The Secret to Perfectly Roasted Green Beans – Recipe

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Perfect Roasted Green Beans The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get those beautiful, caramelized brown spots on the surface of most of the beans without either over- or under-cooking the insides. Run the heat too high and you’ll burn the outside before the inside is done; run it too low and you’ll end up with mush. The solution is simple, but it involves a two-step cooking process and a tool so feared, hated, and misunderstood that I’m almost afraid to whisper it’s name. . . .

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