Tuesday, July 3, 2007

Roasted Green Beans

Trying to pick a recipe for this first post sounded difficult; I wanted to choose something unique, something easy, something you won't find elsewhere on the internet. But when it came right down to it, making a selection wasn't hard at all. These delicious beans fit the bill: they are so easy, mostly hands-off, and a wonderful change of pace from steamed green beans. Also, they go down easy--they are every bit as good as fries, but a whole lot more nutritious!

Roasted Green Beans (from Cooks Illustrated)

1 lb. fresh green beans
1-2 Tbsp. olive oil
Kosher Salt
Freshly ground pepper

Wash and snap the green beans. Dry thoroughly, so the oil won't slide off of the beans.

Preheat oven to 450. Line a baking sheet with aluminum foil (don't skip this part--the foil aids in browning).

Toss the green beans with the oil, and arrange in a single layer on the baking sheet. Sprinkle with Kosher salt. (Save the pepper for later--it can scorch in the hot oven)

Roast for 10-12 minutes, then flip them around a bit and return the to the oven. Roast for an additional 10-12 minutes, or until beans start getting a little bit browned.

Remove from the oven and salt and pepper to taste.

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