Roasted Green Beans with Sage and Almonds

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I just realized that only one out of my five last posts have been about food. Whoops. Well I think we are about due. On that note I present to you a side dish that sings ‘fall.’ And it doesn’t even include pumpkin or butternut squash. (No offense to those fall players;  I made pumpkin gnocchi just the other day.) I usually will just saute my green beans with garlic, olive oil, a little butter, and almonds, but I had some sage to use up so this sort of fell into place and I couldn’t be happier with the result. It’s actually easier and tastes even better.

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I love the idea of saving money by eating at home so I asked my husband how much he thought a restaurant would charge for the whole dish. He got brownie points for reasoning that only a fancier restaurant would go to the trouble of serving roasted green beans with sage and guessed “For two sides? At least $9.” I don’t really care if he was only trying to stroke my ego because the dish cost less than $2.50 to make and 5 minutes hands-on time.  I chalk that up as a W.

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Adapted from Finger, Fork, and Knife.

Preheat oven to 395 degrees.

Line a roasting pan with parchment paper.

Toss:

2 big handfuls of trimmed green beans

about 5 fresh sage leaves

a little less than a 1/4 cup of almonds, roughly halved

with enough extra virgin olive oil to coat the ingredients and sprinkle with sea salt.

Roast for 15 minutes. If you need to buy yourself some time whilst attending to more attention demanding dishes, turn off the heat and leave the beans in the oven. They aren’t anything to write home about once they cool.

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