I adapted this recipe from Cook's Illustrated last year, and it's quickly become a family favorite. Roasting tenderizes the tough string beans you find out-of-season, and it is even better with fresh beans. However, be sure to adjust the roasting time if you are using fresh - you'll need even less oven time than the two 10-minute rotations.
Roasted Green Beans
Makes 2 healthy servings or 4 small servings
1 pound green beans, stem ends snapped off
1 T olive oil
Table salt and black pepper
1.Adjust oven rack to middle position; heat oven to 450 degrees. Spread beans on rimmed baking sheet. Drizzle with oil; using hands, toss to coat evenly.
2.Sprinkle with 1/8 t. salt, toss to coat, and distribute in even layer. Roast 10 minutes.
3.Remove baking sheet from oven. Redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
4.Adjust seasoning with salt and pepper and serve.
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There's only one way I do my beans now-- EVOO, kosher salt, galic, & basil. This is my magic combo.
ReplyDeleteOh Jana, this is a superb combo - thanks for sharing!
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