Roasted Green Beans with Walnuts & Goat Cheese

IMG_9109

Roasted Green Beans with Walnuts & Goat Cheese.

Everyone needs a few good, easy, go-to side dishes and these beans have quickly shot to the top of my list.

Good old green beans are roasted in the oven with a few walnuts and a nice dressing of herbs, oil, and vinegar.

Add a little goat cheese (or feta) and you’ve got some pretty spectacular beans.

Here’s what you need:

IMG_9084

Green Beans, Lemon, Walnuts, Fresh Thyme, Olive Oil, Balsamic Vinegar, Goat Cheese, Salt & Pepper.

Click here for a Roasted Green Beans with Walnuts & Goat Cheese Shopping List

Preheat the oven to 400 degrees.

One pound of green beans should serve 4 people. Unless your beans are tender and super fresh from the garden (which, since it is January, they probably are not), trim off the little ends and stems.

IMG_9085

While you’re in a chopping mood, finely chop 2 teaspoons of fresh thyme leaves and 1/2 cup of walnuts.

IMG_9089

If you don’t have fresh thyme, just skip it. Dried thyme is NOT a good substitution in this recipe.

Bring a large pot of water to a boil and add a pinch of salt. When the water is at a full boil, add the beans and cook only for about 30-45 seconds, until the beans are bright green.

Do not overcook the beans!

IMG_9090

Immediately take the beans out of the boiling water and place them in a bowl of ice water. This is called “shocking” and it stops the beans from cooking any further. It also helps keep the vibrant, bright green color.

IMG_9092

Don’t be tempted to skip this quick boiling and shocking step. I’ve tried this recipe just roasting the beans and they really shrivel up in a fairly bad way. This extra step of pre-boiling and shocking keeps the beans plump and tender.

When the beans are completely cool, lay them out on a paper towel to dry while you make the vinaigrette.

IMG_9093

In a large bowl, combine 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, and 2 teaspoons of chopped fresh thyme. Add a bit of salt & pepper to taste.

Give the dressing a stir or whisk to combine. Unlike my photo, it’s easier to stir the dressing together before you add the walnuts.

IMG_9095

But, if like me you forget and dump your 1/2 cup of chopped walnuts in early, the dressing will still stir up just fine.

IMG_9096

Use a paper towel to blot any remaining moisture from the green beans. This seems like an unnecessary step but is actually very important. We don’t want any extra moisture on the beans or they will steam rather than roast in the oven. Dry those beans.

IMG_9097

Add the green beans to the bowl of dressing and toss to coat.

IMG_9098

Place the beans and walnuts on a foil lined tray in a single layer.

IMG_9099

Bake at 400 degrees for 10-15 minutes giving them a little toss about halfway through the cooking time so they cook evenly on all sides.

IMG_9104

I like my beans a little crisper so I roasted them for only about 12 minutes. If you like yours more tender, roast them just a bit longer, up to 20 minutes.

Right when they come out of the oven, squeeze the juice of half a lemon over the warm beans.

Place them in a serving dish and dot with nice crumbly goat cheese, about 1/3 cup. Try to choose a goat cheese that is crumbly rather than creamy for the best results.

If goat cheese isn’t your thing, feta cheese is a great substitution (and was also the cheese suggested in the original recipe).

Roasted Green Beans with Walnuts & Goat Cheese

Green Beans with Walnuts & Goat Cheese can be served warm or at room temperature.

Roasting vegetables is such a simple and easy way to transform something like the humble old green bean into a spectacular side dish. Adding walnuts and goat cheese doesn’t hurt either!

Here’s the recipe – adapted from Bountiful: Recipes Inspired by Our Garden

Roasted Green Beans with Walnuts & Goat Cheese

By the way, this is the same cookbook that brought you those Braised Brussels Sprouts with Pancetta. I have my eye on a many more recipes to come. For those of you who garden, this might be a book for you!

Share This

Deliciousness

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on tumblr
Share on digg
Share on stumbleupon
Share on email

3 Responses

  1. Mike’s quote on these: “Oh my. Oh my god. I could eat the whole bowl.” That was even with me forgetting the goat cheese! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

More MMMeals

Related Posts

Cranberry Port Sauce

Hi Friends! How is it possible that Thanksgiving is in 3 days? What happened to October? So, we’re getting in right under the wire with

Hatch Chile Chicken Enchiladas

Hatch Chile Season has come and almost gone so I thought I’d better get back to Idiot’s Kitchen to evangelize about these awesome, seasonal peppers.

Remembering Cody

Dear Friends, I hope you will permit me a moment of remembrance for a dear friend to me and to Idiot’s Kitchen. My friend Cody