Green beans with garlic and dill are an easy and flavorful side dish. Just a couple of ingredients make these green beans shine!
Sometimes it’s nice to jazz up your usual side dishes to make them a bit more flavorful. Green beans are tasty on their own, but when you add dill and garlic, they become a delicious side that everyone looks forward to.
This recipe works well with frozen green beans or fresh green beans. If it’s summer, we like to use fresh green beans. If the beans are fresh, you can also roast them – just put green beans, olive oil, and garlic on a baking sheet and roast at 375 degrees for about 15 minutes. Once they are done, add the dill, salt, and pepper.
Adjust the garlic to your taste. If you don’t want to use garlic, you could try adding some finely minced shallots, those would also be a great choice.
These beans are buttery, garlicky, and dilly. We love them alongside salmon or chicken breasts. I’ve also eaten a bowl of them for lunch, and they’d be yummy on top of some quinoa or brown rice, too.
These green beans with garlic and dill are:
- an easy side dish
- allergy friendly and gluten free
- perfect for a Sunday dinner
Green Beans with Garlic and Dill.
- 12 ounces frozen cut green beans or about 3 cups fresh green beans
- 2 cloves garlic minced
- 3 Tablespoons vegan buttery spread
- 2 teaspoons dried dill
- salt and pepper to taste
In a medium pan, sautee the minced garlic in the olive oil or vegan buttery spread over medium low heat for 2-3 minutes. Don't let it brown or burn.
Place the green beans in a colander and rinse under cool water to partially thaw them. Drain fully and add to the pan.
Raise the heat to medium to cook the beans.
Add the dill, then salt and pepper to taste. Stir and continue to cook until beans are tender but still bright green.