Okay, I have a confession. For the longest time, green beans were the most blah of vegetables to me. Not gross, just "eh". I liked green bean casserole, but that's because it had gravy-ish substance and crispy things on top. Then one day, in an effort to be nifty and healthy, my Mom roasted our green beans under the broiler. Hel-lo!! Since then, this is the only way I like them. Just like salad, and exercise, green beans are making their comeback in my healthy-things-depleted life!! And I'm so happy to see them again.
So is my husband. Turns out they're his favorite vegetable. His Mom had quite the green bean bonanza garden and would give bottles of them away every year. That was before roasting, so I hadn't learned to appreciate them. He, on the other hand. would open a jar and just chow down. Is that weird?? Who knows. He was healthier than me!! Now, oh how I wish I had some of those garden-fresh green beaners to try this technique on! If you, like the former me, could care less about these, (or other long, skinny veggies) try hitting them with this method. It just might convert you!
Oven-Roasted Balsamic Green Beans
fresh green beans, rinsed and ends snapped
kosher (flake) salt
extra virgin olive oil
Toss the green beans in about 1 Tb olive oil. Spread in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper. Drizzle lightly with balsamic vinegar.