A Nibblingsworth side dish.
1 1/2 lb green beans, ends trimmed, rinsed, & dried
2 Tbsp EVOO (Extra Virgin Olive Oil - but you could use any oil you like. Piper San prefers 10W-30)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp garlic powder
Preheat oven to 425º. In a bowl, combine beans, olive oil, salt, pepper, and garlic powder. Toss to coat evenly. Spread out evenly on a rimmed baking sheet & roast. 10 minutes. Stir slightly and bake until until tender-crisp, about 20 minutes overall. Can sprinkle on more pepper at end if desired.
I'm thinking of trying these in a cast iron pan, and maybe cooking them crispy for snacking?
1 1/2 lb green beans, ends trimmed, rinsed, & dried
2 Tbsp EVOO (Extra Virgin Olive Oil - but you could use any oil you like. Piper San prefers 10W-30)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp garlic powder
Preheat oven to 425º. In a bowl, combine beans, olive oil, salt, pepper, and garlic powder. Toss to coat evenly. Spread out evenly on a rimmed baking sheet & roast. 10 minutes. Stir slightly and bake until until tender-crisp, about 20 minutes overall. Can sprinkle on more pepper at end if desired.
I'm thinking of trying these in a cast iron pan, and maybe cooking them crispy for snacking?