This recipe originally came from one of Molly Katzen’s cookbooks!
Roasted Green Bean Antipasto
Note: If you roast this with some chunked up new potatoes you will have a complete meal, not just an antipasto…very yummy.
<2 to 4 TBS olive oil (2 TBS if you are a serious dieter!)
1 lb. fresh whole green beans, trimmed
1 cup of thinly sliced onions
10 to 12 medium cloves garlic, peeled
Salt and pepper to taste
1 TBS balsamic or red wine vinegar (optional, I prefer without, esp. if using potatoes
1 cup of lightly toasted pine nuts (I have also used walnuts or almonds, also good)
1) Preheat oven to 400 degrees. Brush a large baking tray with the olive oil.
2) Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt and pepper.
3) Bake for twenty minutes, intermittently stirring or shaking the tray. Taste a green bean to see if it is as tender as you would like. 20 min isn’t usually long enough for me; you might give it another 10 or 15, esp. for winter green beans, which tend to be tougher.
4) Remove from oven and transfer to a bowl. You can drizzle with vinegar and additional black pepper if you desire. Serve at any temperature, topped with lightly toasted pine