Roasted Green Beans with Balsamic Reduction

Serve them with parmesan crisps!

What is my favorite way of preparing green beans? Roasting! I like how the sweetness of the beans comes out by simply roasting. Seasoning them with salt and pepper would be just fine, but this time, I took it up a notch. Intensify the sweetness of balsamic vinegar by reducing the mixture and coat the roasted beans. The syrupy dressing is good for a lot of things. Make extra for other dishes. 

Coated with olive oil, salt and pepper... I used Hawaiian rock salt

Bake until brown

Balsamic reduction

Roasted Green Beans With Balsamic Reduction

1/2-1 lb green beans, ends trimmed
1 Tbsp olive oil
Salt and pepper to taste

Balsamic Reduction:
3 Tbsp balsamic vinegar
1 Tbsp agave nectar
1 Tbsp Dijon mustard
1/8 tsp salt

Preheat the oven to 425. Trim the ends of the green beans. Coat with olive oil and sprinkle with good salt and fresh ground black pepper. In a small sauce pan, whisk in all the ingredients for the dressing and reduce it by half. Bake the beans for 15 minutes and turn them by a spatula. Put them back in the oven for another 10 minutes or so until the beans start to get brown. While they are warm, drizzle with the balsamic dressing. You don't need a lot since it is quite intense. Garnish with parmesan crisps if you have them.

Special thanks to Dr. T. for the beautiful green beans.


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