I have said it before, now I’ll say it again:
I was wrong about Emeril.
I used to loathe his old show with every fiber of my being – all that BAM! stuff – but his recipes are pretty darned spot on. His French bread, for example, is wicked simple to toss together, and makes two pretty darned fantastic loaves.
The same for these green beans – tossed in some seasonings and oil, then roasted.
Emeril uses fresh green beans, I rely on frozen haricot verts (very thin, French style beans) because they are my favorite, and I can keep a couple of bags in the freezer for whenever the mood strikes.
The mood is striking rather more often after I found this recipe.
•12 oz haricot verts, thawed and drained
•2 tbsp olive oil
•1/2 tsp sea salt
•1/2 tsp seasoned salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
Season the green beans, then drizzle on the olive oil and toss to coat.
Place in a baking dish, then roast in the hot oven for 12 to 15 minutes, stirring after six minutes. They should still be vibrantly green and crisp tender.
I plan on experimenting with the next batch; mebbe adding some Worcestershire or sherry peppers sauce before roasting, or shaving a bit of Parmesan or balsamic BellaVitano cheese over them fresh out of the oven.