Green Beans with Roasted Garlic & Toasted Almonds| Christy Rost
- 1 small head garlic
- 2 tablespoons olive oil, divided
- 1 ½ pounds green string beans, stem ends trimmed
- Coarse sea salt and freshly ground black pepper
- 1/3 cup sliced almonds, toasted, for garnish
One hour before serving, preheat oven to 400 degrees. Place garlic in a square of aluminum foil, drizzle with 2 teaspoons olive oil and gather foil together to seal in the garlic. Roast 45 minutes, or until the garlic is soft and fragrant.
Fifteen minutes before serving, steam the beans in a steamer basket set over boiling water until they are crisp-tender; keep warm.
Heat a large skillet over medium-low heat. Melt the butter in the skillet, add olive oil, and swirl to mix. Transfer the beans to the skillet and toss to coat with the butter mixture.
Remove the garlic from the foil package and squeeze the roasted cloves from their skins onto the beans. Season with salt and pepper and toss well to mix. Transfer the beans to a serving platter, garnish with toasted almonds, and serve.
Cook’s Note: To toast almonds, preheat oven to 325 degrees. Scatter almonds on a baking sheet and toast for 5 to 8 minutes, or until the almonds turn golden brown and become fragrant. Remove them from the oven, transfer them to a plate, and cool completely.
Yield: 6 to 8 servings