Summer Staples: Roasted Green Beans with Almonds

In my book there is no such thing as too many seasonal summertime recipes. If you garden you may know what it is like to have 15 zucchinis in your refrigerator challenging you eat them before they submit to death by mold.  Even if you don't garden, planning seasonal meals is just plain smart.  Seasonal fruits and veggies are the ones that are on sale at the grocery store.  You can save a lot of money if you can forgo cherry tomatoes in the winter, and omit kale from your summer diet.

Green Beans are one summer crop pretty much everyone loves.  Here is how I like to make mine:

1lb green beans rinsed and ends trimmed off
2 tbsp olive oil
1 tsp kosher salt (I'm kosher salt obsessed these days, I swear it makes a difference, and I use it in EVERYTHING plus its pretty cheap)
Fresh ground black pepper to taste
1/4 cup blanched slivered almonds
1/2 lemon's juice or to taste (optional)

1. Preheat the oven to 400
2. Rinse and trim all of those green beans (this is the only difficult part of this recipe and its not even difficult its just tedious)
3.  Put the beans on a rimmed baking sheet and drizzle on the olive oil, sprinkle the salt, and grind in that pepper.
4. Get in there with your hands and toss - make sure all of those beans are really good and coated with the oil and seasoning
5. Distribute the beans evenly over the baking sheet (try to make sure they are laying in a single layer), place in oven, and bake 10 min
6. Remove from oven and give the beans a stir.
7. Toss in the almonds make sure everyting is pretty evenly distributed and in a single layer on the pan and bake for another 10 minutes.
8. Remove from oven and drizzle your lemon juice (to taste) over the beans

That's it!  Its easy to add these to just about any summer menu.  I mean, lets get real, who doesn't like green beans!

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