vgnwtch (vgnwtch) wrote in vegancooking,

Roasted Green Beans And Slivered Almonds

I made this simple dish last night from The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region Under the Sun by Donna Klein. I loved it, my husband loved it, and my best friend said, "This is scary good. Scary, scary good."

1 & 1/4lb green beans, washed and trimmed
2 tbsp vegetable broth
2 tbsp lemon juice
1 tbsp olive oil
Salt and ground black pepper to taste
2 tbsp (or thereabouts) slivered [sliced] almonds

Heat oven to 425F(ish)
Put beans in a roasting pan/on a cookie sheet and drizzle mixture over, tossing beans lightly
Spread beans into single layer and roast 8 mins
Pull pan out of oven and sprinkle pepper and salt over beans, tossing lightly
Sprinkle almonds over beans
Roast a further 8 minutes (or until beans are shrivelled and almonds golden).
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