Roasted Balsamic Green Beans Food

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.

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.

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.

ROASTED BALSAMIC + CHEESE GREEN BEANS

Steps:

• Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
• Thoroughly wash the green beans and place them in a colander to completely drain the excess water.
• To quickly trim the ends, take a handful of green beans (while picking them
• place the ends in the same direction). Slice off about 1/2-inch of the stem ends and discard the ends.
• Place your trimmed beans in a large bowl.
• Add all the remaining ingredients, except for the mozzarella and parsley, then toss to coat each green bean with the seasonings really well.
• Transfer your beans to your prepared pan and arrange them in a single layer as shown. Use a spatula to get all the leftover seasonings/oil out of the bowl and drizzle over beans.
• Sprinkle evenly with mozzarella, and roast at 400 degrees f. for about 15 minutes, or until cheese is nicely melted and beans are tender-crisp.
• Sprinkle with freshly chopped parsley if desired, and serve immediately.
• Enjoy!

BALSAMIC GREEN BEANS

Steps:

• Cook green beans in boiling water 5-6 minutes, drain.
• Stir together vinegar, brown sugar, and mustard until smooth.
• Cook shallots in olive oil over medium heat until tender. Stir in vinegar mixture, salt and pepper, Add green beans, toss and serve.

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.