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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Roasted Green Beans

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I said earlier this month that I’m working on cleaning out my pantry. It’s a good start of the year project, even if it will probably take several months. But I also signed up for Hungryroot, which it a weekly meal kit/grocery service. I’ve enjoyed doing it, and I think the system works pretty well together. I can get fresh and more interesting meals for most of the week with Hungryroot, and then work through my pantry on the other days. I also can just get groceries from Hungryroot – like these green beans. And then I can use up pantry ingredients – like breadcrumbs – to make roasted green beans. Everything gets used up!

These roasted green beans felt sort of reminiscent of a green bean casserole, but much simpler and less heavy. It also reminded me of these roasted asparagus that my mom used to make that were super tasty. Roasted breadcrumbs and cheese simply… are not going to make vegetables taste worse.

I always think of asiago as being exclusively for bagels, but when I saw it at the store next to the Parmesan, I impulse purchased it instead of the Parmesan. That was a great decision, because asiago is underrated. It worked great with these roasted green beans.

I have grown to love green beans. I used to hate them, because I used to only associate them with the canned version. I’ve talked about that before, so I won’t go into it. So now that I love green beans, I don’t really need to dress them up with breadcrumbs and cheese to make them palatable. But when you already like something and then there’s also breadcrumbs and cheese?? Delicious. Add some protein and you’ve got a perfect meal.

I think this is the ultimate version of winter comfort food. It’s the doldrums of January and February. I’m not exactly craving salad, but I do still want vegetables. So getting your veggies with some extra indulgence? It’s perfect. These wouldn’t be out of place on a Thanksgiving table, but they’re also great for a weeknight dinner.

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Roasted Green Beans

  • Author: Audrey
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Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder, 1/2 tsp onion powder, 
1/2 tsp oregano
  • salt and pepper to taste
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated Parmesan or Asiago
  • 2 cloves grated garlic

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment and drizzle with olive oil.
  2. Add the beans that have been dried well to a large bowl. Add 2 tbsp olive oil and spices and toss to combine.  Add breadcrumbs, Parmesan, and garlic, and toss again to evenly coat the beans.
  3. Place beans evenly in one layer on the baking sheet being careful not to pile them on each other. Sprinkle any of the remaining Parmesan and Panko from the bowl over the beans.
  4. Drizzle with olive oil and roast  for 15 minutes or until beans are crisp-tender and Panko is golden. Serve with lemon wedges. Great as a side.

Notes

From Diane Morrisey on Instagram

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