FRESH, BRIGHT, GREEN. All words I long to hear when April rolls around. Living in the Northeast United States this year has held onto a really unseasonably cold Winter for way too long. Even under normal regional weather conditions for this time of the year I’m as overdone as burnt toast pleading for something green to sprout from the ground. Whether you celebrate Spring, Passover, Easter foods which have bright fresh flavors take center stage. The root vegetables will finally take a back seat and it’s back to seeing new vegetables in the markets. So to start off the Spring season and possibly Holiday cooking let’s make some Roasted Green Beans. Stop, don’t think that this is a “Spring” thing, you can get fresh green beans throughout the year so keep that in mind. When in season in your area and grown local…even BETTER. The ingredients are few, the flavor is immense. Green Beans, OliveOil, Garlic, Salt , Pepper. Are you with me?? Awesome. step into my kitchen and let’s cook!!
SERVES: 5-6 TIME: 25 MINUTES
1 1/2 lbs. TRIMMED CLEANED FRESH GREEN BEANS
2 1/2 TBS. EXTRA VIRGIN OLIVE OIL
1-2 SLICEDor HALVED CLOVES OF GARLIC
GROUND BLACK PEPPER
ONE LARGE LEMON
Pre heat oven to 450 degrees F. Using a sturdy baking pan, lay out the green beans and coat with 2 tbs. of Olive Oil. Make sure you have them in one flat layer. Sprinkle with about 1/2 tsp of saltand the garlic. Now roast them in the oven for 10 minutes. Remove and give them a toss, continue to roast for 5 more minutes as they gently brown. Remove and season with salt and pepper. Drizzle with 1/2 Tbs. of the Olive Oil. Slice the lemon and squeeze 1/2 of it over the beans. Ovens like people are very tempermental and unique so as with any recipe YOU are the most important part of the recipe. 450 F in your oven may cook them faster or slower..just keep an eye on them. You want them to be somewhat wrinkled, tender yet not mushy. Serve with lemon slices.
Good to see green on my pages and in the stores and very soon outside! Happy Spring!!