Lime Roasted Green Beans With Marcona Almonds Recipes

LEMON-ROASTED GREEN BEANS WITH MARCONA ALMONDS

Lemon-Roasted Green Beans with Marcona Almonds image

Provided by Molly Stevens

Categories Side Roast Thanksgiving Low Fat Vegetarian Low Cal High Fiber Lemon Almond Green Bean Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

ROASTED GREEN BEANS WITH LIME JUICE

Roasted Green Beans With Lime Juice image

Kick up your frozen green beans with some lime juice. These go great with pork or any other tuscan style dish. I recently made this with frozen Italian green beans and it turned out wonderfully.

Provided by joshuainboden

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb green beans (Fresh or Frozen any style)
3 tablespoons butter (Reduce or substitute if you like)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon ground pepper
1 -2 tablespoon lime juice (Minimum 1tbsp, this is a key ingredient)

Steps:

Heat oven to 380°F.
Prepare and grease a baking pan.
Melt Butter and combine butter with olive oil and dry ingredients. Toss the green beans in this mixture until evenly coated.
Pour coated green beans into greased pan and spread out evenly. A glass baking dish works well here.
Cook this for approximately 35 minutes or until the green beans on the top begin to lightly brown on the tips.
You may also broil these at the end to help brown and crisp your beans.

Nutrition Facts : Calories 144.3, Fat 12.2, SaturatedFat 6, Cholesterol 22.9, Sodium 649.9, Carbohydrate 8.9, Fiber 4, Sugar 1.8, Protein 2.3

PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS

Pan-Roasted Green Beans With Golden Almonds image

This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.

Provided by Tara Parker-Pope

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
8 ounces green and/or wax beans, trimmed
1/4 cup blanched whole almonds, coarsely chopped
3 tablespoons extra-virgin olive oil, plus more as needed
1 large shallot, minced
1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
1 lemon
Freshly ground black pepper

Steps:

Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams

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Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
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