Roasted Green and Yellow Beans

[Guest guest]

My kids eat these like french fries.

 

Roasted Green and Yellow Beans

 

In advance: Blanch the beans and refrigerate for up to two days.

3/4 pound fresh green beans, ends trimmed

3/4 pound fresh yellow wax beans, ends trimmed

About 4 tablespoons peanut or olive oil

salt and freshly ground black pepper to taste

3 tablespoons toasted slivered almonds (optional) I have also used cashew

pieces

 

 

Preheat the oven to 350 degrees.

Bring a medium saucepan of salted water to a boil. Add the beans, return to a

boil and cook just until brightly colored, about 2 minutes, depending on the

thickness. Transfer to a colander, drain and immediately rinse with cold

running water. Pat the beans dry.

Place the beans in a single layer in a shallow roasting pan (may need two pans)

and drizzle with the oil, tossing to coat well. Season with salt and pepper to

taste. Roast until they are tender, about 8 minutes.

If desired, about 1 minute before the beans are ready, add the toasted almonds,

toss to combine and roast for another minute. Serve hot.

Makes 6 to 8 servings.

Calories 80, Fat 6 g, Carbs 6 g, Sodium 49 mg, Fiber 3 g.

 

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail