Fresh green beans cut in half, tossed with extra-virgin olive oil, seasonings and aged balsamic vinegar then quick roasted in the oven til tender, slightly caramelized and crispy around the edges.
3/4 lb. of green beans, ends trimmed
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste (I recommend Pink Himalayan, Celtic)
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they’re evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you’ll probably want to pull them out after 15 minutes. I cooked mine for 20 so they would carmelize more.
Notes & Tips
If you prefer fresh ingredients, toss in sliced onion and diced garlic with the beans.
I hope you are enjoying your CSA share. I always welcome your input and suggestions, so please don’t be shy about offering them. If you have any favorite recipes that you would like to share with the CSA members, please send them to me and I will include them in my newsletter.
See you soon, and don’t forget to call if you are not coming to pick up your share.