We don’t love very many vegetables in our family, but this is one recipe that everyone loves. It is another Cooking Light recipe that I have been using since it was in the magazine in July 1999.
Ingredients
- 1 1/4 pounds green or wax beans, trimmed
- 2 tablespoons slivered almonds
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
Directions
- Preheat oven to 450°. Combine all ingredients in a jelly-roll pan, tossing well. Bake at 450° for 10 minutes or until beans are tender and browned, stirring occasionally.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Just found your blog off of the Daring Bakers Blogroll…it is g-r-e-at! All your food looks delicious! This green beans would be perfect with some chicken and rice for dinner!
healthy! I like how you include the nutritional info too!
I don’t own an oven at home, just a stove and a microwave oven. How else may I cook the beans to taste similar to your baked recipe?
-edna
http://www.eatblogger.blogspot.com
Edna – thanks for asking about this recipe. Cook’s Illustrated has a great recipe with similar flavors that you can make on the stove. You heat the oil in the pan until just smoking, add the beans, salt and pepper. Cook until spotty brown 4 to 6 minutes. Add 1/4 cup water, cover and cook until beans are bright green and still crisp, about 2 minutes. Remover cover, increase heat to high and cook until water evaporates 3 to 60 seconds. Add 1 T. butter, garlic and basil, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice, adjust seasoning with salt and pepper. Add toasted slivered almonds. Serve immediately.