2 pounds fresh haricots vert or very slender green beans
2 Tablespoons extra virgin olive oil
1 ¼ teaspoons Organic Madras Curry Blend
Kosher salt and freshly ground black pepper to taste
Preheat oven to 450°F (425°F convect). Wash beans and pat dry. Place in a large, heavy baking dish, lined with foil if desired. Toss with olive oil to coat well. Sprinkle on Organic Madras Curry Blend, Himilayan Pink Salt (or kosher salt)http://teaandspice.com/product.php?id_product=144 and black pepper, and toss again. Place in oven and roast for 7 minutes. Remove the beans from oven, toss well, and set them back in to cook for another 7 minutes. Check and cook longer if desired. Serves 8 or more.
Notes: Substitute asparagus for the beans, or use a mixture of both. Grape tomatoes are a great addition. Toss a pint with olive oil and add to the pan with the beans after the first 7 minutes. Thinly sliced shallots or red onions are also good additions.