We’ve discovered that all vegetables are great when roasted. The recipe is always the same – coat the veggies with olive oil, then salt and pepper them generously. Cook until done (to taste). You can taste them before they’re quite done to see if they’re done enough for you. Cooking time isn’t critical since vegetables can also be eaten raw. Take them out while they still have a little crunch, don’t let them get flacid. If they seem bland, add more salt at the table and to your next batch.
The amount of each ingredient isn’t critical, but they cook best if they’re in a single layer on the sheet pan. If they’re laid on too think then they steam instead of roast and the texture isn’t as good.
Ingredients
Equipment
Method
- Preheat the oven to 400 degree
- Wash & trim the green beans
- Put the beans in a bowl and add enough olive oil to coat lightly
- Salt & pepper to taste (I'm generous, otherwise they're too bland for me)
- Spread the bean in a single layer on the sheet pan
- Cook for ten minutes, then turn the beans
- Cook for another ten minutes and serve