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,
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!
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!
I love roasted vegetables. These were wonderful with a nice nutty flavor. I used fresh green beans and went a little lighter on the oil, maybe 2 teaspoons instead of the full tablespoon. The almonds were sliced instead of slivered. This was served with Fish Fillets With Feta and Tomatoes and Rice in a Jar--4 Versions with the Lemon Dill variation.
We found these to be a very simple tasty way to make green beans. I love any roasted vegetable and these were no exception. Great!
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!
I thought the roasting was a nice touch, especially for the almonds. Overall, it was a bit bland for a "special" vegetable - not much more flavor than plain steamed.