When it comes to preparing green beans, there is some debate around whether it is better to blanch them before roasting or simply roast them raw. Blanching is the process of briefly cooking vegetables in boiling water before shocking them in an ice bath to stop the cooking process. This helps set the color and firm up the texture. Some cooks swear by blanching green beans first, while others argue that roasting raw beans delivers the best flavor. So which method is best?
The case for blanching before roasting
There are a few reasons why some cooks prefer to blanch green beans before roasting:
- Blanching helps retain color – Green beans can sometimes turn an olive drab color when roasted raw. Blanching them first in boiling water for 1-2 minutes helps set the vibrant green color.
- Blanching firms up the texture – Raw green beans roasted in a hot oven can sometimes end up quite soft and limp. Blanching them first helps firm up the bean’s texture.
- Blanching reduces strong flavors – Some find that raw green beans have a bit of a grassy flavor when roasted. Blanching mellows this out.
- Blanching helps seasonings stick – Spices and herbs adhere better to blanched beans rather than raw.
Chef Thomas Keller is a big advocate of blanching green beans before roasting. In his book “Bouchon,” he recommends blanching them for 1-2 minutes until they are crisp-tender. He says this firms them up so they don’t overcook during roasting.
The case for roasting beans raw
On the flip side, many cooks and chefs argue that roasting green beans without blanching first delivers the best results:
- Better fresh flavor – Roasted raw green beans retain more of their fresh, bright green bean flavor.
- Crisp-tender texture – The beans end up with a crisp-tender bite rather than softening too much.
- Browning and caramelization – Raw beans brown and caramelize better under high oven heat.
- Simple method – Skipping blanching streamlines the green bean prep.
Celebrity chef Jamie Oliver advocates for dry roasting raw green beans. He tosses them in olive oil, herbs, salt, and pepper and spreads them on a baking sheet. Roast in a 400°F oven for 12-15 minutes until browned and slightly shriveled.
Factors to consider
There are a few factors that can help determine which method you choose:
- Green bean freshness – Older, more mature green beans likely benefit from blanching first to firm them up.
- Oven temperature – Roasting at lower temperatures (325°F vs 450°F) lends itself better to raw beans.
- Seasonings – If coating beans in oil, herbs and spices, blanching helps them stick.
- Personal preference – It’s fine to try both methods and see which texture and flavor you prefer.
How to blanch green beans
If you want to blanch your green beans before roasting, here is a simple process:
- Wash and trim green beans. Leave whole or cut into pieces if desired.
- Bring a large pot of salted water to a boil. Use 1 tbsp salt per 4 cups water.
- Add green beans and blanch for 1-2 minutes until bright green and slightly softened but still crisp.
- Drain beans in a colander and immediately dunk in ice bath to stop cooking.
- Let beans cool completely, then pat dry with paper towels.
- Toss beans with oil, herbs, salt and pepper. Roast at 400°F for 10-15 minutes until browned in spots.
How to roast raw green beans
To dry roast raw green beans, follow this process:
- Wash and trim green beans. Leave whole or cut into pieces if desired.
- Toss green beans in a bowl with olive oil, salt, pepper and any herbs or spices.
- Spread seasoned beans on a baking sheet in a single layer.
- Roast at 400°F for 12-18 minutes, tossing halfway, until tender and browned in spots.
Conclusion
While both methods produce delicious roasted green beans, roasting raw beans tends to deliver better flavor and texture for most people. However, blanching first can still be useful if working with older beans or roasting at lower temperatures. The best approach is to try both techniques and see which yields your ideal roasted green beans.