Balsamic Roasted Green Beans Food

BALSAMIC-ROASTED GREEN BEANS WITH PARMESAN

Steps:

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
• Combine green beans, shallots, oil, salt and pepper on the prepared pan; toss to coat well. Roast until tender, 15 to 18 minutes. Drizzle evenly with vinegar; sprinkle with Parmesan.

ROASTED BALSAMIC GREEN BEANS

Steps:

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
• Spread the green beans on the aluminum foil. Drizzle with olive oil and balsamic vinegar. Use a wooden spoon to stir gently. Sprinkle with salt and pepper.
• Roast the green beans in the oven for 15 minutes or so, until lightly browned at the edges. Serve.

ELAINA NEWTON - THE RISING SPOON

Steps:

• Pre-heat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for a leafy salad. If you'd prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.
• Pour the cooking oil over the green beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic, and crushed red pepper.
• Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.
• Bake for 10 minutes, stir the green beans and then bake for another 5-10 minutes. If you like your green beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

BALSAMIC GREEN BEANS

Steps:

• Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
• Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
• Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
• Toss hot beans with balsamic syrup. Serve immediately.

BALSAMIC GREEN BEANS

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

BALSAMIC GREEN BEANS WITH GARLIC

Steps:

• Cook green beans in boiling water that has been salted, for 6 minutes. Drain. Plunge beans in cold water and drain again.
• Saute garlic in oil for 30 seconds over medium heat. Add green beans and saute an additional 3-4 minutes. Add balsamic vinegar, salt, and pepper. Saute 1 minute longer.