Haricots Verts Rôtis à la Vinaigrette à la Moutarde (Roasted Green Beans with Mustard Vinaigrette)
For me, roasting vegetables is always my preferred method. Their vibrant colors remain intact, you get a little extra sweetness from the char or caramelization that occurs, and their texture is often on point. The key is a hot oven, plenty of seasoning and the right amount of fat – in most cases, olive oil. I like to zip these green beans up with a quick mustard vinaigrette. I think you’ll love it! It’s inspired by Ina Garten who makes a similar dish, but with feta cheese and it’s served cold. This is also delicious and a perfect summer side salad!
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!