I recently discovered that roasting veggies in the oven develops a whole new set of flavors, and it created this whole new world for me. I’ve started roasting cauliflower, broccoli, carrots, anything! Most veggies take on an entirely new identity after a spritz of olive oil and a bit of time in the oven. Magic, I tell you!
For Thanksgiving, I was bringing a vegetable and wanted to make something a little special. Green beans are a great Thanksgiving veggie, so I tossed them with green onions, garlic and fresh sage before popping them in the oven. It smelled seriously delicious.
After about an hour in the oven, they turn into this crispy, caramel-ey, full of flavor dish.
Best served right out of the oven, but even after resting for a few hours, they were still one of the first dishes to go. Not to be limited to a holiday, these are great with practically any meal.
Crispy Sage Roasted Green Beans
2 1/2 lbs fresh green beans, trimmed (I just lop the ends off with a knife)
2 bunches scallions
6 cloves garlic
5-10 fresh sage leaves (chopped to about 2 Tbsp)
Olive oil
Salt & pepper
Wash and trim the green beans (I line them up on a cutting board and cut the ends off), set aside in a large plastic storage bag. Take the scallions and trim them so there’s about 2 inches of dark green. Cut them in half lengthwise and add to the bag. Peel garlic cloves and slice thinly into two or three pieces. Add to the bag along with chopped sage. If preparing the night before, set the bag in the fridge over night. Otherwise, add about 2 Tbsp olive oil and salt & pepper.
Spread on a cookie sheet and roast at 375 for about an hour. Stir every 10 minutes or so, so the beans get evenly brown. (When I have a recipe like this, I set my oven timer for an hour and set my microwave timer in 10 minute increments. This helps me keep track of the total time without having to add up how many 10 minute cycles I’ve gone through.) You should have optimal brownness after about 45-50 minutes, depending on the level of crisp you want, and how many beans you’re cooking. Serve immediately or cover with foil until ready.
Original recipe found here
I agree with you on the roasted veggie glory. I’ll have to give these green bean babies a try. Earlier this week I posted about a ricotta tart with roasted plum tomatoes. You might like it, too. And those roasted tomatoes are great as a side for other meals as well as a fabulous topping with crusty bread.
That tart looks great! I have a great love for ricotta and I’m sure it’s amaze with roasted tomatoes. May have to add this to my repertoire, especially when tomatoes are plentiful again!