August 24, 2009
Starting off the week sweet and simple. And with a reminder that roasting isn’t just for winter. It’s true that turning on the oven isn’t particularly appealing in August heat, but neither is having to stand by the stove or clean dishes. This quick cooking technique for (even) summer veggies trades in the latter for, yes, turning on your oven.
So preheat that baby to 375 degrees, line a cookie sheet with aluminum foil (for easy clean up), and sit in the AC while your veggies roast. (Did that make me sounds like a serious eco pirate?!) These string beans are garlicky good, can be fed to even the youngest eaters (6+ mos!), and also serve as a fun finger food for the older kids. Including the kid in you!
I guess this is more of a technique than a recipe. You don’t have to be a top chef to feel this one out. It’s pretty full proof. Try it and see (and report back!).
Roasted String Beans
(can be adapted for kids 6+ mos)
organic string beans, cleaned and trimmed
organic olive oil
whole organic garlic cloves
salt & pepper, to taste
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Spread string beans in a single layer. Add garlic cloves—as many as you want. I use 3 cloves for a single layer of beans on a standard cookie sheet.
2. Drizzle with a generous amount of oil and sprinkle with salt and pepper. Consider using a separate cooking sheet for baby’s portion so that you can keep the oil to a minimum and skip the salt and pepper.
3. Roast until beans are nicely “charred” in spots and garlic has caramelized. Use a food processor to puree baby’s portion to whatever texture she’s managing these days.
PS: sorry for the blurry picture!!