Before I get into the specifics of these super easy roasted string beans with walnuts, can I just ask if anyone else out there is continually stumped by side dishes? I have more ideas for main courses and appetizers and of course desserts than I can possibly make, but then I inevitably get to that moment where I think oh yeah – vegetables. A vegetable would be good. And immediately I draw a complete blank that never happens when I am figuring out which of my one million cookie recipes to make next. As a result, I tend to make what I think of as Old Faithful veggie recipes over and over again. This plate of string beans with walnuts is one of those – good and good for you and easy and phew! Done with thinking about the side dish for one more supper.
String beans are happily one of those veggies that you can find all year long, and while of course I love the fresh local beans the best (and I tend to dunk them in salted boiling water for a nanosecond and serve them with a scatter of sea salt on top and that’s it), when the seasons start to change and the local beans start to get scarce, this is when I pull out this recipe again and again. There is something about roasting veggies that brings out every last morsel of flavor. And I am all about last morsels.
In this case I toss the beans with a little bit of olive oil, sea salt and fresh ground pepper. Then I add a handful of walnut pieces, toss again and spread the whole mixture in a single layer on a rimmed baking pan on either a piece of parchment or a piece of non-stick foil. The pan goes in a hot oven for about 12 minutes, and voila! Gorgeous roasted beans with toasted walnuts, and the elusive side dish is solved for another day.
As for tomorrow? Well, there is absolutely no law that says you can’t make ’em again. I’ve checked.Print
- 3 cups fresh string beans, stems snapped off
- 1/2 cup chopped walnuts (or pecans!)
- 2 tablespoons olive oil
- Sea salt
- Fresh ground pepper
- Preheat oven to 400. Line a rimmed baking sheet with foil.
- Toss beans with oil, nuts, salt and pepper. Roast until the beans are tender, about 12 minutes, tossing once halfway through baking.
- Serve immediately with whatever you are making for dinner!