RECIPE: Roasted Green Beans

PHOTO: Virginia Lee

They are not the prettiest, but if you give them a chance, you'll be surprised.  Roasting green beans brings out their natural sweetness and make them more interesting than just steaming.  The starches in the beans turn to sugar which makes them sweeter.  This side is great for entertaining because they taste great hot or at room temperature.

Roasted Green Beans
Serves 4

1 pound of fresh green beans, trimmed
Couple of glugs of olive oil
1/2 cup of chopped, toasted walnuts
1 red onion, halved and thinly sliced
Salt and pepper to taste

The Walnuts

Pre-heat oven to 350 degrees.  Spread walnuts on a single layer on a cookie sheet.  Bake for about 6-8 minutes..until the walnuts are fragrant and brown.  Keep an eye on them, they burn quick.  Remove from heat.  Can be made a few days ahead.  I store my nuts in the refrigerator as they are high in oil content. "Oil will spoil" so keeping nuts in the fridge will keep them fresh.  They can be stored in the freezer for up to 2 months.

The Green Beans

Bring oven to 400 degrees.  Toss green beans, sliced red onion, and a glug of olive oil to coat and spread on an even layer on a cookie sheet. Use two if needed.   Roast for 10 minutes.  Remove, toss with tongs, and add chopped walnuts.  Roast for another 10-15 minutes, or until they shrivel a bit and get dark green and brownish.  Season with salt and pepper.

Since oven temps vary, it may take you longer or shorter to cook the beans.  Just make sure the beans have shriveled a little and lost their bright green color.  They should have some brown spots (see pic).  I sometimes toss in a glug of balsamic vinegar during the last 5 minutes or so to enhance the sweetness of the beans.  Other variations would include adding chopped garlic or bacon.  This recipe also works well with French beans...just keep an eye on them because they do cook a little faster.