Prep 10 mins
Cook 10 mins
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.
- 1 -1 1⁄4 lb green beans (can use a mix of both) or 1 -1 1⁄4 lb 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
- Preheat oven to 450 degrees.
- Line a baking or roasting pan with foil, and spray with a bit of non stick spray.
- Combine all ingredients on pan, and toss well with your hands to be sure all the beans are evenly coated.
- Bake in the oven for about 10 minutes, or until the beans are tender and slightly browned.
- Feel free to toss beans a couple of times as they are cooking.
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]
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.
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!