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
1 Tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 clove garlic, thinly sliced
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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