Lemon Roasted Green Beans

Sometimes the simplest foods are most enjoyable.

Roasting the green beans brings out a different texture and flavor than boiling or even steaming them. The lemon zest gives this dish a delightful zip.

Or punch up the color and micronutrients by adding red bell pepper.

For a change of flavor, add chopped fresh herbs when the green beans come out of the oven. Experiment with fresh basil, parsely or dill instead of the mint.

Asparagus can also be prepared this way, simply use in place of green beans.

Variations

1. Add 1 red bell pepper, chopped and toss with green beans and minced garlic.
2. Add 1/4 cup pine nuts (or chopped almonds) with the green beans and minced garlic
3. Omit lemon juice and lemon zest and toss with 2 tablespoons finely chopped mint.

Lemon Roasted Green Beans

Print Recipe

• CourseVegetables

Servings

8 servings

Servings 8 servings

Lemon Roasted Green Beans Print Recipe CourseVegetables Servings 8 servings Servings 8 servings

Ingredients

• 3 tablespoons extra-virgin olive oil divided
• 2 pounds green beans trimmed and cut in ½” pieces
• 2 teaspoons garlic minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon peel finely grated

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat to 450°F. Brush a baking dish with 1 tablespoon extra-virgin olive oil.
2. Combine green beans and minced garlic,. Drizzle with oil, and toss well.
3. Roast vegetables 15 minutes. Mix. Continue roasting until green beans are tender about 10 more minutes.
4. Remove from oven, toss with lemon juice and lemon zest.
5. Season with salt and pepper to taste.

Recipe Notes

A Color My Food original recipe

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