Go Back
–+ servings
Lemon roasted green beans with browned wrinkled skins for Full GAPS

GAPS Lemon Roasted Green Beans with Fish Sauce or Coconut Aminos

A Full GAPS side dish of roasted green beans with browned wrinkled skins, roasted lemon slices, fresh lemon juice, and one measured fermented-sauce choice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 side-dish servings
Course: Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh green beans stem ends removed; tender baby-bean ends may remain
  • 2 tablespoons melted GAPS cooking fat coconut oil, homemade ghee, lard, or rendered fat from additive-free uncured bacon
  • 1 teaspoon traditionally fermented unsweetened fish sauce or qualifying coconut aminos choose one; check coconut-aminos manufacturer ingredients; do not combine
  • 1/2 teaspoon sea salt
  • 1 lemon halved; slice one half before roasting and reserve the other half for juice

Equipment

  • Large unlined uncoated stainless steel rimmed sheet pan
  • Clean linen kitchen towel
  • Stainless-steel tongs
  • Measuring spoons
  • Small heat-safe cup for melting the cooking fat
  • Citrus knife and cutting board
  • Neutral glass or ceramic serving dish

Method
 

  1. Heat the oven to 450°F with a rack in the middle. Set out a large unlined, uncoated stainless steel rimmed sheet pan.
  2. Wash the scaled green beans, trim the stem ends, and dry the beans thoroughly with a clean linen towel. Spread them in one layer on the pan.
  3. Add the scaled melted cooking fat, the scaled fish sauce or qualifying coconut aminos, and the scaled sea salt. Turn until every bean has a thin even sheen. Place the scaled lemon slices in open spaces and reserve the unsliced lemon half.
    Green beans coated with GAPS cooking fat, fish sauce, and salt beside lemon slices on an unlined stainless pan
  4. Roast and begin checking at about 15 minutes. Turn beans that brown much faster against the bare pan, then continue until the skins are wrinkled, the surfaces are brown in places, and the centers are tender, about 20 minutes as an estimate.
    Wrinkled browned Full GAPS green beans and roasted lemon slices on an unlined stainless pan
  5. Remove the pan from the oven. Squeeze the reserved scaled lemon half over the hot beans, turn once, transfer to a serving dish, and serve.

Notes

Full GAPS: String beans, lemon, natural sea salt, GAPS cooking fats, traditionally fermented unsweetened fish sauce, and label-qualified coconut aminos fit this Full GAPS formula.
Sauce choice: Use 1 teaspoon fish sauce or 1 teaspoon qualifying coconut aminos. Never use both together.
Bare stainless: A parchment-lined pan transfers heat differently. With unlined stainless, begin checking at about 15 minutes and finish by wrinkled skins, brown spots, and tender centers; plan on about 20 minutes.
2x: Use 2 pounds beans, 4 tablespoons cooking fat, 2 teaspoons one sauce choice, 1 teaspoon sea salt, and 2 lemons. Divide between two pans if needed to preserve a single layer.
Storage: Refrigerate cooled leftovers in covered glass. Reheat briefly on stainless in a hot oven or skillet.

Tried this recipe?

Let us know how it was!