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June 13, 2006
Roasted Green Beans
I tried out a recipe tonight for roasted green beans, from Andrea Chesman's The Roasted Vegetable. I hadn't really thought of green beans as good roasting vegetables, but Chesman's description of this recipe as one that could turn green bean haters into green bean lovers made it too intriguing to pass up.
The recipe is really simple: Take 2 pounds of green beans, ends trimmed. Spread them out in a single layer on 1 or 2 pans. Drizzle with 2 tbsp. olive oil, and pop them in a 500 degree oven for 15 minutes, shaking the pan occasionally to make sure they brown evenly. (I shook the pan a couple of times, but the beans just slid around rather than turning over, so they browned mostly on one side. Next time, I think I'll stir - or use a deeper pan, so I can shake more vigorously.) When done, put the beans into a bowl, add salt to taste, and serve.
The beans did not look very pretty when they came out of the oven. They were brown on one side, drab olive green on the other, and somewhat shriveled. However, they tasted wonderfully caramelized and delicious. The recipe lived up to its billing - Mr. Spaceling, who does not like green beans, had two helpings.
And he asked me to roast some more vegetables soon. I wonder what I should try roasting next?
Posted by spaceling at June 13, 2006 10:27 PM
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