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Saturday, September 21, 2013

Roasted Green Beans with Garlic and Ginger

We have a couple of rows of beans in the garden. Despite regular attention, we often end up with beans that should have been picked a day or two before. This recipe is a tasty way to cook these bigger beans, or beans that are past their prime. Adjust the recipe so you prepare enough for one meal only--they don't work well as leftovers.


Roasted Green Beans with Garlic and Ginger

Source: Vegetables Every Day by Jack Bishop
Serves 4

2 T olive oil
2 medium garlic cloves, minced
1 T minced fresh ginger
freshly ground black pepper
1 lb green beans, ends snapped off

Preheat oven to 450F. Combine oil, garlic, ginger, and salt and pepper to taste in a small bowl. Place the green beans on a shallow rimmed baking sheet. Drizzle the oil mixture over the beans and toss with your hands to coat them. Place the baking sheet in the oven and roast, turning the beans once, until lightly browned, about 15 minutes. Serve immediately.

Note from Colette:

Next time I cook this I'm going to pull the pan out and stir the garlic in for the last 5 minutes of cooking. Otherwise good garlic is wasted as it burns in the high heat.

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