1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 4 servings |
||
| Calories 76 | ||
| Calories from Fat 36 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 273mg | 7% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 2.0g | ||
| Protein 2.9g | 5% | |
Menus using this recipe:
people who like this recipe also like:
By: Luby Luby Luby
Wonderful Curried Sweet Potato Soup
By: tigerduck
By: Seamouse
Oven Roasted Green Beans
By: Kozmic Blues
Nov 19, 2003
This is another simple yet tasty side dish. Please feel free to use any dried herb that you like in place of the basil. Sometimes I even add a few shakes of crushed red pepper flakes to give a little "heat" to the beans. If you'd like to cut back a little on the olive oil, a few tablespoons of water in the bottom of the pan will keep the beans from drying out too much.
SERVES 4
Ingredients
- 1-1 1/4 lb green beans or yellow wax bean, trimmed (can use a mix of both)
- 2 tablespoons slivered almonds
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2-4 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- salt & freshly ground black pepper
Directions
1
Preheat oven to 450 degrees.2
Line a baking or roasting pan with foil, and spray with a bit of non stick spray.3
Combine all ingredients on pan, and toss well with your hands to be sure all the beans are evenly coated.4
Bake in the oven for about 10 minutes, or until the beans are tender and slightly browned.5
Feel free to toss beans a couple of times as they are cooking.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: BarbryT
On Oct 20, 2008
I am not noting stars at this time . Quite good. Roasted in pan in butter/olive oil left from Tater-dipped Oven Fried Chicken #91575 The complexity of the flavors (basil, garlic, lemon)is great, and the crunchy bits left from the chicken were wonderful with the other flavors. But my beans were tough. On the other hand, it is that time of year...end of snap bean season. (Got Thursday at the LC Farmers' Market; roasted Sunday night.) Slivered almonds soggy before they cooled. Suggest adding already toasted slivered almonds, tossing to incorporate only the last few minutes of roasting. Plus, I would increase the lemon juice and maybe the zest too.
From: Chef*Lee
On Oct 12, 2008
These are great!!! I love the flavors!!! Mine took a little longer to roast, about 20 minutes but it was because I had a lot of beans and should have used 2 baking sheets. The foil made for easy clean-up in the end too!! The almonds were so good roasted in that lemon juice and garlic powder, they were a treat all by themselves!! Then the beans had all kinds of great flavors going on with the lemon, garlic, and basil. Loved these beans, thanks!!!
From: LonghornMama
On Jan 26, 2005
Fabulous! So, so good that I picked them off the pan all through dinner and ate the leftovers cold from the fridge the next day. I had a 16 oz bag of frozen extra fine whole green beans, tossed them with the other ingedients on the baking sheet. The beans thawed before they went in the oven so I cooked as directed. Only change was sliced almonds instead of slivered, so I added those just the last 4 min of cooking. Thanks, Kozmic Blues, this was great!
From: Judy from Hawaii
On May 3, 2005
Nice combination of flavors & textures. The only change I made was to use garlic salt rather than powder. Unlike Junebug, I found I needed to cook the beans much longer - almost 20 minutes - to get to tender crisp.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved