By | 21 September 2020

Ingredients

11/4 lb. fresh green beans, rinsed well and stem ends trimmed
1 small head garlic
1/4 cup plus 2 Tbs. extra-virgin olive oil
11/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 Tbs. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1/3 cup (about 11/2 oz.) pine nuts
1/4 cup coarsely grated Parmigiano-Reggiano
1 Tbs. coarsely chopped fresh flat-leaf parsley

Nutrition

220 CALORIES
4 PROTEIN
13G CARB
9G TOTALFAT
2.5GSATFAT
11G MONOFAT
4GPOLYFAT
0M GCHOL
340 MG SODIUM
4GFIBER

DIRECTIONS

Roasted green beans are elevated to standout status when combined with pine nuts and Parmigiano.

  1. Position racks in the top and bottom thirds of the oven. Heat the oven to 450°F.
  2. Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with1/4cup of the olive oil,1 Tbs. of the lemon zest,1tsp. salt, and1/2tsp. pepper.
  3. Spread the beans on a rimmed baking sheet and roast in the top third of the oven for10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another10 to 15 minutes.
  4. Meanwhile, spread the pine nuts out on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
  5. Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbs. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the toasted pine nuts, the remaining1/2Tbs. lemon zest, the Parmigiano, and the parsley. Serve hot or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *