Every week I've been treated to huge bags of fresh green beans. These are our veggie of choice when preparing a last minute meal, but even we cant keep up. I've take to blanching and freezing most of the fresh green lovelies within a day after getting them. I'd say we're pretty well stocked for the winter.
But we can't forget to enjoy some of the bounty at it peak of freshness. This preparation was wonderfully simple and quick to throw togther.
recipe courtesy of Driftless Organics
1½ lb. green beans, trimmed
2 Tbsp olive
salt and pepper to taste
2 cloves garlic, minced
Zest and juice of 1 small lemon
Preheat the oven to 450. Place a large sheet pan in . Toss beans in oil and sprinkle with salt, and pepper. pepper. When the sheet pan is hot remove, from oven and slide the oiled beans onto it in an even layer. Return tot he oven and roast for about 5-7 minutes, or until
beans are starting to caramelize on the outside.
Immediately stir in
garlic and lemon zest. Drizzle with lemon juice right before serving.
Have I mentioned oven roasting makes everything better?
The original recipe called for a generous dousing of Parmesan cheese. I did not have fresh Parmesan on hand...only the sad green shaker of preservative laden topping. Rather than sully the wonderfully fresh flavor and caramelized glory of this simple preparation, I nixed the cheese.
The salt and pepper added just enough extra flavor...the lemon juice just a touch of brightness.
Oven roasted...must remember to do this more often...