The fresh green beans looked gorgeous at the grocery store the other day, so we created this recipe on the fly. Zack correctly decided that they should be roasted with chopped garlic, to which Michelle added the balsamic reduction to finish it off. These green beans were de-li-cious.
Here's what you need:
2-3 lbs fresh green beans
3-4 large cloves of garlic
Kosher salt & freshly ground pepper
Oil oil to coat
4 Tbsp-ish balsamic vinegar
Here's what you do:
Preheat your oven to 350 degrees.
Trim the ends of your green beans and toss in a large bowl. Chop the garlic, but not too small. It will roast and be super tasty with the green beans. Add that to the bowl. Season with kosher salt and black pepper. Drizzle enough olive oil to coat.
Toss in a 9 x 13 Pyrex baking dish. Bake for 30 minutes or so. When the beans are ready, they will wilt and the garlic will turn a light brown color.
While the beans are roasting, put the balsamic vinegar in a small saucepan over medium-high heat.
Allow that to reduce by half. We did this once before for our Tomatoes with Balsamic Reduction and we forgot to mention that you shouldn't breath the scent of balsamic while it's reducing. It's quite strong and will definitely clear your sinuses. If it reduces down before your beans are ready, just reduce the heat to low to keep it warm.
Drizzle reduced balsamic over the beans.