You know what gets me excited?!
Green beans. Last week we weren’t such best friends, but right now green beans are making me jump up and down and they convinced me to eat them cold…for breakfast…on a Sunday, the pine nuts that taste slightly like buttery popcorn and sundried tomato that hasn’t lost all it’s salty acidity.
Yes, while doing research for Thanksgiving sides I discovered recipe after recipe of green beans sides.
The beauty of green beans is their subtlety, they allow other flavors to work well with them and even the simplest of recipes can result in a successful dish to serve alongside the stars of the day.
Thanksgiving is usually all about pie and it always makes me think about my non-blood sister Bobbie in Mississippi and the only Thanksgiving I spent with her six long years ago. Or Turkey, the notion that people have to pre-order their Turkeys is fascinating considering I’ve never even seen someone pre-order anything at a supermarket.
The sides are just as vital as the main and the variation in what people serve on that third Thursday every Thanksgiving is as individual and unique as every family celebrating it.
The most important feature of course is that they can be thrown together and served as quickly as possible and this recipe does just the trick.
Roasted Green Beans with Sundried Tomatoes
Adapted from My Recipes
1 pound fresh green beans, trimmed
1/3 cup sundried tomatoes, chopped
1/4 cup pine nuts
2 tablespoons butter, melted
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 220°C/425F.
Place all ingredients in a bowl and toss to coat evenly.
Place in an even layer into a baking pan and bake for approximately 12-15 minutes, stirring to cook evenly.
Remove and serve immediately.