Need an easy side dish to bring to your Father's Day Celebration? Need a dish that won't make you feel like your house has been propelled Wizard of Oz style down to the equator? Then try this delicious roasted Haricot Verts (that's the skinny, French version of green beans) recipe.
I purchase a big bag of them already trimmed at Costco, but I find they are also available in smaller cellophane bags at most supermarkets. If you want to make use of the summer's fresh bounty and are lucky enough to find regular green beans at your local farm stand, by all means use those instead. The plumper American beans are a bit tougher than the slender French ones though (yes, there's a metaphor there).
I prefer to prepare these the night before and serve them chilled. I don't like reheating vegetables that are meant to have a bit of crispness to them, and prefer to eat them cold rather than risk a limp, tasteless version of the veg. They may be prepped several hours in advance and kept in a plastic container or Ziploc bag. They're great for tossing on the grill (see recipe below), alongside your grilled chicken and burgers for a bit of an upscale BBQ side dish.
What I love best about this recipe is there isn't even a bowl to wash as it's all mixed on the baking pan in which it's cooked!
Garlic Grilled Haricot Verts (Green Beans)
1 pound haricot verts (these are available in a cellophane bag in the supermarket already trimmed)*
2 Tablespoons extra virgin olive oil
2 garlic cloves crushed or minced or 1 rounded tablespoon jarred, minced garlic
fresh sea salt, to taste
fresh ground black pepper, to taste
Oven Directions:
Pre-heat oven to 420F degrees.
Spread haricot verts in a thin layer on a large non-stick rimmed cookie sheet (I line baking pan with Reynold's Non-stick Foil for easier cleanup).
Drizzle beans with oil, garlic, salt and pepper. Toss to coat evenly.
Bake in pre-heated oven for 20 minutes. Toss and bake an additional 10 minutes.
May be served hot or cold.
Barbecue Directions:
Prepare beans as directed above, except place in a 9x13 disposable aluminum pan.
Heat grill to medium-high heat. Place beans on grill and close lid. Cook for approximately 15 minutes, tossing occasionally. Remove from heat when beans are fork tender
*Note: You may substitute regular, fresh green beans; just rinse and trim ends.
Bonus Recipe:
If you have any leftovers make a delicious main course salad by tossing the roasted haricot verts with romaine lettuce, crumbled goat cheese, or seasoned tofu, and a sprinkling of sunflower seeds for crunch.
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