ROASTED BEANS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
- Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
GREEN BEANS WITH ROASTED GRAPE TOMATOES
You'll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.-Michaela Rosenthal, Woodland Hills, CA
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine oil and lemon zest. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once., Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate., Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.
Nutrition Facts : Calories 45 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 72mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ZERO-POINTS-VALUE ROASTED GREEN BEANS AND FRESH TOMATO
THE best green beans I have ever eaten!!!!! My husband and I were fighting over them!!! He could not believe they were from Weight Watchers. I use frozen whole green beans that I let thaw on the counter, a ton more garlic and fresh basil because we just LOVE those two together. Delish!!!!!!!!
Provided by Palmtreesbend
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
- Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes, 25 minutes if using frozen.
- Meanwhile, in a medium bowl, combine tomatoes, basil, garlic, salt and pepper; set aside.
- When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled. Yields about 1 cup per serving.
Nutrition Facts : Calories 48.1, Fat 0.4, SaturatedFat 0.1, Sodium 300.9, Carbohydrate 10.6, Fiber 3.8, Sugar 5.2, Protein 2.8
ROASTED GREEN BEANS
I don't remember how I came up with this recipe but my family and I really enjoy it. The green beans come out a little crispy but still tender. I started making this when I was on weight watchers. One serving is only 1 point!
Provided by lovestocook 6
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash green beans and remove stems.
- Slice leek in half lengthwise, wash well and thinly slice crosswise.
- Wash mushrooms and cut in half.
- Mince garlic.
- Combine in a large bowl and toss with oil and salt.
- Transfer to a large baking sheet coated with cooking spray and roast for 20 minutes at 400 degrees stirring once. sprinkle with a little fresh lemon juice if desired.
Nutrition Facts : Calories 75.7, Fat 1.4, SaturatedFat 0.2, Sodium 1759, Carbohydrate 14.6, Fiber 5.1, Sugar 3.5, Protein 3.9
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Tomato Salad
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
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