Oven Roasted Curry Green Beans

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) 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. 


recipe kudos to Sally Mimura Sarin of Great Lakes Tea & Spice Kiosk, West Bloomfield, MI

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