Friday, February 1, 2008

Roasted Green Beans

This is a recipe from Cooks Illustrated which is connected with America's Test Kitchen. They have great recipes there. America's Test Kitchen has a cooking show on PBS and Cooks Illustrated is a magazine and Cooks Illustrated publishes cookbooks. They are a great source for recipes. I usually make the "roasted sesame green beans". I serve them with Chicken with Red Onions and Peaches . I haven't tried the olives, sun dried tomatoes, and goat cheese version yet.

ROASTED GREEN BEANS

Serves 4

An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.


INGREDIENTS

1 LB green beans, stem ends snapped off

1 T olive oil

Table salt and ground black pepper

1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ tsp salt, toss to coat and distribute in even layer. Roast 10 minutes.

2. Remove Baking sheet from oven. Using tongs, redistribute beans, continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

3. Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.


ROASTED SESAME GREEN BEANS

Serves 4

An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.


INGREDIENTS

1 T minced garlic (about 3 medium cloves)

1 tsp minced fresh ginger

2 tsp honey

½ tsp toasted sesame oil

1/4 tsp hot red pepper flakes

1 LB green beans, stem ends snapped off

1 T olive oil

Table salt and ground black pepper

4 tsp toasted sesame seeds


1. Combine 1 T minced garlic, 1 tsp minced fresh ginger, 2 tsp honey, ½ tsp toasted sesame oil, and 1/4 tsp hot red pepper flakes in a small bows; set aside. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ tsp salt, toss to coat and distribute in even layer. Roast 10 minutes.

2. Remove Baking sheet from oven. Using tongs, coat beans evenly with garlic/ginger mixture; redistribute in an even layer. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

3. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving bowl, sprinkle with 4 tsp sesame seeds, and serve.



ROASTED GREEN BEANS WITH OLIVES, SUNDRIED TOMATOES AND GOAT CHEESE

Cooks Illustrated

Serves 4

An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.


INGREDIENTS

1 LB green beans, stem ends snapped off

1 T olive oil

1 tsp extra virgin olive oil

1 T lemon juice

½ c drained oil-packed sun-dried tomatoes (rinsed, patted dry, and coarsely chopped)

½ c pitted kalamata olives (quartered lengthwise)

2 tsp minced fresh oregano leaves (2/3 tsp dry)

Table salt and ground black pepper

½ c crumbled goat cheese (about 2 oz)


1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ tsp salt, toss to coat and distribute in even layer. Roast 10 minutes.

2. Remove Baking sheet from oven. Using tongs, redistribute beans, continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

3. While green beans are roasting combine 1 tsp extra virgin olive oil, 1 T lemon juice, ½ c drained oil-packed sun-dried tomatoes, ½ c pitted kalamata olives, and 2 tsp fresh oregano leaves in a medium bowl. Add beans; toss well to combine, and adjust seasoning with salt and pepper. Transfer to serving bowl, top with ½ c crumbled goat cheese and serve.


1 comment:

Leslie Lim said...

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