Every great dinner needs a terrific vegetable side dish. So as not to distract from the main dish, the veggie side should be tasty, but not labor intensive. An added bonus is when some of the prep steps can be done ahead of time. If you are with me on these points, I’ve got a green bean recipe for you to try!
Fresh green beans are not in season right now, but they are still readily available, as they are a favorite vegetable during the holidays. Green beans are the unripe fruit of the common bean plant. Originating in Central and South America thousands of year ago, Native Americans planted them alongside corn to allow the vining bean plant version (pole beans) to use the corn stalks for support. (The other variety of bean, the bush bean, grows as a short, self-supporting bush.) The beans were introduced to the Mediterranean region in the 15th century.
In home gardens, green beans are the third most commonly grown vegetable, behind tomatoes and peppers. They provide many health benefits and are a good source of a host of vitamins and minerals for us. And a delicious vegetable side for any protein!
Green Beans with Garlic, Lemon, and Pine Nuts
Green Beans with Garlic, Lemon, & Pine Nuts (adapted from onceuponachef.com) Makes: 6 – 8 servings
Ingredients:
- 1/3 cup pine nuts
- 2 pounds fresh green beans, stem ends trimmed
- 10 cloves garlic, peeled and thinly sliced lengthwise
- 6 tablespoons extra virgin olive oil
- 1-1/2 tablespoons lemon zest
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1-1/2 tablespoons freshly squeezed lemon juice
- 6 tablespoons grated Parmesan cheese
Instructions:
Preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts. Stir them frequently, until they are golden, about 3-5 minutes. Immediately transfer them to a small bowl to prevent further cooking. Set them aside.
Toast the pine nuts
Place the trimmed green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar to the bowl and toss it all together well.
Toss the beans with the oil, garlic, seasonings, and sugar.
Transfer the mixture to the prepared baking sheet. Roast the beans and garlic for 15 minutes. Stir them with a spatula to promote even cooking, and continue roasting until the beans are tender throughout, about 10 minutes more.
Roast the green beans.
Add the lemon juice, Parmesan cheese, remaining lemon zest, and pine nuts to the beans and toss well.
Toss in the zest, juice, cheese and pine nuts.
Season to taste with salt and pepper before serving.
Season & serve!
Green beans are a perfect veggie side! ~Linda
Green Beans with Garlic, Lemon, & Pine Nuts (adapted from onceuponachef.com) Makes: 6 – 8 servings
Ingredients:
- 1/3 cup pine nuts
- 2 pounds fresh green beans, stem ends trimmed
- 10 cloves garlic, peeled and thinly sliced lengthwise
- 6 tablespoons extra virgin olive oil
- 1-1/2 tablespoons lemon zest
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1-1/2 tablespoons freshly squeezed lemon juice
- 6 tablespoons grated Parmesan cheese
Instructions:
Preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts. Stir them frequently, until they are golden, about 3-5 minutes. Immediately transfer them to a small bowl to prevent further cooking. Set them aside.
Place the trimmed green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar to the bowl and toss it all together well. Transfer the mixture to the prepared baking sheet.
Roast the beans and garlic for 15 minutes. Stir them with a spatula to promote even cooking, and continue roasting until the beans are tender throughout, about 10 minutes more.
Add the lemon juice, Parmesan cheese, remaining lemon zest, and pine nuts to the beans and toss well. Season to taste with salt and pepper.