Roasted Green Beans

​Wrinkles aren't all bad.  Not on green beans anyway.  A nicely shriveled green bean is a good indicator of a really flavorful roasted vegetable.  
Sometimes I am just at a loss at what to make for side dishes.  I feel like I get into a rut of making the same old things over and over again.  I found this recipe for Roasted Green Beans a Cook's Illustrated magazine from 2005 and I really wanted to give it a try.  

Roasted Green Beans
1 pound green beans
1 Tablespoon olive oil
table salt
1 Tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 clove garlic, thinly sliced

​Heat oven to 450 and line a baking sheet with foil.  Snap the ends off of the beans.

​Spread beans on baking sheet and drizzle with oil.  Sprinkle with salt and toss to coat.  

​Roast 10 minutes.

​Combine vinegar, honey, thyme and garlic.

​Coat beans with mixture and roast another 10 minutes.  

​I didn't make nearly the pound of beans that the recipe called for but I had to scale back my portions to a more realistic serving of beans that my family I could consume in one meal.  I thought they were great but the kids weren't all that impressed.  (More for me I guess.)  

I love the slivers of roasted garlic and the sweet tangy balsamic and honey glaze.  I will definitely make these beans again - even if it is, just for me. 
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Ciao! 

Click here for a printable version of this recipe