Roasted Green Beans with Balsamic-Browned Butter

By gnoll

Made these tonight for the missionaries. Delicious!!!
-Lexi

Ingredients

• 1 – 1 1/4 pounds fresh green beans, rinsed, trimmed and dried
• canola or olive oil cooking spray
• 1/8 teaspoon kosher salt
• a pinch (about 1/16 teaspoon) black pepper
• 2 tablespoons sliced almonds
• 1 1/2 tablespoons butter
• 1 1/2 teaspoons reduced-sodium soy sauce
• 3/4 teaspoon balsamic vinegar

Details

Servings 4
Adapted from twohealthykitchens.com

Preparation

Step 1

Preheat oven to 475°. Prepare a baking sheet by covering it with parchment paper.
Arrange green beans in a single layer on baking sheet. Don’t overcrowd them (use a second baking sheet if needed), or they won’t roast properly.
Spray beans lightly but evenly with cooking spray and then sprinkle with salt and pepper.
Roast beans for about 13-15 minutes, until crisp-tender with nicely browned, seared spots, stirring them once about halfway through.
When you remove the beans from the oven, place almonds, spread on a fresh piece of parchment, onto the baking sheet and roast them for 1 – 1½ minutes. Check them and watch closely – at this high temperature they toast very quickly and can burn easily.
Meanwhile, as beans are roasting, begin making browned butter sauce. Place butter in a small saucepan over medium heat. Continue cooking, gently swirling the pan or stirring occasionally, until the butter has melted, foamed and turned a rich golden-brown with little specks of milk solids in the bottom of the pan. This will take anywhere from about 5-10 minutes, varying greatly depending on how powerful your burners are.
Remove butter from heat and add the soy sauce and vinegar. (Lean away from the pan as you add them because they will cause the butter to splatter up.)
To serve, place beans on a serving plate, drizzle browned butter sauce over top and toss the beans lightly to coat, then sprinkle with almonds.