Roasted Green Bean Salad with Pine Nuts, Parmesan and Scrambled Eggs
Nick made this for one of our weekend breakfasts. I found the recipe in Asparagus to Zucchini and it sounded tasty. We had never roasted green beans before, but we found out that it's a fun method. Simply toss the beans with olive oil and spread them in a single layer on a baking sheet, and pop them in a 425 deg oven for 15 minutes, stirring halfway through. Once roasted, Nick tossed the beans with garlic, white wine vinegar, roasted pine nuts, parmesan, and salt and pepper. All those strong flavors played off of one another nicely and the salad was delicious alongside our eggs.
1 comment:
And you didn't tell me this when I had lots of green beans because. . . ?
Sounds great.
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