remove beans from heat and transfer to serving dish. Finish with a squeeze of fresh lemon and serve!
Notes:
Garlic: I highly recommend chopping the cloves rather than using a garlic press to mince the garlic. Minced garlic will be wet and burn easily, while chopped garlic pieces will retain their shape and texture and brown nicely.
Rosemary: Rosemary is a robust, fragrant herb with a peppery, sage-like flavour profile and woody texture. If you love the taste, you can even reserve it until after cooking and toss with the green beans once removed from heat. If rosemary isn’t for you, sautéed garlic green beans are delicious on their own! Try tossing them with sesame oil or soy sauce at the end for a quick side to accompany your favourite Asian dishes, or sprinkle them with crushed chili flakes for a spicy kick!
If using frozen beans: Toss beans directly into the skillet straight from the freezer. Thawing them first will soften them and they will lose their crunchy texture once cooked.
