Source : sparksfromthekitchen.com
I love green beans. I always have. When I was little I loved eating them raw and I still do. Now that I’m old enough to use the oven I also roast them. Roasting is my preferred method of cooking them too as I basically like them cooked through but still very crisp. As you can see in the photo below I grated some cheese on top. YUM! Could it be any easier? Cut each end off, throw them onto a baking sheet, sprinkle a little of this and a little of that and then **abracadabara** they’re done. The answer is ‘no’. It cannot be any easier. This recipe is a basic guide. Use your imagination. If you like spicy try a touch of hot sauce or cayenne pepper. Try other salts. Try other peppers. Use onion powder instead of garlic powder. Or just leave them plain. Green beans are totally fun.
Roasted Green Beans
- As many fresh green beans as you (and whoever else is with you) will eat, washed and ends trimmed and beans relatively dry.
- Olive oil to drizzle over them
- kosher or sea salt to sprinkle
- white pepper to sprinkle
- freshly grated pecorino romano cheese
- whatever else you think appropriate
- Pre-heat oven to 425F.
- Spread beans on one layer on a baking sheet. Put them close together.
- Drizzle oil, salt, pepper and any other spices you like on them then toss with hands to evenly coast the beans with the oil and spices then spread them out evenly.
- Bake for about 10-15 minutes-until desired crispyness has been met.
- Put them on the plate or in the bowl and sprinkle with the cheese.