Sarasota's Roasted Green Beans and Olives

Name: Sarasota's Roasted Green Beans and Olives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 Individual Servings, 4-6 serving(s)
Ingredients: 2 lbs green beans (stem end trimmed); 1 cup kalamata olive, cut in half; 2 large shallots, thin sliced; 1/2 teaspoon red wine vinegar; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 2 teaspoons olive oil (for roasting); 1/2 teaspoon salt; 1/4 teaspoon pepper

Submitted by SarasotaCook

"Simple and quick. If you are cooking in the oven, why not do your vegetables too. This is so easy. And NO dirty pots or pans, just toss the foil in the trash. Roasted green beans with olive oil, salt and pepper. Warm shallots and olives, then a drizzle of red wine vinegar and a little seasoning. If you want you can garnish with some feta cheese, but it is just as good with or without. Serve with any of your favorites."

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Ready In:: 35mins
Ingredients:: 9
Yields:: 4-6 Individual Servings
Serves:: 4-6

ingredients

2 lbs green beans (stem end trimmed)
1 cup kalamata olive, cut in half
2 large shallots, thin sliced
¹⁄₂ teaspoon red wine vinegar
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon red pepper flakes
2 teaspoons olive oil (for roasting)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper

directions

Beans -- Trim your beans and then toss in a bowl with 1 1/2 teaspoons olive oil, salt and pepper. Then on a baking sheet lined with foil, lay out your beans.
Olives -- On a piece of foil, about 10x10, add the olives, shallots and 1/2 teaspoon olive oil and a pinch of red pepper flakes. Toss lightly and wrap up the foil like a little pouch. Set that on the baking sheet next to the green beans.
Roast -- In a 400 degree oven middle shelf, cook for approximately 20 minutes. Now depending on your oven, they may take as little as 15 or as long as 25. Just until they get tender and then start to brown.
Finishing -- Once the beans are done, remove them to a serving bowl, add the olives and shallots, red wine vinegar, oregano and toss well. Taste for seasoning, you may want to add a little extra salt and pepper, and you can even drizzle a little more olive oil on if you want.
Serve -- Just toss everything well and if you want, you could add some crumbled feta cheese, but I like the green beans and olives just as is. ENJOY!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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