Roasted French Beans

Some folks avoid roasting French beans, since roasting anything thin can easily burn, and French beans are thinner than regular green beans, also known as string beans or fine beans, so regular green beans can be used if you prefer. Whichever type you choose, keep an eye on them toward the end of the cooking time, and remove them as soon as they are done, which is when they are just tender and slightly brown in spots. When cooked just right, they’re delicious.

Ingredients:

• 16oz french beans
• 2 cloves garlic, finely chopped
• 1 shallot, thinly sliced (optional)
• 1 tablespoon balsamic vinegar*
• 2 tablespoons extra virgin olive oil
• freshly ground Himalayan salt and black pepper to taste

Directions:

1. Wash and pat dry the french beans.
2. In a small bowl, use an OXO Good Grips whisk or other small whisk to combine olive oil, balsamic vinegar, salt, and black pepper. Taste to be sure it’s to your liking.
3. Transfer the french beans into a gallon size Ziploc Slider Storage Bag. Add the chopped garlic, and the sliced shallot if you want to include it. Also add the oil mixture. Seal the bag and shake to coat. Coating the vegetables with a seasoned oil mixture keeps them from drying out and helps to bring out the flavor.
4. Arrange the french beans in a single layer on a Wilton Recipe Right 13 x 9 inch baking pan or other large shallow pan. Bake on the top rack in a preheated 450° F oven for 20 minutes or until just tender and slightly browned in spots. Don’t overcook, otherwise the beans may shrivel. Let slightly cool, then serve. Cool thoroughly before storing in an airtight container or storage bag for up to 2 days.

Makes 4 servings.

*Balsamic vinegar is gluten-free. In fact, vinegar in general is gluten-free, other than malt vinegar. However, people with celiac disease and gluten sensitivity may want to do without balsamic vinegar, since there is a small possibility of it being contaminated from having been aged in wood casks sealed with a paste made from wheat or rye flour. Choose a different vinegar if necessary, such as apple cider vinegar, and contact the manufacturer to be sure that it’s gluten-free.