We don’t really like green beans. Correction, I like green beans, if you can count what’s inside that cream of mushroom soup and canned fried onion mélange as green beans. O doesn’t like anything green, usually, unless someone else tells him it’s good for him. I can say all day long, “We ought to eat more vegetables! Everything we eat should be able to rot! We must become one with the biosphere!” and he just kind of stares at his computer, slightly raises his eyebrows, and nods away like a bobblehead doll, his gaze never wavering from espn.com or whatever it is that men like. Then he comes home from work one day and says, “Babe, we have to eat more vegetables. Everything we eat should be able to rot. My friend sent me this link and I read about it on the internet. Why did you never tell me this?!”
I’m sure–certain–you understand.
Today I had class after work, so I tried to wrestle O into prepping a green side for our mega-comfort food Crockpot meal. I have this persistent dream of coming home from class, exhausted, to a man at the door, apron on, drink in hand, ushering me in to dinner on the table. And today, my dream came true!
Not quite. Rather, we got out of class early, and I came home to a man on the couch, but at least a preheated oven. It didn’t even matter, though, that I was greeted at the door only by an apron-less dog who can’t even hold drinks due to her lack of opposable thumbs. It didn’t even matter, because this side dish takes zero effort. Zero effort for quite possibly the best rendition of green beans, outside the triumvirate of cans casserole? I loved them, even though I feel like this is how I look eating them, at home with my long-term boyfriend, and no real need to impress:
Aside from your potentially frightening appearance, should you choose to forego cutting for, well, shoveling, you have no excuse. I have no excuse. I guess now we have to eat more vegetables.
Garlic Roasted Green Beans
Adapted from Emeril Lagasse’s Oven Roasted Green Beans
Note: Mine had been frozen and some unfortunate freezer burn soaked the beans, so I kept the ends on. It’s not a problem if you do, but most probably prefer theirs without. Moral of the story? Don’t let green bean freezer burn happen!
- 3/4 pound green beans
- 1 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced thin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Trim the ends of the green beans and add to a large bowl.
Toss with the olive oil, sliced garlic, salt and pepper and spread out evenly on a parchment- or aluminum foil-lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes. If you like yours a bit browner, you can leave yours in there a little longer.