Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives
By America's Test KitchenPublished on October 17, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
1 pound green beans, stem ends snapped off1 tablespoon olive oil 1 teaspoon extra virgin olive oil 1 tablespoon lemon juice ½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped½ cup pitted kalamata olives, quartered lengthwise2 teaspoons minced fresh oregano leaves Salt and ground black pepper 2 ounces goat cheese (crumbled), ½ cup
Before You Begin
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Instructions
- Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
- While beans roast, combine olive oil, lemon juice, tomatoes, olives, and oregano leaves in medium bowl. Add beans; toss well to combine, and adjust seasoning with salt and pepper. Transfer to serving dish, top with goat cheese, and serve.
Time
55 minutesYield
Serves 4Ingredients
1 pound green beans, stem ends snapped off
1 tablespoon olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
½ cup pitted kalamata olives, quartered lengthwise
2 teaspoons minced fresh oregano leaves
Salt and ground black pepper
2 ounces goat cheese (crumbled), ½ cup
Ingredients
1 pound green beans, stem ends snapped off
1 tablespoon olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
½ cup pitted kalamata olives, quartered lengthwise
2 teaspoons minced fresh oregano leaves
Salt and ground black pepper
2 ounces goat cheese (crumbled), ½ cup
Ingredients
1 pound green beans, stem ends snapped off
1 tablespoon olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
½ cup pitted kalamata olives, quartered lengthwise
2 teaspoons minced fresh oregano leaves
Salt and ground black pepper
2 ounces goat cheese (crumbled), ½ cup
Why This Recipe Works
In search of a green bean recipe that would breathe life into out-of-season vegetables, we discovered that roasting in a 450-degree oven with only oil, salt, and pepper transformed aged specimens into deeply caramelized, full-flavored beans.
Before You Begin
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Instructions
- Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
- Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
- While beans roast, combine olive oil, lemon juice, tomatoes, olives, and oregano leaves in medium bowl. Add beans; toss well to combine, and adjust seasoning with salt and pepper. Transfer to serving dish, top with goat cheese, and serve.
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