In the winter, I find myself roasting veggies all the time. Most winter crops such as root vegetables and cruciferous varieties roast tremendously well. I’ve even been known to roast a few types (such as my sunchokes & roasted radishes) that you wouldn’t normally expect to find on a roasting pan but as it turns out, there is quite a surprising latitude for vegetables that can be deliciously roasted.
My son really loves green beans and we end up eating them all the time just steamed or boiled and I really wanted to change things up with something equally as simple but with a ton more flavor. I love this combination of ingredients with these roasted beans because the sweet and savory are perfectly balanced without overpowering the natural green bean flavor.
Garlic, Sliced Almonds and Balsamic Vinegar just happen to be ingredients I stock regularly so this becomes a really easy go-to side dish for dinner during the week when green beans are looking good at the market.
You can serve these beans hot from the oven as a side and they make excellent cold leftovers thrown over a salad for lunch. It is as easy as it is flavorful. This right here is a what I call a green bean triumph.
- ¾ lb Organic Green Beans or Haricot Verts
- ¼ Cup of Sliced Almonds
- 2 Large Cloves of Garlic, minced
- 2 tablespoons Grapeseed Oil
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon balasmic
- Preheat oven to 425.
- In a large mixing bowl, toss the green beans with the almonds, grapeseed oil, salt and pepper until well coated. Spread across a baking sheet, and place in the oven for 20-25 minutes or until the beans start to carmelize. Return roasted to mixing bowl.
- Melt the tablespoon of butter and combine with the balsamic until smooth. Drizzle over the beans and toss until evenly coated. Serve and enjoy!