Roasted Green Beans with Lemon, Garlic, and Pine Nuts

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I needed some new and exciting ways to prepare the veggies in my life when I spotted this simple yet flavorful combo in a magazine my roommate had left on the coffee table. It was the perfect side for the Pomegranate Balsamic Glazed Salmon I was craving. So easy to throw together and so fresh and delicious! To keep this dairy-free just omit the cheese–the lemon, pine nuts and garlic add plenty of flavor to this dish.

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Roasted Green Beans with Lemon, Garlic, and Pine Nuts (Adapted from Fine Cooking) (Difficulty-Easy; Serves 4)

  • 1 lb. organic green beans, rinsed and snapped
  • 1 1/2 Tbsp. lemon zest, plus 2 Tbsp. lemon juice
  • 6-8 cloves garlic
  • 1/4 pine nuts
  • 1/4 c. extra virgin olive oil
  • coarse sea salt and pepper to taste
  • 1/4 c. freshly grated pecorino cheese (optional)

Heat oven to 450°F. Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbsp. of the lemon zest, 1 tsp. salt, and 1/2 tsp. pepper.

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Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Add the pine nuts to the pan, and continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 5 to 10 minutes.

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Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbsp. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the remaining 1/2 Tbsp. lemon zest and Pecorino cheese if using. Serve hot or at room temperature.

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