What do you do when you have an over-abundance of beautiful yellow and green beans from your local farmers market? When you’ve already made one of your latest salad obsession twice in a week; when you’re not in the mood to look up fancy recipes; when you really want to eat your veggies but what you’re really craving for are some salty fries?
Why, you make Green Bean Fries, of course.
Well technically, you make Yellow and Green Bean Fries.
During my weekly visit at the Charles Square Farmers Market, I bought a bunch of these pretty yellow and green beans from Kimball Fruit Stand. Last night, as I was settling down to catch up on all my DVR shows, I started craving for some easy-to-nibble finger foods. But I was also craving for something healthy, especially after all the chocolate I’ve been eating. Finger food that’s healthy? That’s when inspiration came to me: why not make some roasted vegetable fries?? It was rainy and cold anyway, the perfect night for some roasted veggie action. Visions of crispy, roasted green beans started dancing in my head.
I immediately got to work:
prep your beans: rinse, then cut the ends off
toss the yellow and green beans with some olive oil, salt, pepper and chili flakes
roast at 450 degrees for about 40 minutes, until brown and crispy
How easy was that? Now, ladies and gentlemen, this is when a flash of brilliance hit me. I just made green bean fries – and in all honesty, I don’t even like french fries that much. But trufle fries? That’s another story. It’s hard for me to say no to those. And I remembered the little jars of truffle butter that I smuggled from bought in Tuscany…. So I shaved some delicate curls of truffle butter (just a little tiny bit, that’s all you need because the truffle flavor is so strong) and tada! I had Healthy Trufle Fries:
I dipped these in ketchup mixed with Sriracha. Then I had fries for dinner. If you haven’t tried roasted green beans yet, you should. Soon.
What’s an easy meal you pieced together from your farmers market finds?