Fearless Fridays are a chance for readers of this site to share what they’ve been trying in the kitchen. It doesn’t have to be fancy, all I ask is that it be a new recipe or a new technique. Share a link to your effort in the McKlinky or tell us about it in the comments. There is even a Flickr group that everyone is welcome to join and share.
What did you try this week?
I know I’ve been talking about eating seasonally, but there were green beans and they were cheap, so I cheated and bought them. Why? They were whispering to me, “Remember when you heard someone say after they tried roasted green beans, they’d never eat them any other way” Why yes, I did remember that. So the green beans were soon bagged, taken on a car ride, and tucked into the crisper.
I roast root vegetables, broccoli, and cauliflower all the time. The high heat does a beautiful thing to the natural sugars. So I decided, what the heck, why not try it with green beans?
Preheat the oven to 425F make sure one rack is in the top position.
Wash the beans, pinch off the stems and the tips -I had only done the stems in my batch, next time the tips come off, they crisped too quickly.- Place the trimmed beans in a large bowl and toss with a small amount of olive oil.
Spread on a baking sheet and sprinkle with kosher salt. Cook for 10 – 15 minutes, watch them carefully the last few minutes as brown yields fabulous flavor, but if it turns black you may as well suck on a charcoal briquette.
Verdict? Fabulous. It’s an easy side for any evening where the oven has already been in use. It’s a side dish that can be prepped at any time during the meal preparation and finished at the last minute while the table is set and drinks are poured.