Author Notes
Seasonal Fall Veggie Recipe
—Tyler
Ingredients
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1 pound
green beans, trimmed
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2 tablespoons
mixed oil
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1 pinch
coarse sea salt
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1
large garlic clove, minced and roasted
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1/4 cup
fresh toasted pepitas in garlic oil
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1 sprig
fresh tarragon, chopped
Directions
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Blanch green beans in boiling water with salt and 1 tablespoon olive oil (5 minutes).
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Roast pepitas in pan with oil and ½ of garlic, toss until lightly browned.
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Sprinkle with salt and pepper to taste, place in oven at 400 degress for 10 minutes.
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Roast remaining garlic with tarragon over oil for 20 seconds on high heat.
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Combine with beans and pepitas until thoroughly coated. Season with sea salt.
(Credit: Between The Bread)
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