I spent years disliking hating green beans. I didn’t like anything about them; not the texture, not the taste. A few years ago, I started roasting vegetables, and made a discovery. Roasted green beans are fabulous! Roasting them changes the flavour, making it mellower and a bit sweeter.
So, what is better than roasted green beans? Roasted green beans with goat cheese. I admit it, I love goat cheese. The tanginess and creaminess of goat cheese makes everything better, including green beans. I’ve also added a bit of balsamic vinegar for some acidity and some toasted pine nuts, which add a bit of crunch. The pine nuts are buttery and creamy and work really well with everything else, creating a perfect vegetable side dish.
These roasted green beans with goat cheese now make a regular appearance on our dinner plate. I even planted green beans in my garden last year, so that I could have ultra-fresh beans to make this.
If you aren’t a big fan of green beans, try roasting them: the result might change your opinion. If you like green beans and haven’t had them roasted, you must try. It will make you love green beans even more.
Recipe: Roasted Green Beans with Goat Cheese
Makes 4 servings
- 1 lb (454 g) green beans, trimmed
- 2 teaspoons (10 mL) olive oil
- pinch of salt
- pinch of black pepper
- 2 teaspoons (10 mL) balsamic vinegar
- 1.5 ounces (45 g) goat cheese, crumbled
- 2 tablespoons (30 mL) toasted pine nuts (see toasting instructions below)
- Preheat oven to 425 F.
- Place green beans in a single layer on a parchment paper lined cookie sheet. Drizzle the beans with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast beans in the centre of the oven for 14 to 18 minutes, or until tender, turning them once.
- Place roasted beans in a large serving bowl and drizzle with balsamic vinegar. Add goat cheese and pine nuts. Serve and enjoy.
Toasting Pine Nuts
- Preheat oven to 350 F.
- Spread pine nuts on a rimmed tray, in a single layer.
- Place in centre of oven for 5 minutes. Turn them once and toast for another 2 to 3 minutes, or until golden, making sure not to burn them.
This recipe is sharing some love at Show Stopper Saturday.