I tried another recipe from Cooks Illustrated, this time their quirky take on green beans. They suggested that roasting them into shriveled wonders was actually tasty, despite the unappealing photo. I had to give it a shot, since I love fresh green beans. The recipe was very easy. After washing and trimming the ends, I placed them on a foil-lined, rimmed baking sheet and sprinkled with olive oil (Greek kalamata olive oil was good here) – about one tablespoon per pound of beans – and salt and pepper. After tossing, I spread them out evenly and roasted in a 450F oven for 10 minutes. After mixing and tossing, I roasted them another 5-7 minutes until the beans were fairly shriveled and brown in spots. The beans had a delicious caramelized flavor, something much deeper added to the basic fresh taste of the beans. I served them alongside a piece of roasted salmon fillet, which I’d spread with some of the leftover olive oil and fennel vinaigrette I used atop the fennel and red onions I roasted last weekend. All together, it was a great meal!