Health knowledge made personal
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Oven-Roasted Green Beans with Cherry Vinaigrette 1/3 cup extra-virgin olive oil 3 T finely minced chives 3 tablespoons plus 2 teaspoons Balsamic vinegar 1 1/2 teaspoons sea salt 1 teaspoon sugar 1/2 teaspoon black pepper 1 cup dried tart cherries, divided 2 pounds trimmed slender green beans (such as haricots verts) 2 T olive oil 1 cup walnut halves, toasted ~ Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position. ~ Whisk together the olive oil, chives, vinegar, salt, sugar, and pepper. Stir in 1/3 cup of the dried cherries. Cover the vinaigrette, and set aside. ~ Toss the green beans with the olive oil, and season to taste with a little salt and pepper. Spread the green beans in a thin layer across a baking sheet, and cover the baking sheet with aluminum foil. Bake for 15 minutes, then remove the foil and bake for 15 more minutes. ~ Remove the green beans from the oven, and gently toss with the vinaigrette, walnuts, and remaining 2/3 cup cherries. Serve warm!   |
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Rarely do the green beans steal the show. They're nearly always present on a holiday menu, they're classic, revered, integral, ubiquitous, but they're hardly ever anyone's favorite. Until now. This year, the green beans reigned. This year, the jaunty little vegetable became the gourmet centerpiece, the most requested recipe, the most raved about dish. Just a little oven roasting plus vinaigrette magic, with some cherries and walnuts for good measure. After all, green beans have been waiting patiently for this moment for many years...