There are many uses for canned green beans but they simply can't compete with fresh. This has proved to be an easy, quick way to serve them up on a week night. If you're a working girl like me you can wash and trim the beans the night before. That will save you even more time.
I can't tell from the clipping what magazine I tore this recipe out of, nor the date. Who would have known when I started clipping recipes, back in the Stone Age, that I would one day really like to know where and when a recipe came from.
This looks pretty wicked doesn't it? I think a witch might have a finger that looks like this. The only criticism Lovey had about this recipe was that the tips on the beans turned into weapons when they got crispy. I had to agree with him. I usually leave the tips on when I steam beans and it's no problem but these were definitely prickly by the time they roasted! Be sure and snap them off! Unless you want to injure a family member.
Simply toss the ingredients, spread out on a jelly roll pan, and bake
In 10 minutes they are ready to eat.
Roasted Green Beans
Yields 4 servings
1-1/4 pounds green or wax beans, trimmed
2 Tbsp. slivered almonds
1 Tbsp. fresh squeezed lemon juice
2 tsp. olive oil
1/2 tsp. Kosher salt
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. freshly ground black pepper
Mise en place:
- wash and trim both ends of the beans. Allow to dry on a towel then throw them into a mixing bowl
- preheat oven to 450°F.
Measure all of the remaining ingredients into the bowl with the beans and toss well with your fingers. When coated, transfer the beans to a jelly roll pan and bake for 10 minutes or until beans are tender and browned, stirring occasionally.