Wednesday, January 8, 2014

Roasted Green Beans with Rosemary and Walnuts

Roasted green beans are a versatile side dish that goes well with roasted meats such as turkey, chicken or roast beef.  It also makes a quick and easy vegetarian meal served with potatoes or rice pilaf.

The method is fairly simple.  Coat the green beans with olive oil and seasoning, toss it together with rosemary and walnuts and bake it for 15-20 minutes.  Quick and easy.

This recipe is the same as the roasted green beans with butternut squash, simplified to exclude the butternut squash for a quicker side dish recipe when time is short.

Servings:  3-4
Prep Time: 10 minutes
Cooking Time: 20 minutes


1.5 lbs. Green Beans (kept whole with stems removed)
2 Tablespoons Olive Oil
Salt & Freshly Ground Pepper
3 Tablespoons Fresh Rosemary leaves
3/4 Cups Walnuts crumbled

Preheat the oven to 450 degrees Fahrenheit.  Line a rimmed baking sheet with aluminum foil.  Scatter the green beans on the lined baking sheet.  Drizzle the olive oil over the beans and season with salt and freshly ground pepper.  Using your hands, toss the ingredients together until the green beans are well coated with oil.  Spread the green beans into a single layer over the baking sheet.  Sprinkle the rosemary leaves and walnuts over the beans.  Place the baking sheet into the oven to bake for 10 minutes.   Remove the sheet and use tongs or a spatula to toss the green beans over.  Return the baking sheet to the oven and bake for another 5-8 minutes or until the beans begin to show brown spots.   Remove from the oven and serve warm.  Enjoy.

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