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
1/3C 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.
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!!
I started roasting vegetables years ago for my clients. Here's some that come out perfect:
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!
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.
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.
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.