It seems like the time of year when I am making all the vegetables from the garden or from my CSA. This past week, green beans have been the best. I absolutely knew I wanted to make this recipe from The Minnesota Homegrown Cookbook when I first saw it a few months ago and have been patiently waiting to get the right batch of green beans for it. Last week, that batch of green beans arrived and now that I’ve made this recipe, it’s clearly a winner. The right mix of crispy, chewy, and creamy, with a great dash of saltiness. Delicious!
Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives
1 lb green beans
1 Tbsp olive oil
1 tsp extra virgin olive oil
1 Tbsp lemon juice
1/2 c oil-packed sun-dried tomatoes, drained
1/2 c pitted kalamata olives
2 tsp minced fresh oregano leaves
1/2 c crumbled goat cheese
Adjust oven rack to middle position and heat oven to 450°F. Line rimmed baking sheet with aluminum foil; spread beans on a baking sheet. Drizzle with oil, tossing by hand to coat evenly. Sprinkle with ½ teaspoon salt, toss to coat, and distribute in an 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, rinse, pat dry, and coarsely chop the sundried tomatoes. Combine with extra virgin olive oil, lemon juice, olives (quartered lengthwise), and oregano in a medium bowl. Add beans; toss well to combine. Add salt and pepper to taste. Transfer to serving dish and top with crumbled goat cheese.