Oven Roasted Green Beens

When I was growing up I use to love eating a can of green beans.  I loved green beans.  In a can.  Then I discovered the world of roasting vegetables.  I love roasted vegetables!  Carrots, brussel sprouts, asparagus, squash, its all so good roasted in the oven.  I made these roasted beans as a side dish for Christmas dinner last year.

Serves 6

Beans:
1 lb green beans, stems trimmed
extra virgin olive oil
fresh herbs (such as thyme, oregano) chopped, or dried Italian seasoning
kosher salt
freshly ground black pepper

Crumbs:
2 TBSP butter
1 garlic clove, minced
3/4 cup fresh* breadcrumbs
1 TBSP fresh parsley chopped

Preheat the oven to 375 degrees.

Make the bread topping:

*to make fresh breadcrumbs, tear a piece of bread and put into a food processor.  You can trim the crust off if you prefer no crust. 

Pulse until the bread becomes fine crumbs.

In a small skillet melt the butter over medium heat.  Add the minced garlic, bread crumbs and parsley.  Cook, stirring for 3-5 min until the crumbs are lightly toasted.

Roast the beans:  Line a sheet pan with parchment, foil or a Silpat.  (I can't live with out my Silpats)  Arrange the trimmed beans on the sheet pan in a single layer.  Drizzle the beans with olive oil and give them a toss to coat.  Sprinkle the beans with fresh herbs, salt and pepper, and then top with the bread crumbs. Roast in the oven for 20-25 minutes (depending on how big the beans are) until they are tender crisp.  Arrange beans on a platter and serve.

Recipe from Linda Martin @ Sweet Basil Cooking School