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Thanksgiving at my house was great! I had so much fun and I made so much food. One of my favorite side dishes was a great vegetable side. This dish was roasted - I love the flavor that roasting imparts on vegetables. I have even roasted vegetables that seemingly no one (but me) likes with great success. Brussel sprouts, broccoli, and turnip take on a wonderful flavor when roasted. The other thing I enjoy about roasting is the texture that the vegetables get. Here is a great recipe - it got the seal of approval from my family. I hope you enjoy it too!
Lemon-Roasted Green Beans with Marcona Almonds (from Bon Appetit) Makes 8 servings
Ingredients
- vegetable spray
- 2 pounds of green beans, trimmed
- 1 onion, peeled, cut into 8 wedges
- 6 large fresh marjoram sprigs
- 2 Tbls. extra-virgin olive oil
- Coarse kosher salt
- 1 Tbls. fresh lemon juice
- 1 tsp. (packed) freshly grated lemon peel
- 1/2 cup coarsely chopped Marcona almonds or regular roasted almonds
Position 1 rack in the top third and 1 rack in the bottom third of the oven and preheat to 450 degrees F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkly with coarse salt and pepper. Toss; divide between prepared sheets.
Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.