You may remember our adventures last winter incorporating green beans in all types of cuisine. At one point during the winter, I considered making necklaces out of them to give as holiday gifts due to our bountiful supply. Given that I could not identify a way to incorporate fried onions and mushroom soup, I knew the idea would never fly in Indiana. (Yes, family, I apologize again for bringing sautéed green beans to Thanksgiving instead of Green Bean Casserole.)
Today I would like to report a green bean breakthrough, just in time for those cold fall and winter days ahead. It is so easy your friends will want the recipe. Tell them you slaved over the beans and could not possibly share your secret, even in exchange for brownies. Or a BMW.
Also, a big shout out to Chef Thom today for earning his Certified Executive Chef designation! He is now a part of the elite in the culinary industry. For those of you thinking, "You are so lucky to have a chef around," please be sure to ask how often he cooks at home.
Oven Roasted Green Beans
Fresh green beans, rinsed, dried and stems removed
1/4 c. olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Clean and dry green beans. Toss green beans with olive oil, salt and pepper in a medium bowl. Transfer green beans to a sheet pan, placing them in a single layer. Roast for ten minutes. Remove from oven and stir. Place back in the oven for another ten minutes. Remove from oven and immediately transfer to a serving dish. Bon Appetit!
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