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Nutrition Facts
Serving Size 1 (152g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 93
Calories from Fat 46		(49%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 325mg		9%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 5.2g	20%
	Sugars 2.2g
Protein 3.3g		6%
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Mediterranean Roasted Green Beans with Slivered Almonds

Recipe #21300 | 25 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bev
Mar 3, 2002

Roasting green beans is a common method of bringing out the bean's natural sweetness, in the Mediterranean. A delightful and easy method for preparing green beans.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/4 lbs green beans, trimmed
salt
freshly ground black pepper
2 tablespoons slivered almonds

Directions

1
Preheat oven to 425*.
2
Lightly oil a baking sheet and set aside.
3
Combine the broth, lemon juice and oil in a glass measuring cup.
4
Place the beans on the prepared baking sheet and drizzle with the broth mixture.
5
Spread the beans out into a single layer.
6
Roast for 8 minutes.
7
Remove the baking sheet from the oven.
8
Season beans with the salt and the freshly ground pepper, then stir and turn over.
9
Sprinkle with the almonds.
10
Roast for an additional 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned.
11
Serve immediately.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables
Main Ingredient > Fruit > Nuts
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: LonghornMama

On Dec 25, 2008

These were absolutely wonderful! Made as directed and wouldn't change a thing. The veggie broth and fresh lemon juice added a wonderful flavor. Not as heavy on the oil as a lot of roasted veggie recipes, and I certainly didn't miss it. Thanks for sharing the recipe!

0 people found this review helpful

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From: SmoochTheCook

On Aug 21, 2007

I made these with our dinner tonight and did everything as written, but for some reason, they came out really, really rubbery. Great taste to them, but some were too tough to even chew. I don't know if it was my oven or what, but hey, I got to try roasted green beans. Thanks!

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From: Bergy

On Mar 12, 2002

We really enjoyed your recipe. I used frozen beans (Love fresh but I have scads in the freezer from last years garden) and defrosted them, drained off excess water, omitted the 2 tbsp water, sprinkled a bit of powdered veg broth mix over them and them followed the rest of the recipe. I nearly overdid them, got a little careless, they had a lovely taste and a crunchy feeling texture because of the almonds. I used a bit more almonds Thanks Bev ,this is a keeper,

2 people found this review helpful

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From: LizzieBug

On Oct 4, 2005

This will be my default method for making green beans from now on! I just used extra virgin olive oil instead of the oil/chicken broth/lemon juice mixture. I also added a few cloves of minced garlic and a generous handful of almonds. It was superb. The roasting really developed the flavors beautifully. I would proudly serve this to dinner guests!

1 person found this review helpful

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