I think winter makes me want to roast everything! Green beans are one of my favourite vegetables to roast (only second to broccoli, sweet potato and parsnip…ok so they are fourth on the list); normally I just roast them plain, but my oh my just a few extra ingredients makes these beans special. Besides, steaming whilst quick and nutritious, is overrated after awhile.

Try these as a side to grilled organic chicken breast, a juicy grass fed steak or even with some poached eggs or an omelette. Whatever you serve them with, they make green beans interesting again!

Serves 6

600-800g fresh green beans
1 large red onion
1 tsp sweet/mild paprika, ground
1 tbsp macadamia oil
Juice of 1 lemon
Himalayan sea salt + cracked black pepper to taste


  1. Chop the stalk end from your green beans, wash and set aside to dry in a colander or on some paper towel.
  2. Remove the skin from the onion and slice into rings. Separate the rings apart.
  3. Lightly oil a large baking tray and place the green beans in rows. Scatter the onion rings and sprinkle with paprika. Drizzle the remaining macadamia oil over top.
  4. Bake at 170 degree Celsius for 30 minutes, until the onion and green beans are lightly browned. A little charring is fine!
  5. Season with sea salt and cracked black pepper and serve with fresh lemon juice.
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