Roasted Green Beans

Green beans are probably one of my favorite vegetables. They're cheap and delicious and easy to prepare. When they're in season, I can go to Horrocks and buy them for as little as about fifty cents a pound. I used to serve them all the time throughout the summer and early fall. Steam them, toast some almonds, melt some butter, mix it all together...mmmm. My mouth is watering just thinking about it!

Now that it's winter my new favorite thing to do is roast. I love to roast red potatoes with EVOO, kosher salt, black pepper, and thyme. Then I came across this recipe for roasted green beans. I thought it would go one of two ways - it would either be incredible or terrible.

Turns out it was incredible. :)

Roasted Green Beans

Ingredients
* 2 lbs green beans
* 1-2 tablespoon olive oil (or just enough to lightly coat beans)
* 1 teaspoon kosher salt (or to taste, may substitute with Mrs. Dash if desired)
* 1/2 teaspoon fresh ground pepper (or to taste, omit if using Mrs. Dash)

Directions
1.Preheat oven to 400°F.
2.Wash, dry well, and trim green beans.
3.Put green beans on a jelly roll pan.
4.Drizzle with olive oil.
5.Sprinkle with salt and pepper to taste. *Mrs. Dash may be substituted for salt and pepper as desired.
6.Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
7.Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
8.Serve hot or at room temperature.

Roasting green beans is surprisingly delicious - they become soft and tender but not mushy, which is a danger sometimes when you steam or boil them. They have a lot of flavor, but the ingredients are quite simple. I love to serve these alongside mashed potatoes and grilled pork loin. It's a really warm, comforting, homey dinner.