I remember having a conversation with my sister a few years ago about how she loved roasting vegetables. I have been such a ‘boil or steam the veggies’ (if there are any veggies at all) person, it really took me some time to get my head around cooking a vegetable in the oven. I knew that it was going to be one of the techniques I was going to try this year as I grow my friendship with this food group.
My first attempt to roast included string beans. I have had string beans in some places where I was surprised that I could actually like them, and I have had string beans that I didn’t like at all (and that didn’t surprise me). This recipe was… okay. Or, I should say, this attempt with this recipe was okay. It will likely be revisited and I will continue to experiment with this recipe, this veggie, this method.
I think this method helps a vegetable show off. Whatever you put with it for seasoning (done correctly) is like a perfect scarf or hat near a woman’s face. Additional flavors can show off different features of the string bean, but the string bean (or whatever the veggie is) can be the star.