Wednesday, August 4, 2010

Parmesan-Roasted Green Beans

This recipe can be done with asparagus, broccoli, cauliflower, brussels sprouts, or any other vegetable you can think of.

1 pound thin green beans (haricots verts)
extra virgin olive oil
kosher salt and freshly ground black pepper
1 cup grated parmigiano-reggiano

Preparing the green beans:
Preheat the oven to 400 degrees F.

Trim off the tough end of the beans, blanche in boiling salted water for 30 seconds to one minute (beans should still be al dente). Drain, dry beans on paper towels, and arrange them on a non-stick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Serves 4


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP