I didn’t think Monday or Thursday’s meals were actually blog-worthy but then I discovered that I haven’t given my favorite roasted green bean recipe its proper place on this blog. Sure, I mentioned it in passing last year, but last Monday I realized that it had been ages since we made the recipe. Really the green beans were our side dish, but the main dish was just sort of meh. It was TJ’s Harvest Blend grains (really just israeli couscous) as our starchy accompaniment to some sauted hot peppers (a mix of cherry bombs, peperoncini and banana peppers). Thursday was basically a pasta salad cobbled together from leftover couscous, the remaining non-yellowed broccoli, some red onion, cheddar cheese and a mustardy vinaigrette.
Roasted Green Beans with garlic & pine nuts from The Moosewood Cookbook by Mollie Katzen
- 2 T olive oil
- 1 lb fresh green beans, ends trimmed
- 1/2 medium onion, thinly sliced (I did quarter moons and broke them apart)
- 10-12 garlic cloves, peeled (small to medium is best, if they are very large I slice in half)
- 1 c pine nuts (or almond slivers for the budget minded, but really even 1/4 c will be good)
- 1-2 T balsamic vinegar
Preheat the oven to 400 F. Pour the olive oil onto a large rimmed cookie sheet (or a large roasting pan). Dump the green beans, onions and garlic on the cookie sheet and toss everything to coat it in oil. Season with salt and pepper. Pop in the oven for 20 minutes or so, stirring halfway in between. To test doneness I eyeball it or do the bite test on a green bean. While the green beans roast toast the nuts in a small dry skillet over medium heat, stirring often until they are just turning golden and smell toasty and fragrant, set aside. When the green beans are done sprinkle the nuts over them, then sprinkle on the balsamic vinegar, toss and serve.