Recipe: $2.55 | Per Serving: $0.64 | Yield: 4 Servings
We all know green beans are a mainstay of Thanksgiving dinner, but I think it’s time to look far (far, far) beyond the canned beans and the casserole. Let’s focus on fresh green beans, roasted with a little garlic, olive oil, and balsamic vinegar.
Fancify those beauties with some balsamic vinegar, and a whole bunch of crushed garlic and you’ve got a super easy side dish for Thanksgiving. The key is to roast the beans at a higher temperature – 475ºF for a slightly shorter period of time – just 8-12 minutes.
This year we’ll be in Japan for Thanksgiving, so we’re hosting Friendsgiving at our apartment. Thursday is a regular working day in Japan, but Monday happens to be a holiday, so it’s a Monday afternoon Friendsgiving in Japan for us. Unfortunately, procuring a turkey has proved difficult – nah – nearly impossible. We did find The Meat Guy, who will send you a fully cooked, but frozen turkey. You have to figure out how to thaw and heat it though. Since we don’t have an oven, and our fridge is not much bigger than a dorm-room mini fridge, I just want to buy a cooked turkey that shows up hot. I don’t even like turkey that much. I’m all about the sides. Looks like we’ll be serving Costco rotisserie chickens? Sorry, guys.
But we’ve got sides and appetizers! Garlic roasted green beans, sun-dried tomato feta yogurt dip, rosemary stuffing, creamed spinach, mashed potatoes, and cranberry salad. Let’s just hope it all works out – from our impossibly teeny tiny miniature kitchen.
- 1 pound fresh green beans, trimmed – $2.15
- 3 cloves garlic, minced – $0.15
- 1 Tablespoon olive oil – $0.10
- 1 teaspoon balsamic vinegar – $0.10
- 1/4 teaspoon salt
- Wash and trim the fresh green beans.
- In a large bowl, mix together the garlic, salt, olive oil, and balsamic vinegar. Toss the green beans to coat well.
- Place in an even layer on a parchment-lined baking sheet and roast on 475ºF for 8-12 minutes or until they’re getting slightly roasted, but before the garlic turns dark brown.
Double or triple this recipe to feed a crowd!
UPDATE: I originally wrote 1 Tablespoon balsamic vinegar, but I recommend starting with 1 teaspoon instead. You can always add a little more when you serve them.