Roasted green beans with garlic from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • Yildiz100 on December 12, 2016

    I had full sized, fresh beans and unfortunately, the garlic was burned well before the beans were cooked through. If I did this again, I'd add the garlic in approximately the last 5 minutes of cooking. Or I might reduce the garlic to 1 clove and stir it in raw with the anchovy etc at the end. I also reduced the oil. I started with 1 tablespoon and that was enough to coated the beans generously. I added a bit more with the final seasoning. I think that if I had used the full 1/4 cup, there would have been a problem with splattering oil in the oven. I also reduced the lemon due to reducing the oil, and subbed a pinch of dried thyme for the fresh. It was a bit too lemony for me, but my 4 year old loved the tanginess and declared these the "the goodest green beans ever."

  • chawkins on June 17, 2014

    This is just okay for me but then I did not follow the recipe entirely. I used frozen hariot vert, and convection on my countertop oven, so I roasted them at 425 for 12 minutes and I significantly reduced the amount of oil, about a tbs for 3/4 lb beans. I also meshed the anchovies into the lemon juice and lemon zest mixture and dressed the beans with the mixture.

  • Breadcrumbs on December 21, 2012

    p. 189 An exceptionally delicious dish. I used French beans so I should have reduced the cooking time by 5 mins but, we loved these despite the fact that some of our beans were a bit toasty! I used less olive oil…approx 3 tbsp to roast 1 lb of beans and that was plenty. I spritzed the finished dish w the juice from one wedge of lemon so I likely used approx ½ tsp of juice and, drizzled the dish w some wonderful lemon-infused evoo that I buy on visits to Old Town Oil in Chicago. My anchovies weren’t mincing well so I tossed them, along w a tiny bit of evoo and the lemon zest into a pan and warmed them atop the stove until I could break them up. I’d hoped to have these as antipasti for the two of us over 2 meals but the beans were so utterly delicious that we greedily gobbled them all up in one sitting. I love this recipe and because of its bold seasoning, I think it’s best suited as antipasti. Fabulous.

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