It so happens that I like green beans, and I usually saute them up with chicken. Well, that has changed, my friends. One day I was a little short on asparagus but had some green beans prepped and ready, so I threw those in with the other veggies and popped them into the oven.
Let me tell you -- magic happened. The green beans transform into something amazing, a little nutty, a little salty. We are all fighting over them, and the kids may stab each other with their forks trying to get the last one. My own dear mother, who hates -- and I really mean hates -- green beans, loves these. If that doesn't get you, I don't know what will.
It's super easy: toss with a little olive oil, salt and pepper and roast at 425 for about 20 minutes until browned and delish. Serve (add salt if you like, which I do) and step back to avoid the stampede. I warned you. Note: Try to keep the beans in one layer on the pan so that you don't overcrowd. That makes them steam and we want them roasty toasty.
My friend just made these after she got tired of me talking about roasted green beans. Her email to me: "Amazing…fantastic…YUM!!!" Now go -- make these!
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| Trimmed green beans all ready for the oven |
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| Roasted green beans looking delicious! |
Do you use fresh beans, or canned?
ReplyDeleteI always use fresh. Canned are already cooked, so roasting them is not likely to result in browned deliciousness.
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