Roasted Green Beans & Roasted Cauliflower

Original cookbook page 250

Two simple roasted vegetable recipes - perfectly seasoned green beans and golden cauliflower, both with crispy edges and tender centers.

Ingredients

• FOR ROASTED GREEN BEANS:
• 2 pounds green beans, trimmed
• ¼ cup olive oil
• 1 teaspoon kosher salt
• A few grinds of pepper
• FOR ROASTED CAULIFLOWER:
• 1 head cauliflower, trimmed and cut into 2- to 3-inch florets
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• A few grinds of pepper

Instructions

1. FOR ROASTED GREEN BEANS: Trim 2 pounds green beans. Toss with ¼ cup olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on 2 preheated rimmed baking sheets; roast at 425°F until crisp-tender, 20 to 25 minutes.
2. FOR ROASTED CAULIFLOWER: Trim and cut 1 head cauliflower into 2- to 3-inch florets. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450°F until golden and tender with some crisp edges, about 30 minutes.