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
Servings
8 servings
Servings
8 servings
Lemon Roasted Green Beans
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
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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Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

  • Vegan: skip the Parmesan
  • Replace asparagus with green beans or broccoli
  • Replace barley with short-grain brown rice
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
  2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
  3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
  4. Add tomatoes; stir in gently until heated through, about 3 minutes.
  5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve
Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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