Oven-Roasted Balsamic Green Beans

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
Printable Recipe

fresh green beans, rinsed and ends snapped
kosher (flake) salt
pepper
balsamic vinegar
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.

Place baking sheet under broiler for 8-15 minutes, depending on how well-roasted you like your veggies! (I like mine with a few brown spots) Remove and serve.

Easy, right? And so tasty!! Oh yeah, and ridiculously good for you. Did I mention that?

They still have the crisp-ness of fresh green beans, with a roasted, seasoned layer. Hey look, I managed to make these veggies look awfully good! Yay me :)

And the vinegar takes it over the edge! It adds a tangy, almost fruity note. SO good!! This is my new favorite way to eat green beans. You should try it. I'm going to do this to asparagus next spring... mmm...