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This recipe works equally well with asparagus. You could also pan fry the vegetables instead of roasting in the oven, to save time and to prevent your galley heating up too much.
Serves 4 Preparation Time: 10 Minutes |
| 1 lb green beans, trimmed | 1 teasp Dijon mustard |
| 2 tblsp olive oil | 1/2 teasp sugar |
| Salt | Freshly ground black pepper |
| 1 tblsp white wine vinegar |
Heat the oven to 450 degrees F.
In a large roasting pan, toss the green beans with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Roast beans for about 25 minutes until tender and slightly browned, stirring twice.
Meanwhile, prepare the vinaigrette. In a small bowl combine the vinegar, mustard, sugar, pepper and 1/4 teaspoon salt. Whisk in 2 tablespoons of olive oil. When the beans are done, in a large serving bowl toss the beans with the vinaigrette. Add a few shavings of Parmesan just before serving.