Our wonderful farmer friends, Ethel and Tom, once told me that all the local restaurants that they sell their vegetables to, always oven roast them as their method to cook. Ethel said they all swear that oven roasting brings out the natural sweetness in the most marvelous way.
Now I’ve been a big fan of roasting eggplant, turnips, zucchini, mushrooms, cauliflower, carrots, asparagus, all kinds of squash, Brussel sprouts, peppers, and of course potatoes but green beans?
So with my shrimp and pasta dinner the other night, being so tired and exhausted, and wanting to eat quickly, I decided to try it. They were delicious!!! Give it a go!
OVEN ROASTED GREEN BEANS
– serves 3 – 4
1 lb. green beans, washed, cleaned and dried
2 tbs. olive oil
salt and pepper
Preheat your oven to 375 degrees. Make sure your beans are all dry – use a dish towel if you don’t have time to air dry them. Place in a pile in the center of a rimmed baking sheet and drizzle olive oil on and salt and pepper. Toss well and spread out all across the pan in a single layer. Roast for 20 – 25 minutes until tender. Toss once in the middle of cooking. Enjoy!
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