Roasted Green Beans with Sun-Dried Tomatoes and Goat Cheese


Roasted Green Beans with Sun-Dried Tomatoes and Goat Cheese

Roasted Green Beans with Sun-Dried Tomatoes and Goat Cheese


Are there certain vegetables you prepare the same way over and over again? I can name several and until a few years ago green beans was one of them. I kept defaulting to that same old family recipe where we cook them down with new potatoes and pickled meat (I need to get you that recipe) because it was familiar, comforting and flat-out delicious. But when I first introduced that dish to my kids, they wouldn’t touch it. Maybe my timing was off since they all went through that weird stage where they wouldn’t eat potatoes (or anything potatoes touched) unless they were French fried. That’s when I began roasting the beans with a little olive oil and salt. To this day, my three still eat those like candy. But I’ve grown bored of them. So lately I’ve been roasting twice as many beans and punching up half of them with interesting ingredients like sun-dried tomatoes and goat cheese. This combo in particular gives the beans great depth. Sometimes I eat them as a side and other times I serve them over a bowl of quinoa, which makes for a very satisfying meatless meal.

When it comes to roasting the green beans, I know you may think 20 minutes is a long time. But it’s really not. Yes the beans will looked aged with their wrinkles and brown spots, but pushing them to that point makes them tender and more flavorful.

Roasted Green Beans with Sun-Dried Tomatoes and Goat Cheese

Print Recipe

Print Recipe

1 1/2 pounds green beans, trimmed
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 cup drained and coarsely chopped oil-packed sun-dried tomatoes
1/2 cup crumbled goat cheese

Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil and spread beans evenly on top. Drizzle with 1 tablespoon olive oil, salt and pepper; toss until evenly coated. Roast beans, stirring halfway through, until deep golden brown in spots and starting to shrivel, about 20 minutes. Meanwhile, in a large bowl combine reserved 1 teaspoon olive oil, lemon juice and sun-dried tomatoes. When done, add beans to bowl and toss well to combine. Adjust seasoning, if necessary. Transfer to a serving dish and top with goat cheese.  Makes 4-6 servings.

Genêt

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Category: Side Dishes, Vegetables
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