We have family dinner almost every Sunday night at my parents’ house. There are 8 adults, 3 kids, and 2 babies, so there is a lot going on! My mom is like us in that she loves experimenting with new recipes (especially those items that are plentiful in the garden). My brother jokes that we have cooked zucchini in just about every possible way. It’s true, we are constantly coming up with new ways to cook with green beans, corn, potatoes, zucchini, and peppers!
Back to these delicious green beans, my mom found this recipe and of course we have tweaked it. Although, they are so simple, so there wasn’t much to adjust. We are constantly eating these right off the pan when they come out of the oven. We make these a lot during the week since one recipe will last our family two nights. Lastly, we use bush beans since that is what my dad grows, but I’m sure you could use string beans if you don’t mind the extra work stringing them. Also, leave them whole, just snap off the end where they were connected to the plant and any additional bad spots.
- 1 lb fresh bush beans
- 4-5 cloves of garlic, minced
- ½ T Kosher Salt
- 1 T freshly ground pepper
- 1 T olive oil
- 1t red pepper flakes (optional)
- Balsamic vinegar to drizzle on at the end
- 1. Preheat oven to 500.
- 2. Bring approximately 1 inch of water to a boil in a sauce pan fitted with a steamer basket. Add green beans and steam for 3-4 minutes. Remove from heat.
- 3. Spread green beans on a rimmed baking sheet and toss with olive oil, salt, pepper and minced garlic. I use my hands to break up some of the chunks of garlic.
- 4. Roast for 10 minutes, stirring halfway through to prevent garlic from burning.
- 5. Drizzle with a little balsamic vinegar when they come out and enjoy!