Why does something so wrong feel so right?
I’m talking about eating garlic here, ya’ll. It’s something we all enjoy. That tangy punch of flavor is just so good when it hits your tongue.
But it is also the worst stench to have lingering on your breath.
That’s not going to stop me, though. I put it in almost everything I cook. It livens these dishes right on up! Take these simple green beans.
Well, they were simple until garlic happened to them. Fresh green beans + a whole lotta garlic = tasty vegetables.
Who can object? No one.
You have to use fresh green beans for this to turn out right. Canned or frozen beans won’t work here. The fresh ones will turn out just a little bit tender but still have a good bite to them and the garlic roasted up and in between the beans, will make you forget all about your breath.
- 1lb of Fresh Green Beans
- 4 to 5 cloves of Garlic sliced
- 1 tablespoon of Olive Oil
- pinch of Sea Salt
- pinch of black pepper
- big pinch of granulated garlic
- Preheat your oven to 425 degrees.
- Wash your green beans, cut the stems off. Then spread them onto a cookie sheet.
- Slice up all of your garlic. You can be carefree here, if you’d like and just chop it all up into small pieces if that’s easier than trying to create uniform slices. Toss the garlic on top of your green beans.
- Drizzle olive oil all over the vegetables. Sprinkle the granulated garlic, salt and the pepper.
- Toss the beans and garlic with your bare hands. Rub it all together, making sure that everything gets coated in Olive Oil, especially the garlic because you want it to turn tender and sweet and not char up and get bitter.
- Spread everything out so that you have an even layer on the sheet before placing it in the oven.
- Let it cook for 15 to 20 minutes.