Friday, June 22, 2012

Veggie Variety: Parmesan Roasted Green Beans

I've always loved green beans, especially at Thanksgiving when Grandma would let them simmer in her big cast iron pot on the back of the stove ALL DAY with some onion & bacon. Tender, succulent and with a hint of smokiness, they basically dissolved in your mouth.

I've never gotten similar results cooking them myself and everyone keeps telling us that we really aren't supposed to cook our veggies until they are mush. I've had a bit of a phobia of other people's green beans because they are often much, much too al dente for me. I've been working on cooking veggies (and in particular green beans) less, to better preserve the nutrients & flavor. This recipe is flexible because it will taste great whether you like them on the crunchier side or softer side-- you're the boss!!

Recipe: Parmesan Roasted Green Beans


3/4 lb fresh green beans, washed & ends trimmed
1 tbs olive oil
salt & pepper to taste
1/4 cup shredded parmesan cheese

1). Drop beans into a gallon size baggie (I either use the cheapie kind that requires a twist tie OR reuse the veggie bag from the store). Pour olive oil into baggie, shake to combine.
2) Pour oiled beans onto parchment covered baking sheet or glass baking pan.
3) Sprinkle with salt & freshly ground black pepper, toss with shredded parmesan.
4) Bake at 375 F. Check at 30 minutes for al dente, 40 or so for softer.

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