Tuesday, November 29, 2011

Roasted Haricots Verts

Do you ever just get really, really, really sick of veggies? I’ll be honest: I do. Consequently, I’m always trying to prepare them in new and different ways. One of my favorite tricks to reinvent a tired old standard is roasting. Sunday night I whipped up these French green beans to serve alongside pasta. I was floored at how scrumptious they were. S actually described them as “desserty”! G and Q? Wouldn’t touch them. C’est la vie.

Roasted Haricots Verts

1 lb haricots verts

1 tablespoon sunflower oil

½ teaspoon onion powder

Salt and pepper to taste

½ tablespoon butter

2 teaspoons nutritional yeast

1 tablespoon ground flax seeds

1. 1. Preheat oven to 425 degrees.

2. 2. Clean haricots verts, removing ends. Dry thoroughly and place in a roasting pan.

3. 3. Drizzle beans with the sunflower oil, then sprinkle with the salt, pepper, and onion powder. Toss to coat.

4. 4. Roast for approximately 15 minutes or until slightly golden (and a little wrinkled!) and fork tender.

5. 5. Remove the beans from the oven and toss with the butter, nutritional yeast and flax seeds.


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