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Vegetables, Vegetarian

Roasted green beans with blue cheese

Roasted green beans with blue cheese
Ken Hively / Los Angeles Times

David Gremmels and Cary Bryant could be considered the accidental cheese makers. Three years ago they were scouting for blue cheese to stock a wine bar they planned to open in Oregon when they happened on Rogue Creamery in Central ... Read more

Total time: 30 to 45 minutes | Serves 4 to 6
  • 1 pound green beans, trimmed
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon sea salt, divided
  • Freshly ground black pepper
  • 1 large red pepper, cored and seeded
  • 1 Vidalia or other sweet onion, peeled
  • 1/2 cup walnuts
  • 2 to 3 ounces American blue cheese, preferably Rogue River smoked
  • 2 tablespoons chopped chives

Step 1Wash the green beans and dry well. Place in a large bowl and add 1 tablespoon of the olive oil and half of the salt. Season with pepper to taste. Toss to coat well. Spread on a rimmed baking sheet.

Step 2Cut the red pepper and onion into slices about the same thickness as the green beans. Place in a bowl and add the remaining oil and salt and season with pepper. Toss to coat well. Spread on a second rimmed baking sheet.

Step 3Heat the oven to 475 degrees. As it heats, toast the walnuts in a small baking dish, 5 to 10 minutes; watch carefully to be sure they don't burn. Cool, then coarsely chop.

Step 4Roast the vegetables until they're soft and starting to caramelize, 15 to 30 minutes, stirring and turning every 5 minutes to cook evenly without burning.

Step 5Transfer to a shallow serving dish. Sprinkle with the walnuts. Crumble the blue cheese over and sprinkle with the chives. Serve warm or at room temperature.


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