Green beans bring back some very specific memories for me.
One is of my younger brother’s extreme dislike of green beans and how he would do almost anything to get out of eating them. I never had a problem with green beans myself. More for me, I say.
The other memory is of growing green beans in my parents’ and my grandparents’ gardens during the summer. Picking green beans was fun for me, as was the activity of snapping them into smaller pieces in preparation for canning and cooking. We would sit with bowls on our laps and work our way through the piles of green beans. I often tried to see how fast I could go through my bowl before filling it up again.
So… Today’s recipe is roasted green beans, a simple but pretty dish that is great for summer.
And by the way, if you happen to have a garden this year and are drowning in thousands of green beans, I would be happy to take them off your hands. 😉 This recipe makes enough green beans for about seven people, but it would be more like two servings for me.
Roasted Green Beans
2 lbs uncooked green beans
2 Tablespoon olive oil
3/4 teaspoon garlic powder
1/4 to 1/2 teaspoon sea salt, to taste
1/4 teaspoon pepper
Preheat oven to 400 degrees F. Place green beans in large bowl and drizzle with olive oil. Sprinkle with seasonings and toss to coat. Spread in single layer on greased or parchment paper lined baking sheets. Bake for 20-25 minutes, or until beans start to look slightly shriveled and are browning at the edges. Stir/flip occasionally so as to roast evenly and prevent burning.