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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%
detailed view... how is this calculated?

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Oven Roasted Green Beans

Recipe #77004 | 20 min | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Andrew Mollmann

On Apr 29, 2009

Pretty good. Might try some other recipes before coming back to this one though.

0 people found this review helpful

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From: Sydney Mike

On Dec 13, 2008

ABSOLUTELY GREAT TASTE HERE & we l oved the combo of lemon, garlic & nuts with the beans! I did substitute lemon pepper for the S&P, but that was about it! Served it as part of a vegetarian lunch, along with Fennel, Pomegranate and Feta Salad! These beans are really a must-try for those who enjoy green beans! Thanks for posting! [Tagged, made & reviewed for one of my Raw Food groupmates in the Vegetarian/Vegan Recipe Swap 5]

0 people found this review helpful

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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!

4 people found this review helpful

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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.

3 people found this review helpful

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