Roasted Green Beans with Kalamata Olive Vinaigrette
Green beans might have been the most ho-hum of garden grown vegetables—before this recipe, that is. Instead of stir-frying or sautéing as usual, treat yourself to roasted green beans. In a hot oven, string beans caramelize wonderfully while still maintaining their crunch. They’re fantastic simply sprinkled with salt and pepper, but also worthy of fatty olives, pungent garlic, and some brightness from lemon.
SERVES 4 Beans: 1 pound green beans 6 cloves garlic, peeled and smashed
with the flat side of a knife 2 tablespoons light olive oil or lard ¼ teaspoon sea salt
Dressing: ¼ cup pitted Kalamata olives, minced 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh parsley
(leaves from 4 to 6 sprigs) 1 teaspoon julienned lemon zest 1 tablespoon lemon juice ¼ teaspoon ground black pepper