When it comes to veggies, my family loves pretty much anything roasted. Roasting brings out so many wonderful flavors that can be lost or watered down with steaming or boiling. So, recently when I was talking about that with someone an idea popped into my head: what about green beans?
Green beans are like a last hold-out. It’s a veggie that still is typically boiled or steamed, and seldom done much more with. Sure, some people stir-fry cooked ones, but there has to be more, right? Of course! So, why not roast them?
In the course of thinking, I remembered the Grilled Pole Beans that I was gaga for last summer. I still am … can’t wait for those babies to be in season again. Anyway, couldn’t a similar idea of flavoring also work for green beans? That’s how I came to a balsamic-olive oil combination.
After testing this a few times, I can tell you that I adore these beans. They are a little tangy and a teensy bit sweet (from the balsamic), with a nice crunch. Unlike other vegetables, roasting doesn’t bring out any sweetness in green beans (face it, they don’t have any!), but it does provide a nice, deep flavor.
As for the kids and Shawn? Paige likes them. Will sucked his down so fast I had to do a double take. And Shawn? He claims they are a little more tangy than he likes, though he ate all of his too … I’d say it’s a win here.
Of course, I love them.
What’s your favorite vegetable to roast? Me? Sweet potatoes!
- 2 cups fresh-frozen green beans uncooked ones that are flash frozen while they are fresh
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- sea salt
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread the green beans on the aluminum foil. Drizzle with olive oil and balsamic vinegar. Use a wooden spoon to stir gently. Sprinkle with salt and pepper.
Roast the green beans in the oven for 15 minutes or so, until lightly browned at the edges. Serve.