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Recipe

Roasted Green Beans

Diana Andrews By Diana Andrews February/March 2017 Issue
Scott Phillips

Servings: 4

Roasting green beans creates caramelized notes that pair well with bright lemon zest. Serve the beans with roasted chicken or seared salmon, or use them in Roasted Green Bean Panzanella.

Ingredients

  • 1 lb. green beans, trimmed
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest (optional)

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat to 425°F.
  • On a rimmed baking sheet, toss the green beans with the oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and spread in a single layer. Roast until the bottoms begin to brown, about 15 minutes. Toss, rearrange on the baking sheet, and roast until tender and golden brown in places, about 5 minutes more.
  • Toss the beans with the lemon zest, if using, season to taste, and serve.
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Reviews (1 review)

  • User avater
    Pielove | 01/16/2017

    Yum! Easy and a tasty break from the usual steamed green beans. Will be making this again!

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