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Roasted green beans -- a revelation!

wyf4lyf Dec 25, 2006 08:18 PM

Wow...I just made Food & Wine's Roasted Green Beans with Lemon, Pine Nuts and Parmigiano. I have never roasted green beans before and they are fabulous...and the house smells amazing (due to the garlic). Here's the recipe, paraphrased, as it's not on the website yet.

Roasted Green Beans w/Lemon, Pine Nuts, and Parmigiano
1.25 lbs. green beans, rinsed and trimmed
1 small head garlic
1/4C + 2T extra-virgin olive oil
1-1/2T grated lemon zest, divided
2T lemon juice
1t kosher salt
1/2t pepper
1/3C pine nuts
1/4C coarsely grated Parmigiano-Reggiano cheese
1T coarsely chopped parsley

Put oven racks in top and bottom third positions. Heat to 450.

Put beans in large bowl. Peel garlic, slice cloves lengthwise into quarters and add to beans. Mix in 1/4C oil, 1T zest, salt, pepper. Spread evenly on rimmed baking sheet and roast on top rack 10 minutes, stirring once. Bake 10-15 minutes more until lightly browned and tender.

Spread pine nuts on another baking sheet and toast on bottom rack 5 minutes (or just toast the nuts in a frying pan).

Put beans on platter, add lemon juice and 2T oil. Toss; add more salt/pepper to tast. Sprinkle on nuts, zest, cheese and parsley. Serve hot or at room temp.

Serves 4-6

  1. mickie44 Jan 6, 2007 06:18 PM

    Roasted green beans and garlic have long been a favorite of mine. Then I discovered garlic scapes and added them instead of or in addition to the garlic slices. Anchovy paste is good mixed in with the olive oil and lemon juice too.

    1. a
      Anne H Jan 5, 2007 10:46 PM

      I made a version of the roasted green beans for the first time this week (garlic, oil, lemon, but no pine nuts, cheese or parsley) and my family wolfed down twice as many green beans as usual (four people ate nearly two pounds, I think) and would have eaten more if I'd had it. This recipe is terrific!

      I am a roasted vegetable convert! (Not that I ever disliked them, I had just never tried cooking them.)

      1 Reply
      1. re: Anne H
        nancyhudson Jan 5, 2007 11:48 PM

        Love, love roasted veggies - i roasted green beans for christmas eve and they were fab...just stuck them in the oven with olive oil, grey salt, and walnuts. Added lemon zest after removing from oven. Perfect flavors and crunch.

      2. p
        personalcheffie Jan 2, 2007 02:23 AM

        Not that EVOO (pardon me Rachel) is bad, but you just don't need that much. Good for you.

        1. wyf4lyf Jan 2, 2007 01:45 AM

          Yeah, I really only drizzled a little extra-virgin olive oil at the end for flavor. I love the lemony flavor without the extra oil.

          1. p
            personalcheffie Jan 2, 2007 01:18 AM

            I only oil at the beginning to coat. Sometimes, the oil dissipates, other times, depending on the veg., it will release it's own juices. To me, that's a huge amount of oil for 1.25# of beans. I think the 2T would suffice.

            1. jen kalb Jan 2, 2007 01:14 AM

              Tried this recipe - tasted great - think it could do with fewer ingredients so that the flavor of the beans came through better - also less lemon at the end means dont have to add more olive oil.

              1. s
                Susanbnyc Dec 28, 2006 11:40 PM

                Fennel is also very good roasted.

                3 Replies
                1. re: Susanbnyc
                  p
                  personalcheffie Dec 29, 2006 11:52 AM

                  Quite the overlooked vegetable. So are fresh beets.

                  1. re: personalcheffie
                    LulusMom Jan 6, 2007 06:54 PM

                    ...and sweet potatoes and parsnips.

                    1. re: personalcheffie
                      l
                      Louise Jan 7, 2007 09:58 PM

                      I just can't get behind warm beets. Cold is great--roast then peel and chunk. Let cool and dress with some combo of toasted walnuts, orange juice/peel, fresh mint, and blue or feta cheese. But warm? Something about the smell. Ick.

                      Asparagus is very good roasted. When warm weather comes back, try throwing it on the bbq grill. And, you can eat it with your fingers.

                  2. a
                    amoncada Dec 28, 2006 07:20 PM

                    Try roasting Broccoli using the same recipe...it tastes even better!

                    5 Replies
                    1. re: amoncada
                      jen kalb Dec 28, 2006 07:48 PM

                      Ive roasted fresh brocc, asparagus, cauliflower but never beans and they are out of season now.

                      Do these recipes work with frozen beans?

                      1. re: jen kalb
                        a
                        amoncada Dec 28, 2006 07:51 PM

                        The quality of frozen veggies has come a long way. They're sooo much better now. I guess it depends on how quickly they were frozen after harvest...it really depends on the brand and how long they've been frozen. Stores like Trader Joe's, Costco, Aldi, Whole Foods, etc. have pretty good turnover so I would start there. I don't see why frozen veggies wouldn't work.

