Wednesday, March 23, 2011

Roasted Green Beans

Beans and carrots ready to go in the oven!

Dont forget my birthday giveaway!

My local grocery store has a frozen roasted vegetable mix that I have used a few times and tho it is quite good, it has too many potatoes in it for my liking.  This mix does include green beans which I thought was very interesting but trust me when I say how yummy they are!

Yes I use frozen vegetables, especially at this time of year as they are the best value but also the best quality.  Fresh veggies come from so far away they are quite old by the time they are in the grocery store but frozen veggies are frozen very shortly after being picked so little is lost by the time they find themselves in my kitchen.  When I weigh the cost of a fresh cauliflower that is weeks old vs the cost of frozen cauliflower that has been 'preserved' at maybe one day old...I take the frozen.

I was in the M&Ms store the other day buying a few things for the freezer when I saw they have a big bag of green beans mixed with carrots and I thought I would try roasting them for dinner that night.  I love that I didnt have to pick anything out of the mix!  One of their mixes includes snow peas (not Snoopy's) and they just dont do it for me so I pick them out.

Oh.Em.Gee.  Just like french fries!  The Suburban Prince took them with his dinner to work and his co-workers kept asking who made fries!

Did we know 2/3 cup of green beans has 30 calories? 

I strongly suggest you get these on your dinner table asap!

Tips...

- Defrost the green beans.  I put a tea town in the pan and pour the green beans onto it and let them 'melt' for a couple of hours.  Wet food wont caramelize so skipping this step will mean you dont get lovely crisp beans and wont have the french fry effect.

- When the beans are ready take them and the tea towel out of the pan and pour some olive oil into the pan...a few tbsps is fine...and then put the beans in the pan.  Use lots of salt (I use Himalayan sea salt and kelp in my grinder) and give the beans a toss in the pan.

- Roast at 400 for 30 minutes then toss them to make sure the ones on the bottom dont end up charred and bake for another 20 minutes...toss again and bake for another 15 minutes.  Depending on your oven you might need to adjust the timing but that's what works for me.

Enjoy!


Have a fabulous day!

11 comments:

Adrienne said...

Sounds dee-licious! And nutritious. I'll have to try that. I wanted to buy fresh green beans the other day at the market, but they were something like $3 a pound. Too much, in my opinion.

Speaking of Oh. Emm. Gee. Your birthday is in less than 48 hours! Woo Hoo!

By the way, I am not entering your bday give away because I won the MCC Designs give away last time and I don't want to be hogger.

carol said...

Sounds delish. Also, try the frozen brussel sprouts (I know, I know, but they are really good). I thought that roasting frozen vegetables was my own dirty little secret, but, as someone who is much smarter than me once said: 'there is nothing new under the sun'. I love your blog - you really are a very good writer (as well as cook, apparently).
Thanks,
Carol

Cool Gal said...

Those look absolutely delicious! The perfect side dish to just about any meal. Yum.

Thanks for sharing. :)

Kori said...

I'll have to try these...yum! Have a great day doll!

Have you heard about my good news? Kori xoxo

blondeepisodes.com

One-Butt-Kitchen said...

Awesome - I love this. And "Hank" can't get enough green beans. Ever.

Silver Strands said...

Those look AMAZING! So healthy too!

Teena in Toronto said...

Alas, not a fan of green beans.

Hines-Sight said...

I'm going to have to try this.

Happy Birthday, tomorrow!!!

living well said...

Wow, I need to try this! Thanks for sharing!

North of 25A said...

Brilliant! I love this idea. I have been making pounds & pounds of roasted carrots, a la The Barefoot Contessa and my daughter told me they tasted like fries too. They have really helped me keep on track with WW. I love green beans, so now I will try roasting these too. Thanks!
Best,
Colleen

Amanda said...

oh this looks so yummy!