Welcome to recipe Thursday! Today's recipe is quick & easy and a great way to eat more veggies. I know I need help in this arena. Monkey will even eat a few when I prepare beans like this. Our pole beans are slowing down in production but we've been able to eat this dish a few times this season.What you need:
a bunch of green beans (or any type of long beans). We use an assortment of purple, yellow wax and green. The small green beans work the best because they get sweet. If you're buying at the store I'd do string beans or green beans. It would be interesting to try Chinese long beans (but I never have).
Some olive oil
salt & pepper
1-2 cloves garlic (minced) optional (but I say essential!)
Preheat oven to 450
Trim your beans
Toss beans with some olive oil and lay on a baking sheet (rimmed) in as close to a single layer that you can get
Roast for about 10 minutes (shake pan 1/2-way through) until browned a bit and tender.
Sprinkle garlic on the beans and salt/pepper to taste and roast about 1-3 minutes longer (don't burn the garlic)
Transfer to bowl and serve
Optional additions:
roasted red pepper
splash of lemon juice (right before serving)
splash of vinegar (right before serving)
parmesan cheese
red pepper flakes or chili oil
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2 comments:
Have u ever tried this recipe with fresh asparagus? It is delish, too. Love the idea w/fresh green beans; they are so plentiful right now.
Oooh I'll have to try this. Yum.
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