My house is divided.
Over green beans.
I bought a boatload of green beans at the supermarket because it’s my hands-down favorite veggie and in the middle of winter, I need more than just over-salted aluminum flavored beans from a can.
I really had my heart set on making a green bean casserole. I know it’s kind of generic and boring and blah, blah, blah. But, I was really feeling it.
Turns out, my man can’t stand casserole. Calls it “green beans and goo”. Hates goo. Refuses to eat goo. Makes me apprehensive to eat goo now, too. Not sure why I gave up on using complete sentences here, but you get the idea…
Anyway, this recipe is for he-who-will-not-eat-goo.
I made this recipe to combine our mutual love of green beans with roasted garlic that I crave and balsamic vinaigrette that he loves. On my first attempt doing this, I left the green beans in the oven for far too long. It wasn’t the green beans that suffered though, but the garlic that burnt to little black specks on the cookie sheet.
The second time I cooked them for less time. Again, I thought I burned the garlic, but when I tasted it, I realize that it just had a dark color from cooking in the balsamic. The garlic seem to be perfectly cooked, without the sharp bite of under-doneness or the bitterness of over-doneness. The balsamic gives it a really tangy zip and the Parmesan is because… well, because I put cheese on everything.
This is a really great way to give something subtle like green beans a lot of really strong, but complementary flavors. This has been a really great vegetable side to use in combination with proteins like chicken and steak or starches like potatoes and rice. It’s so full of flavor, you almost forget your eating veggies!
Roasted Garlic and Balsamic Green Beans
1 lb. green beans
2 cloves garlic, minced
1/2 cup balsamic vinaigrette
Salt and pepper to taste 1/4 grated Parmesan cheese.
Preheat oven to 375°.
Toss all ingredients together except the parmesan cheese in a large bowl. Lay out on a greased cookie sheet in a single layer.
Roast in the oven for 8-10 minutes.
Top with Parmesan for garnish.