July 22, 2014
Say hello to our new favorite summer veggie here at Casa Rice. In the spring we have a constant rotation of roasted cauliflower and broccoli, for summer I subbed in green beans and the result is delicious. My daughters named these green bean fries.
There is much to like about this side dish. 1) These are super simple to make. 2) My kids devour a plate of veggies and think it’s a treat. 3) The beans get crispy on the outside and super sweet inside, totally tasty. 4) It’s green bean season — in the garden, farmers market and even grocery stores.
Our trellises of green beans are in full throttle at the moment. It’s a perfect summer double whammy — kids getting outside to harvest and coming back in to eat a plate of green.
These are French green beans which are thin and tender, but you can use any type of green bean for this recipe — purple, wax, blue lake…. Simply snap off the stem end, hit it with some evoo, a sprinkle of sea salt and you’re golden.
Serves 2-4
25 green beans, stem side removed
1 tablespoon olive oil
1/2 tsp sea salt
Preheat oven 425. Mix green beans with the olive oil on a cookie sheet and sprinkle with sea salt. Roast for 25 minutes, giving them a little shake halfway through the cooking process.
Serve hot, warm or room temperature.
