Try roasting green beans for a change

BY LEE SVITAK DEAN - Star Tribune (Minneapolis)

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Why is it that the concept of roasted beans sounds so foreign? These are wonderful, inspired by those served at 20.21, Wolfgang Puck's restaurant at the Walker Art Center in Minneapolis. They remind me of green French fries. The beans can be roasted at whatever temperature your oven is already set, if you are cooking something else at the same time. From "Come One, Come All, Easy Entertaining With Seasonal Menus" (Minnesota Historical Society Press, $29.95).

ROASTED GREEN BEANS

1 1/4 pounds fresh green beans, ends trimmed, if desired

Olive oil

Coarse salt

Freshly cracked pepper (tricolor peppercorns look particularly nice)

Preheat oven to 350 degrees (see variation).

Toss in olive oil and place in baking dish. Roast in oven 15 to 20 minutes or so, until the beans are cooked through. They will have shriveled slightly.

Remove from oven and sprinkle with coarse salt and pepper. Serve immediately.

Variation: Add a sprinkling of black sesame seeds, which are available in the spice section of upscale supermarkets. Or, roast the beans with 1/2 cup raw cashews.

Serve 6, each with 39 calories, 2 grams fat, 5 mg sodium, 6 grams carbohydrates, 2 grams protein, 3 grams fiber. Diabetic exchanges per serving: 1 vegetable, 1/2 fat.

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