Why roast your string beans? Because it’s magic making. Also, because it’s easy.
This recipe can be made two ways:
- You can simply roast them with garlic cloves and salt, keeping them wonderfully simple and a perfect side dish for Thanksgiving or any time of year.
- You can add a pungent vinaigrette to your roasted beans to give them even more flavor and depth.
Either way, they’re delicious, and don’t require any time spent stirring at the stove.
* I find the best way to purchase the right amount of this type of thing is by the handful; one handful is about right for each guest. This recipe is based on about a pound of string beans, and should feed about 4 people, and is easily scaled.
Preheat oven to 425°
1 pound string beans, top ends snapped off
4-6 cloves garlic, peeled and whole
2 tablespoons olive oil, or preferred fat (ghee, coconut oil, etc)
pinch sea salt
optional, for lemon-anchovy vinaigrette:
Combine the following:
1 teaspoon lemon zest
1/4 teaspoon anchovy paste
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
- In a baking dish, put your string beans, garlic cloves, a pinch of salt, and oil and place in the oven.
- Roast until they’re browned, about 15-20 minutes, stirring every 7-10 minutes.
- Remove from the oven, toss with the vinaigrette is desired, and transfer to a serving dish.
- Sprinkle with additional sea salt.
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