3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of UP EVOO
Sea Salt, to taste
Cracked black pepper, to taste
minced garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of Traditional Balsamic Vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you’d prefer, you can leave the beans whole. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they’re evenly coated. Season to taste with the salt, cracked black pepper, garlic and crushed red pepper.
Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you’ll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
Toss in sliced onion and crumbled bacon with your beans!