Recipe by Kozmic Blues
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.
Top Review by Sydney Mike
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 recipe #294221! 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]
- 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
Directions See How It's Made
- 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.