Thursday, December 27, 2012

Roasted Green Beans

Roasted green beans, really? I want to thunk myself in the forehead. Why had I never thought of this before? Please tell me I'm not the only one. We practically live on roasted root vegetables in the fall when Farmer's Market is overflowing with them. I've even roasted radishes for goodness sake! 
Ever since Megan posted about roasted green beans over on her blog, I haven't been able to get enough of them. Part of the problem is that I have never really been all that crazy about green beans. I don't dislike them, but I just don't find them all that exciting. That is until I discovered roasting them. I have made roasted green beans at least a dozen times in the last month, and never the same way twice. The recipe below is just to get you started. There is quite a bit of flexibility with how you serve them. They are quite nice served simply with a big meal, but you can also dress them up as well. Today, I ate them with dried cranberries and toasted almonds, drizzled with a little balsamic vinaigrette, and sprinkled with alder smoked sea salt. I have also dusted them with onion powder, or spicy seasoning salt. They were also great roasted with thinly sliced shallots. I have some plans for a batch with red peppers and diced potatoes. If you have never thought much of green beans before, these could really change your mind. Also, the oven temperature is pretty forgiving too. I have roasted them in temperatures as low at 350 for an hour, or as high as 450 for 20 minutes, depending on what else is cooking in the oven. Just keep an eye on them, you want them to be brown and crispy, but not burned. Also, initially it is going to look like you have way too many beans. Keep in mind that they really shrivel up when you roast them and it won't seem like nearly as many when you are done. Have you ever roasted green beans? Was it a success? Any great add-ins I should know about?

Roasted Green Beans
inspired by A Sweet Spoonful

about 1 lb. green beans, trimmed (I ended up filling a 1.5 quart bowl once they were trimmed)
1 tablespoon olive oil
fresh ground pepper, and salt to taste

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment (optional, if you don't mind scrubbing pans). Toss green beans in a medium bowl with the olive oil. Spread beans in a single layer on a baking sheet. Bake for 45 minutes, or until beans are brown and crunchy in spots. Season with salt and pepper. Serve immediately.

3 comments:

  1. I made roasted green beans for the first time this past summer, with our garden beans. They were fabulous. I used olive oil, freshly ground salt and pepper, and light sprinkling of red pepper flakes. Delicious!

    I'd love to try some of the additions you mention in your post above, the almonds look fantastic!

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  2. yum, I want some now! I always add some lemon to mine.

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  3. Roasted green beans are one of my favorite things ever. They are so delicious!

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