Spicy Chili Oil Roasted Green Beans (Printable)

Roasted green beans in spicy chili oil served over rice with fresh vegetables and crispy garlic topping.

# What You’ll Need:

→ Vegetables

01 - 14 oz green beans, trimmed
02 - 2 medium carrots, peeled and julienned
03 - 1 red bell pepper, sliced into strips
04 - 4 oz red cabbage, thinly sliced
05 - 2 spring onions, thinly sliced
06 - 4 radishes, thinly sliced (optional)

→ Base

07 - 1 1/4 cups jasmine or brown rice, uncooked

→ Spicy Chili Oil Dressing

08 - 3 tablespoons chili crisp or chili oil
09 - 2 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon maple syrup or honey
13 - 2 teaspoons fresh ginger, grated
14 - 1 clove garlic, minced

→ Crispy Garlic

15 - 4 cloves garlic, thinly sliced
16 - 3 tablespoons neutral oil (canola or sunflower)

→ Garnish

17 - 2 tablespoons toasted sesame seeds
18 - Fresh cilantro or basil leaves (optional)
19 - Lime wedges (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Prepare rice according to package instructions. Keep warm until ready to serve.
03 - In a small bowl, whisk together chili oil, sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic until well combined.
04 - Toss trimmed green beans with half of the chili oil dressing. Spread in an even layer on the prepared baking sheet and roast for 15 to 18 minutes, turning halfway through, until tender and slightly blistered.
05 - While green beans roast, heat neutral oil in a small skillet over medium heat. Add sliced garlic and fry, stirring constantly, for 2 to 3 minutes until golden and crisp. Transfer to a paper towel-lined plate. Reserve the garlic-infused oil for drizzling.
06 - Julienne carrots, slice bell pepper into strips, thinly slice red cabbage, spring onions, and radishes. Set aside.
07 - Divide warm cooked rice among four bowls. Arrange roasted green beans, julienned carrots, bell pepper strips, sliced cabbage, spring onions, and radishes over the rice in each bowl.
08 - Drizzle remaining chili oil dressing and reserved garlic oil over each bowl. Sprinkle with crispy garlic and toasted sesame seeds. Garnish with fresh cilantro or basil and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The chili oil dressing doubles as a roasting sauce and a finishing drizzle so every bite is layered with heat and sweetness.
  • Crispy garlic takes five minutes but makes the whole dish taste like you ordered it from a restaurant.
  • It is completely vegan without trying which means everyone at the table can dig in.
02 -
  • Garlic slices burn past the point of no return in under thirty seconds so pull the pan off heat the moment you see amber edges forming.
  • Wet green beans will steam instead of roast so pat them completely dry after trimming.
03 -
  • Reserve the garlic frying oil and drizzle it over everything because it is liquid gold that adds savory depth without any extra effort.
  • Toss the fresh vegetables in a tiny splash of rice vinegar before assembling so they have their own brightness separate from the dressing.

Return