I’ve already mentioned that I’m a big fan of green beans – they go well with almost any prepared entree, you can prepare them a thousand ways, and they are a budget-friendly (not to mention nutritious) vegetable. This was the first time I’ve roasted green beans in the oven and I was surprised at how sweet they become, even when wrinkled and brown. My husband actually devoured a vegetable – I was in total shock. You can prepare them simply, with salt & pepper or you can spice them up with additions like those in the picture.
Set your oven to 425 degrees. Simply rinse and trim your beans, and lay them in a single layer on a rimmed baking sheet lined with foil. Drizzle with your favorite olive oil and sprinkle with any combination of salt, pepper, and dried herbs. I like to experiment with flavored salts and herb/spice grinders and this is the perfect recipe for that. Roast in the oven for about 10 minutes, take out and toss, and roast for another 10 minutes. They are done when wrinkled and lightly browned.
To prepare like the picture, place the roasted green beans in a bowl and toss with olive oil, a squeeze of lemon, sun-dried tomato slices, sliced Kalamata olives, and goat cheese crumbles. Other ideas include tossing with dried cranberries and Gorgonzola or blue cheese; honey, red onions, and walnuts; and ginger, sesame oil and garlic.
Serves: recipe adapts as needed
Recipe source: Adapted from a Cook’s Illustrated article
Time: ~25 minutes