Lemon-Roasted Green Beans With Marcona Almonds
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Green Bean (trimmed)6 large
Marjoram (fresh sprigs)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (fresh)Directions:
1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F
2
Spray 2 large rimmed baking sheets with nonstick spray
3
Combine green beans, onion wedges, and marjoram in large bowl
4
Drizzle with oil, then sprinkle with coarse kosher salt and pepper
5
Toss; divide between prepared sheets
6
Roast vegetables 15 minutes
7
Reverse sheets
8
Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer
9
Transfer vegetables to bowl
10
Add lemon juice, grated lemon peel, and half of chopped almonds
11
Toss to coat; season with salt and pepper
12
Sprinkle with remaining almonds
13
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F
14
Spray 2 large rimmed baking sheets with nonstick spray
15
Combine green beans, onion wedges, and marjoram in large bowl
16
Drizzle with oil, then sprinkle with coarse kosher salt and pepper
17
Toss; divide between prepared sheets
18
Roast vegetables 15 minutes
19
Reverse sheets
20
Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer
21
Transfer vegetables to bowl
22
Add lemon juice, grated lemon peel, and half of chopped almonds
23
Toss to coat; season with salt and pepper
24
Sprinkle with remaining almonds