Friday, October 08, 2010

One Mean Green Bean

I'll admit this recipe is anything but revelatory.  Roasting pretty much makes every vegetable not just edible but damned tasty.  Turns out as soon as you decide to caramelize sugar your taste buds are happy regardless of the source.   Not only are roasted veges appetizing but making them is stupid easy.   If you're a guy like me running two jobs while simultaneously trying to eat a little better these become a staple really fast.

Most of the time I just do the standard roast.   I grab my vege of choice which typically is carrots but anything seasonal is great -- broccoli, asparagus, zucchini, onions, etc.   I then spritz it with my rockin' olive oil spritzer.  Sprinkle some kosher salt on it along with various other savory herbs and spices.   My standbys are a saltless "love" mix I made that has onion powder, garlic powder, and black pepper in it and/or dill.  Dill is 100% sex to roasted veges.  Serious, they love that shit and will love you back for giving it to them.  After the sensuous seasoning throw them in the oven at 400 - 450 until they have reached your preferred ratio of softness:browned typically 20-30 minutes.  Naturally stick to the 400 degree end if you want softer before browner and vice-versa.

Sometimes I have a little more time and want a little more variety in taste than just swapping veges.  Which is where today's recipe for Balsamic Roasted Green Beans and Walnuts comes in.  For the most part I got this idea from Simply Recipes which has a link at the side.  They can't particularly claim this guy though as I've seen variations of it all over the mighty intertron.  Here's how I made it.

Stuff you need:
Green Beans
Balsamic Vinegar
Small Red Onion (you could also use a sweet onion but I like the color the red onion adds)
Olive Oil

Okay, I already explained how I roast things above so I'm not going to go through that.  Instead I'll just give the quick breakdown of deviations.
  1. Get your green beans and onions roasting.   I slice up the onions into biggish 1/2" slices and chop the green beans in half.
  2. While veges are roasting mix about a 1/4 - 1/3 cup of balsamic vinegar with a spoonful (teaspoon not tablespoon) of honey.  
  3. Mince or use a press to add 2-3 cloves of garlic to the mix.  As well as a touch of salt and pepper.
  4. After the green beans and onions have roasted for 10 to 15 minutes add a handful of walnuts and then coat everything in your little vinegar dressing.
  5. Roast another 10-15 minutes until veges are at your preferred level of done.
After this you're technically good to go.  I've found though that this is a dish whose deliciousness is amplified by  a significant margin with a one easy step out of the oven and a touch of patience.   Instead of serving directly from the pan, as I often do, take the time to pile up the entire dish into a serving bowl and then let it rest for 3-5 minutes.   This gives the dressing just enough time to recover from the heat, thicken a touch, and really coat your roasted goodness.

I'm also planning on trying out a variation of this guy with some dijon mustard added to the mix.  I think it may prove decent.  We'll see.   In the meantime, make yer mom proud.  Eat yer veges!

No comments:

Post a Comment