On Sat, 7 Apr 2012 19:44:35 -0700, "Julie Bove"
> wrote:

>I am doing an Emeril Lagasse recipe for roasted green beans. Just the
>trimmed beans, EVOO, kosher salt (am using kosher sea salt) and black pepper
>(freshly ground of course). Mix, spread out on a parchment lined pan and
>roast at 425 degrees for 12 to 15 minutes until crisp tender. Turn once
>halfway.

Why not do this in a pan on the stove top, no need to light an oven...
that's the perfect stir fry dish... roasting green beens on their own
sounds stupid, will very likely turn out too dry/dehydrated.
What do you mean by kosher sea salt... all salt is kosher... but sea
salt would definitely not be acceptable for kashering and certainly
not for pickling/preserving. Who makes this "kosher sea salt"...
probably soak you like $20 a pound when you can buy a three pound box
of Diamond Crystal for less than a dollar a pound. Didja know that
sea salt is directly from the sea, *unrefined*, very good chance it
contains bits of used condoms and other bodily excretions, from gulls,
whales, and diseased humans. WTF would normal brained people want to
consume sea salt, may as well not bother with tap water, just scoop a
bucketful directly from the sea.