                        1. re: amoncada
                          jen kalb Dec 28, 2006 11:34 PM

                          Actually, as far as I know, the quality of frozen veggies has been pretty stable for 30 years or more - theyve known for a long time to get the veggies straight from field to blanching and quick-freezing process. What has changed is that there is a much wider range of veggies, for example the skinny beans I had tonight from TJ.

                          But freezing breaks the membranes inside the vegetable - thats why I am wondering whether the roasting works as well for the frozen beans. I guess I can but try.

                          1. re: jen kalb
                            k
                            k_d Dec 29, 2006 01:09 PM

                            I don't think it will work - at least not to give the result that roasting fresh veggies gives you. I love frozen vegs, but I have found that whether you're stir-frying or thawing and serving "raw," there is something lost in the process. I would not recommend attempting to roast them. Steaming, yes. Boiling for a couple min and shocking in ice water, yes. But roasting, I think, is best for the freshest veggies only. We are finding fresh green beans in our groceries all year long.

                            1. re: k_d
                              jen kalb Dec 29, 2006 01:30 PM

                              thats sort of what I thought. Ironically, the "fresh" green beans in the store are not nearly as fresh as those in the freezer and dont have the nutrient content, but I guess the fresh are needed for the recipe. Will have to give it a try.

                    2. g
                      greenstate Dec 26, 2006 11:52 AM

                      Roasting green beans, or any veg, is a good way to serve veggies when you are entertaining. I crank up the oven, put the beans in when I pull the turkey out and I don't have to worry about overcooking them when I get too involved with gravy, carving and the rest of the meal. Mixing a variety of root vegetables makes a lovely presentation with any roasted or grilled main course. Roast carrots with olive oil, salt and pepper and serve with crumbled gorgonzola - my new comfort food.

                      1. Candy Dec 25, 2006 11:20 PM

                        Oh I pulled out my green beans to follow and they were all feh and slimy. I thought they were fresher when I bought them, Then could not find the spinach I was sure was in the freezer to make creamed spinach. Did find some frozen green beans which I combined with pearl onions. Waiting for the roast to come out of the oven. Rib roast, spoon bread, carrot puree, green beans and onions, mushroom gravy, quince tarte tatin. Then a long winter's nap.

                        1. p
                          personalcheffie Dec 25, 2006 10:55 PM

                          I started roasting vegetables years ago for my clients. Here's some that come out perfect:

                          Brussels Sprouts
                          Asparagus
                          Beets
                          Butternut Squash
                          Green Beans
                          Broccoli
                          Cauliflower
                          Carrots
                          Red Pepper
                          Eggplant
                          Zucchini
                          Yellow Squash
                          Mushrooms
                          Onions
                          Potatoes

                          You name it. It's easy because you can always adjust a melange to what is in season. Sliced garlic, onion rings and fresh herbs all do well, along with balsamic as mentioned above. Don't forget the white pepper!

                          4 Replies
                          1. re: personalcheffie
                            wyf4lyf Dec 25, 2006 11:27 PM

                            I've roasted most of the veggies on your list before, but for some reason, it never occurred to me to do green beans until I saw the recipe. I love the flavor that roasting brings out in the veggies!

                            1. re: wyf4lyf
                              p
                              personalcheffie Dec 25, 2006 11:30 PM

                              On beets, I peel them and cut them up and put them in the pan. You can also roast them whole with skins on in foil, but you don't have to do it that way. I mostly do these separately so they don't turn everything pink. I will do them with carrots, they take the same amount of time. You do have to separate your veggies by time it takes to roast.

                            2. re: personalcheffie
                              orangewasabi Jan 5, 2007 08:13 PM

                              Radishes are also surprisingly good roasted.

                              1. re: orangewasabi
                                p
                                personalcheffie Jan 6, 2007 12:37 PM

                                Wow, who knew?

                            3. c
                              contessa1486 Dec 25, 2006 10:50 PM

                              I always try to roast my veggies. It adds a different dimension to the flavors. Served roasted green beans today, in fact! I also cook asparagus this way as well as squash! To the squash I had a splash of balsamic vinegar. AWESOME!!

                              Contessa

                              1. chowser Dec 25, 2006 08:57 PM

                                I just used the recipe for roasted green beans from the Cooks Illustrated magazine, similar to that w/ fewer ingredients, but it was great! Slighty wrinkled beans, perfect crunch. I just used olive oil, salt, pepper and garlic. I'll have to try the F&W version--it sounds great.

                                1 Reply
                                1. re: chowser
                                  s
                                  Smokey Dec 28, 2006 07:02 PM

                                  Like you chowser, I've done the CI recipe. I love it. This one looks good, but for minimal effort, the CI recipe gets you pretty far!

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