Spicy Chili Crisp Roasted Green Beans (Printable)

Crispy roasted green beans with colorful vegetables in a spicy chili crisp bowl topped with golden garlic chips.

# What You’ll Need:

→ Roasted Vegetables

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→ Base Grain

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→ Garlic Chips

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→ Spicy Chili Crisp Dressing

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→ Garnishes

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# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss green beans and red bell pepper with 1 tbsp neutral oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 18-20 minutes, flipping halfway, until green beans are tender and slightly blistered.
04 - Heat 3 tbsp neutral oil in a small skillet over medium-low. Add garlic slices and cook, stirring often, until golden brown and crisp for 2-3 minutes. Remove immediately with a slotted spoon to a plate lined with paper towel. Reserve garlic-infused oil.
05 - In a small bowl, whisk together chili crisp, soy sauce, sesame oil, rice vinegar, and 1 tbsp of the reserved garlic oil.
06 - Divide cooked rice or quinoa among 4 bowls. Top with roasted green beans and red pepper, shredded cabbage, and carrot.
07 - Drizzle with the spicy chili crisp dressing. Sprinkle with garlic chips, spring onions, toasted sesame seeds, and cilantro if desired. Serve immediately and enjoy warm or at room temperature.

# Expert Advice:

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  • The roasted green beans get these gorgeous blistered spots that make them taste like they came from a wood-fired oven
  • You can prep everything ahead and still have that satisfying hot-and-c crunchy garlic moment right before eating
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  • The garlic chips can go from perfect to burnt in literally five seconds, do not walk away from the pan
  • Roasting time depends on how thick your green beans are, test one early and adjust accordingly
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  • Double the garlic chip recipe, trust me, you will want extra for snacking and topping other things
  • Let the roasted vegetables cool slightly before assembling so they do not wilt the raw cabbage

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