Roasted Green Beans with Almonds and Onions

Roasted Green Beans

This is a really simple way to do green beans and a favorite in our house. Until I was in my twenties, I had never had a crunchy-ish green bean—always the soft and soupy kind. I still like the soft ones now and then, but roasting is my go-to way to cook them, and the garlic, onions, almonds, and vinegar give this dish lots of flavor.

When I roast the beans and onions, I keep the onions all to one side of the pan so they can be easily separated. The kids won’t touch anything with a visible onion attached to it. They don’t eat the almonds, either. More for the grown-ups, right? The kids do like the flavor the finishing vinegar gives, though, and even my six-year-old, by far the pickiest, asked for seconds when I served this dish.

The Mollie Katzen recipe, from The New Moosewood Cookbook, is here. I just substituted sliced almonds for pine nuts, since I always have almonds on hand and pine nuts are crazy expensive.

For more of my cooking adventures, click here.

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